Homemade cream recipe

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How to create whipped cream: preparing a favorite treat for those with a sweet tooth

Few people know how to create whipped cream correctly so that it comes out tender and airy. This product is often used to make various desserts and baked goods, and almost everyone has certainly tried the cake with whipped cream.

And in stores you can find ready-made whipped cream in cans, but they do not always have the appropriate properties, so it is better to learn how to create this delicacy on your own. The process of its manufacture has a huge number of subtleties and aspects, which will be discussed in this article.

Tips before you start cooking

To know how to whip cream correctly, pay attention to some tips before you start:

The calorie content of the dish ranges from 160-335 kcal per 100 g. This “range” directly depends on the fat content of the initial ingredient. To reduce the number, you can add a little milk;
It is necessary to choose only the best, freshest and highest quality cream. A more suitable option is a traditional product with a fat content of 33 percent. Whipping will occur completely, into a strong foam. Low-fat dairy products (10 percent) or medium-fat (20 percent) are also suitable, but they will whip very poorly and will not turn out airy. In this situation, you will have to use gelatin or egg whites to thicken;
The cream must be slightly cooled, but not frozen or warm, otherwise it will separate into butter and whey;
The whisk and dishes should also be placed in the freezer for a short period of time. Use iron kitchen utensils for cooking;
To prevent the container from heating up during operation, keep it in ice water;
Do not beat the entire portion of the product at once, but divide it into 200-300 ml parts;
Do not immediately set the mixer to high speeds, but increase them evenly;
The shelf life of the finished product in the refrigerator is no more than 12 hours.

Whip cream with a mixer

This is the most common and quickest method to create your favorite sweet dessert.

Sweet sand – 50 g;
Cream 33% - half a liter;
Egg or gelatin for fixing (optional).

How to whip heavy cream with a mixer:

Pour the dairy product into a deep iron container, wrap it in cling film and put it in the refrigerator for 50 minutes. Place the whisk attachments in the cold for the same time;
Grind the sugar into powder in a coffee grinder and additionally pass it through a sieve with a small sieve to get rid of large particles;
We remove the dishes and tools from the refrigeration chamber, remove the film and begin beating with radial movements, setting the device to minimum speed, then gradually increasing the speed;
After about 7 minutes the mixture will begin to thicken. We begin to gradually add sweet powder - it will help whip the cream into foam and give it a pleasant sweetish taste;
Continue the process for another 5-6 minutes until stable peaks are obtained. You should not exceed the indicated time, otherwise you will end up with oil;
To obtain a thick mixture, you can optionally add lemon juice, gelatin or an egg as a fixative. They need to be included at the very end of cooking.

Place the prepared whipped cream with sweet powder into bowls and place in the cold; otherwise, at room temperature, they will quickly “float.”

Whip the cream by hand with a whisk

Almost all chefs say that this method is the best, because the product prepared in this way comes out stable and fluffy due to the huge amount of oxygen.

Sweet powder – 30 g;
Heavy cream (33-35%) – 350 ml;
Vanilla sugar – 10 gram bag;
Lemon juice - half a teaspoon.

Homemade whipped cream recipe with photo:

We prepare a comfortable iron bowl with a wide top, so that it is comfortable to make intense movements with a whisk. We cool the tool and the main component according to the same instructions as in the previous recipe;
Next, place the bowl in a container with ice or ice water and hold it at a slight angle. This will help the contents circulate better, and a stable mixture appears faster;
Slowly we begin to create radial movements with the whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
Continue beating, covering the entire surface of the mixture and mixing it to the bottom of the container.

The milk dish will be ready when the corresponding relief pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not to overdo it, otherwise you won’t be able to whip the thick cream, and it will simply settle. At the end of the process, you need to pour in lemon juice, which acts as a stabilizer for the mixture.

Whip dry cream

Place 5 huge spoons of this product in a glass, into which we later pour water;
We mix everything carefully;
Add a glass of milk to the mass with an amount of 150 ml, and mix all the ingredients until smooth;
We put the finished mixture in the refrigerator, and put it in the freezer two minutes before whipping.

We prepare the cream using a mixer or whisk, at first at low speed, which we gradually increase. After thickening, it needs to be lowered. We will certainly place the finished product in the refrigerator.

This dry whipped cream is suitable for making desserts, cakes and pastries.

Cream dessert with fruits

Mandarin, banana, kiwi;
2/3 cup cream;
A pinch of vanillin;
0.5 cups of powder.

Chocolate buttercream for cake

Chocolate whipped cream for a cake can act as an independent dessert, and can also be used to decorate almost all other delicacies.

30 g cocoa powder or 50 g chocolate;
2 cups cream (fat content – 20%);
Small spoon of gelatin;
1/3 cup sweet powder.

