Making whipped cream at home. Step-by-step recipe for making whipped cream at home. How to make whipped cream without cream

Every housewife loves to please her household with delicious dishes. To prepare an airy cake at home, you often use whipped cream, which is very easy to make with sugar and raw cream (with the required percentage of fat content). By following simple rules and tips, you can prepare an incredibly tasty delicacy that everyone will enjoy. Find out how to whip cream below.

How to make whipped cream

Options for whipped cream for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla or protein. To ensure that the cream always turns out homogeneous, tasty, and does not spoil the cake, you must follow a few simple rules. How to whip cream for cream:

• you need to use only a fatty product (from 33%) to achieve a thick cream consistency;
• Before whipping, place the bowl and whisk of the mixer in the freezer for ten minutes;
• start beating at low speed;
• Beat the mixture for at least five minutes.

Which cream is best for whipping?

To obtain a stable and airy mass, you must use cream with a fat content of 33%. If you take 10 or 20 percent, you won’t achieve a positive effect just by beating. You will have to add special thickeners, stabilizers or gelatin, but you can forget about a good appearance and tasty cream. Compared to those that contain chemical additives, it will not be cheaper than more expensive thick natural cream.

How to thicken whipping cream

Why doesn't the cream whip? Often the reason is simple - it is insufficient fat content of the product. The main rule: to prepare whipped cream for a cake, it must be fresh, of high quality, with a fat content above 33%. To thicken the creamy mass using natural ingredients, you can add gelatin, a teaspoon of lemon juice, and egg white.

Whipped Cream Recipes

There are many recipes for whipped cream; preparing this delicacy at home is very simple. They are beaten with sugar, gelatin, lemon juice, protein mass, special thickeners and powdered sugar. The technique is based on the main rule - intensive beating. You can use a blender, mixer or “grandmother’s method” - a fork.

Airy cream can be prepared with sugar. It is not recommended to use granulated sugar for cream: it will not dissolve when whipped and will squeak unpleasantly on your teeth. Before adding it, it is ground into powder using a coffee grinder or a classic blender. There are no specific proportions when adding sugar; sweetness is regulated individually.

Ingredients

• cream 35% – 500 ml;
• whole sugar – 50 g or to taste;
• vanillin – 1 g.

Preparation

1. Take a cooled container and mixer attachments. Add cream.
2. Select low whipping speed.
3. After three minutes, add sugar (gradually).
4. At the end add vanillin.

With powdered sugar

Delicate and airy cream cream is used as a filler for any confectionery, cakes and pastries; it can be supplemented with fruit mousses, which will give the cream an exquisite taste. To make the topping at home, you must strictly adhere to the recipe, maintain the recommended proportions and follow the rules for whipping the buttercream (photo), then it will become a real decoration for any confectionery product.

Ingredients

• cream at least 33% - half a liter;
• powdered sugar – 50 g;
• vanillin – 2 g.

Preparation

1. Place a bowl in the freezer, cool the whisks and cream mixture. At this time, add sugar and vanillin to a container at room temperature and stir.
2. Chilled cream is whipped at low speed. When they thicken a little, add powder.
3. If the cream holds its shape or soft peaks appear, stop whipping.

With gelatin

The cream is ideal for any dessert. Pairs perfectly with shortcrust pastry, tartlets, and sponge cakes. Cream is not very high in calories compared to butter filling. To prepare this cream at home, no special knowledge or culinary skills are required. See below for step-by-step recommendations with photos and preparation.

Ingredients

• non-liquid heavy cream – 600 ml;
• gelatin – 20 g;
• vanillin - pack;
• powdered sugar – 45 g.

Preparation

1. Cool the creamy product, stir, gradually add vanillin and powder until thick foam (hard peaks) appears.
2. Soak a spoonful of gelatin until it swells, heat over low heat until completely dissolved (do not boil).
3. Combine cream and gelatin, stir, cool.

