For many confectionery whipped cream is necessary. Do cream for cakes and cakes of them. Besides, and whipped cream in itself can be an excellent dessert. However cream of necessary fat content can be bought not always. Only cream not less than 30% fat is normally shaken up.
It is required to you
- Plate
- Capacity for heating of cream
- Capacity is more for a water bath
- Fridge
- Cream powder
- Gelatin
- Thickeners for cream
Instruction
1. It is possible to use special thickeners for cream. In shops there is a lot of them, and they various - "Cottage cheese", "Cherry", "Strawberry" and others. But they are pleasant not to all and on sale is not always. As to use them and in what proportions — it is written on packing.
2. If you well transfer gelatin, it is possible to thicken cream with it. 1 teaspoon of gelatin is the share of 3 glasses of cream. Gelatin needs to be laid out in small ware and to pour there 1 glass of cream. Careful to mix. Then to take ware it is more, to pour there water and to put on a plate. It is possible to heat and directly in a glass, but then it is necessary to watch vigilantly that weight didn't boil. Heat saucepan contents before full dissolution of gelatin. Remove a saucepan from a plate and cool. Cool other cream in the fridge and begin to shake up, gradually pouring in a gelatine water.
3. But gelatin is pleasant not to all, and besides its taste should be brought down something. It is possible in creams where there are a lot more ingredients, and it is almost impossible just in whipped cream. If you need just whipped cream, and they insufficiently fat — warm up them almost to a boiling point, but you watch to boil they didn't begin. Then put them to be cooled. It is desirable to take them in the fridge longer. After that 20% cream will hold a form not worse, than fatter.
4. If you need not just cream which well holds a form when beating, and concentrated cream, then prepare them just as a condensed milk. On 0, 5 l of cream — 0, 25 kg of sugar. Pour out cream in a pan, stir in them sugar (better a nimbus, but don't shake up). Put a saucepan with mix in a big pan with hot water and you cook, periodically mixing, on average fire.