Step by step action plan:

Take 1/3 of the given amount of cream and pour the gelatin over it. After it has swelled, put the dishes with the contents in a container of water, which we heat until the gelatin dissolves, without forgetting to stir;
Remove the container from the stove and let the contents cool;
Take another 1/3 of the mass of the main ingredient, heat it until hot and dissolve the cocoa powder well in it. If you decide to use chocolate, melt it ahead of time. Then it will just mix;
Next, combine the creamy remains with the powder and start whisking slowly. When the first foam appears, pour in the delicious chocolate cream, and after a while add gelatin.

Whipped cream for coffee

You can create them in the evening, put them in the refrigerator and add them to your coffee in the morning.

5 g powder;
50 ml cream;
Orange zest or chocolate chips.

Stages of coffee decoration:

Beat the first 2 ingredients into a thick foam;
We brew coffee, pour it into a cup, and carefully place a mound of creamy foam on top;
Sprinkle with grated chocolate or orange zest.

Video: 3 options for whipped cream

Recipe for making cream at home

The first method of producing homemade cream is more common.

Take fresh cow's milk and place it in a cold space. After about a day, the milk will settle, and a layer of cream will appear on top of it. Carefully pour it off so that the cream does not mix with the milk. To do this, you can use special spoons - creamers.

Cream using a separator

The next method requires a certain skill, as well as the presence of a milk purifier - separator. With its help, the separation into cream and skim milk occurs. To do this, pour fresh milk into the machine and then adjust the fat content. This process will take quite some time, but in the end you will receive a product free of contaminants.

Cream from butter

In addition, you can make cream from milk and butter purchased in the store. The main thing is that these products are fresh and of high quality. You will also need paper napkins and gauze. They can be purchased at the pharmacy.

Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, cutting it into small pieces first. Then place the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mixture to a boil. It just needs to melt perfectly. Pour a homogeneous warm liquid into a blender prepared in advance and beat it for 5-9 minutes.

To prevent the whipped mixture from turning into oil, first turn on the blender at lower power. And only then gradually increase its speed. Turning off the blender should also be gradual.

Next, pour the mixture into another container (preferably glass), cover with a cardboard napkin or gauze and cool. Then put it all in the refrigerator for about 6-8 hours, although you can do it for one day.

The fat content of the cream can be changed in any direction, increasing or decreasing the amount of butter. But pay attention to the fat content indicated on the packaging. Calculating the fat content of cream is easy. Let's say you require 38% cream. This means that 1 kg of product must contain 380 g of fat.

For example, you have milk 2.5% and butter 80% fat. Since the fat content of cream is mainly assigned specifically to the oil, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk you will get the missing 20 g. There will obviously be an error, but it will not be significant.

Sour cream

Cream at home can also be made from sour cream. They will be the thickest and most oily. To do this, pour fresh milk into a glass jar and let it brew. After some time, the cream will rise to the top, and you will be able to see a delicate “cap” on top of the jar.

The fattier the milk you use to make cream, the thicker this “cap” will be. Carefully remove this typical “headdress” with a spoon and transfer it to another clean container.

You see, tasty and healthy foods can be prepared without the help of others, even in urban areas. All you need is desire and patience.

Homemade cream

Cream of any fat content can be prepared at home! This is especially important for small towns, where it is difficult to purchase them!

Ingredients for Homemade Cream:

Milk (2.5%) – 100 g
Butter (82.5% high quality) - 80 g

Production time: 10 minutes

Nutritional and energy value:

Ready meals
kcal 634.2 kcal	proteins 3.3 g	fat 66.5 g	carbohydrates 5.6 g
100 g dish
kcal 352.3 kcal	proteins 1.8 g	fat 36.9 g	carbohydrates 3.1 g

Homemade cream recipe:

Cut the butter into small cubes or three on a grater. We heat the milk. We don't boil! add not enough and wait until it melts one hundred percent.

Punch with a blender with knives for 3-4 minutes. Cover with film in contact. Leave overnight (that is, in the dark) in the refrigerator

In the morning the oil should not separate.
Beat the well-chilled cream with a mixer. Such cream is very excellent and tasty, the only thing is that if you make it with milk, little liquid comes out. Therefore, I do not recommend using them for decoration or in smoothing cream. Perfect for layering cream, ice cream, mousses, coffee, sauce, etc.!

How to calculate the final fat content of cream:

1. Take two similar parts of milk
and butter (for example, 100 g each)
2. Add fat content (for example, 2.5% + 82.5%)
3. Divide by 2.

for example, (2.5%+82.5%):2=42.5% (total fat content)

I needed 33%, so I added not 100 g of butter, but 80 g. You can also use 10% and 20% cream instead of milk, then the liquid does not actually separate.

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