How to whip cream with a blender

If you don't have a mixer, use a blender. Start beating at low speed, then after a minute switch to medium speed. When using a blender, you need to take into account that you cannot use high speed - the mass can be “overbeated”, they will begin to separate. Cooking time depends on the power of the blender.

Whipped cream is almost the most desired delicacy for adults and children. The current food industry is ready to enclose it in metal cans, rewarding the product with excessive cloying and a clearly chemical smell. Because of this, housewives have a well-founded desire to pamper their household with homemade cream, but how to make it correctly so that the end result is a lush, tender and melt-in-your-mouth dessert?

What needs to be whipped?

Cream, of course. But they come in all kinds, and they differ not only in fat content, but also in quality composition, not to mention consistency.

If you carefully study the store assortment, you will find that this product can be of both plant and animal origin.

In principle, this indicator does not greatly affect the process of whipping cream, which cannot be said about the consistency. The fact is that with different fat contents of milk, its structure can be completely different, reminiscent of low-fat kefir, yogurt or thick sour cream.

Because of this, at home it is realistic to whip only those creams whose fat content ranges from 30-40 percent. It’s better to add 15 percent to your coffee, and don’t waste your time and energy. The easiest way to successfully whip cream the first time is to purchase a product specifically created for this purpose. Its fat content is the ideal 33 percent, but such an industrial miracle is not sold at every retail outlet.

Preparatory actions

Before you decide to make your own whipped cream at home, you should cool it thoroughly by throwing it in the refrigerator overnight. Never freeze the product, otherwise, as a result of whipping, you will become the owner of a piece of excellent butter or buttermilk, but not the long-awaited dessert.

Along with the milk, cool the container in which you will cook, otherwise, when it gets hot, it will interfere with the formation of a dense and fluffy mass.

What should you beat with?

Some recipes say that you can actually prepare cream using an ice cream maker, blender or
specific attachment on a food processor.

In reality, a voluminous and airy substance appears only as a result of using a double or single, electric or manual whisk. It is clear that an electric device will cope with the task most quickly.

How much and how should you beat?

Each recipe for whipped cream, which involves making it at home, dictates a different whipping time, which depends on the fat content and quantity of the starting products. In any case, you should start whipping at low speeds, gradually increasing the speed to maximum. And then use it to bring the mixture to the required consistency. As soon as it stops dripping from the whisk, the dessert can be considered ready. But you don’t need to turn off the device right away either, just gradually reduce the speed and reduce it to “no”. Don't overdo it or you'll end up with homemade butter.

Where's the sugar?

A logical question that requires a detailed answer. Granulated sugar is exactly what makes whipped cream cream sweet and appetizing.

Again, different recipes dictate different amounts of this ingredient, but the rules for its introduction into the milk mass are the same everywhere.

So, when preparing butter cream, granulated sugar (or better yet, powdered sugar) should be added in small doses, without interrupting the entire process. Using powdered sugar, you will quickly achieve a delicate and smooth structure of the dessert, its refined taste and neat appearance.

Colored creams are obtained by adding food coloring, while the appetizing aroma is achieved through the use of special cooking essences and vanillin.

The volume of powdered sugar added is calculated depending on the purpose for which you are using the recipe for making cream: to decorate baked goods, soak a cake, to create a separate dessert, etc. On average, this figure is 60-70 g of powder per 0.5 liter of cooking cream.

Alternative option

In fact, if you want to do whipped cream cake, and the most important ingredient is not there and is not expected, then regular milk may be the way out. It is clear that you will have to use thickeners and spend a little more time cooking, but the result fully deserves it.

One of the following products can act as thickeners:

• The white is carefully separated from the yolk and chilled in the refrigerator. It's whipped exactly like this
  the same as the cream itself, with the addition of sugar or dust from it;
• Gelatin. They do this with it: soak it in cold water, then heat it until it completely dissolves, and cool it again. Pour the gelatin mass in a thin stream into the slightly whipped cream until the desired consistency is obtained;
• Industrial thickener. It can be purchased in specialized confectionery or grocery stores. With it, cream from milk is prepared according to the manufacturer's instructions.

Experienced chefs claim that the most delicate cream with an amazing consistency is prepared only by hand, using a whisk.

Many people have been familiar with the taste of whipped cream since childhood. You can taste them not only in a cafe or restaurant, but also try to make them yourself. Ready-to-use cream is also sold in a special can. This dairy product is obtained by separating the fat fraction of milk. In the store you can buy regular cream with 10-20% fat content and heavy cream with 35% fat content. It is the latter that are best whipped into a dense, fluffy mass. If someone has a cow on their farm or has the opportunity to buy village milk, then they can skim the cream and whip it themselves.

Here's how to whip homemade cream: - fresh milk should stand for a while so that the cream separates from the total mass and rises to the top. The main thing is that the milk does not sour, since they are removed from fresh milk; - then you need to carefully tilt the container to drain the fatty part of the contents - the cream. It is good to drain from a glass jar, then a yellowish mass will be visible on the surface of the milk, which is what is needed; - after you have already succeeded in making cream from milk (by separating the yellowish creamy mass from the white milky mass), you need to put the cream in the refrigerator; - cooled to +5+8 degrees, they are perfectly whipped using a mixer.

If the cream is bought in a store, then you need to pay attention to how much fat it has. If this figure does not exceed 20%, then most likely they will whip up only into a light foam. Revealing the secret of how to whip cream into a stronger foam, you need to add that special whipping cream is sold, which have a higher fat content compared to regular ones. To obtain a dense foam, cream with a fat content of 35-40% is suitable. Another important addition. Often in the recipe for cream it is advised to beat it together with sugar or powdered sugar. But the sweet ingredients melt and will interfere with the desired end result. To make the creamy mass dense, they are whipped without sugar. And after this process is completed, powdered sugar is carefully stirred in. If you like soufflé, you can add dissolved gelatin to this whipped snow-white cloud, mix well and put it in the refrigerator. After 3 hours, you can enjoy the delicate taste of the soufflé, which will melt in your mouth.

But what to do if you don’t have cream with a fat content of 35-40% at home, but only 20%? You can try and give them the consistency of a soufflé. Read on to learn how to whip 20% cream. They need to be poured into a glass container, let them sit a little at room temperature. The fattier layer will rise to the top after 3-4 hours; it should be carefully drained and placed in the refrigerator. To speed up this process, you can place them in an iron container in the freezer for half an hour, let them become covered with ice crystals, then the whipping process will be even more effective. After this, they are beaten with a mixer, first at low speed, so that the crystals and the liquid part are even, and then increase the speed to maximum. Depending on the amount of cream, this process lasts from 3 to 10 minutes, with short breaks. The resulting product is carefully mixed with powdered sugar or simply sprinkled with a layer of grated chocolate on top and enjoy the heavenly taste of this dessert.

Heavy (35%) whipping cream can be made at home from regular milk and butter or from lighter cream.

It is well known that cream with at least 33% fat content is suitable for whipping, but such a product cannot always be bought in a store, and they are also quite expensive.

You can replace whipped cream, but not everyone likes this option, and it is not always suitable.

Homemade heavy cream recipe

For 35% cream:

• 200 ml milk 2-2.5%
• 150 g butter 82%

• 200 ml milk 2-2.5%
• 200 g butter 72%

• 200 ml cream 10%
• 110 g butter 82%

• 200 ml cream 20%
• 70 g butter 82%

How to prepare milk and butter

• Put the butter into the milk and melt it all together. You can do this on the stove, in the microwave, in a water bath, as you prefer. No need to bring to a boil!
• Mix the mixture with a blender or mixer until it becomes a homogeneous emulsion, i.e. Don’t just mix milk and butter, but make sure the liquid is homogeneous.

The cream is ready and can be used.

If you want to make whipped cream from 35%, then the mixture needs to be cooled very well, at least 5-6 hours in the refrigerator, or you can just leave it overnight.

When the cream cools, there will be a fatty film on top, don’t be alarmed, you can easily stir it with a mixer while whipping.

First, beat the cream with a mixer at low speed until the fat is mixed and foam appears. Then increase the speed and beat until it reaches the desired consistency.

For mousses that are sufficient and fluffy to add to desserts, it is better to whip the cream with sugar or powder until stiff peaks form.

Do not overbeat, otherwise you will end up with butter again.

This cream can be used in the same place as store-bought cream. But they are not suitable for decorating cakes, because they are very unstable and after a while they “break down.”

Video - How to make homemade whipping cream

Bon appetit!

Whipped cream is an excellent airy treat that both children and adults love. The modern gastronomic assortment offers ready-made whipped cream in the form of a balloon, but some do not like it too much because of its overtly perfumed smell and cloying taste. A homemade product is always better than store-bought. You can add your favorite toppings, herbs and spices to it, and most importantly, do not doubt the naturalness of the finished product. Therefore, if your soul asks for whipped cream, you can prepare it in several ways at home.

Whipped cream from ice cream maker

• Heavy cream (at least 30%);
• Powdered sugar;
• Gelatin and chicken egg white (if the cream is low-fat).

How to cook?

1. If you take into account the presence of an ice cream maker, the cream is whipped in the processor. You can sweeten them with white or brown sugar to taste. But it is better to use powdered sugar for their preparation.
2. Using an ice cream maker, you can add a little liqueur or topping of your choice to the cream.
3. The cream cooks evenly in the ice cream maker, so it doesn't have to be too rich. However, it is better to play it safe by adding a little gelatin (about 15 g) and chicken egg white. It should be remembered that whipped cream, if made from a low-fat base, may lose its taste and consistency.
4. You need to whip the cream at minimum speed until a soft, dense foam forms. After this happens, the speed must be increased by one level. Continue vigorous beating until the mixture becomes fluffy. The speed should be adjusted gradually so that your cream does not turn into an oily mixture.
5. When making whipped cream using an ice cream maker, try not to use more than 200-300 g of whipping product at a time.
6. Ready-made whipped cream can be added to various desserts and ice cream, or you can flavor it with berry and caramel toppings, chopped nuts, fresh berries and fruits, and enjoy them separately.

Whipped cream prepared using a mixer

For preparation you will need the following ingredients:

• Heavy cream (33%-35%);
• Sugar or powdered sugar;
• Whipped cream fixative, egg or gelatin;
• Vanillin and spices to taste.

How to cook?

1. When making whipped cream using a mixer, you must adhere to the same proportions as for an ice cream maker. The amount of liquid cream should not exceed 300 g.
2. The fattier the cream, the less time should be allocated for its preparation. For cream with 33% fat content, the standard whipping time is 5 minutes, for a product with 35% fat content and higher - 1-2 minutes.
3. It is recommended to start whipping the cream at the minimum speed of the mixer, periodically turning it off and increasing the previous intensity. Ready cream should not spread or lose its shape after serving. Beating must be completed at the moment when noticeable circulation of the substance stops.
4. A flavored dessert can be made by adding whiskey or bourbon, vanilla or anise extract, crushed almonds, and citrus zest to the cream.
5. A prerequisite for successful preparation of whipped cream is the cold temperature of the liquid. The cream should not be frozen, but a product at room temperature will not work either. Otherwise, separation may occur during the beating process, which will lead to the formation of whey. To cool the cream, just before whipping, you can place the bowl in a large container filled with ice. Some people prefer to put the cream in the freezer along with the mixer whisk.
6. Some chefs recommend adding fresh lemon juice to the thick consistency of whipped cream. This way the mass retains its shape and is fixed.
7. You can use a ready-made whipped cream fixative, which is sold in the store. It, like citric acid, gelatin or egg, is added to the cream last.
8. An excellent recipe for an original spread for bread and pie: beat the cream cheese, and in another container the cream with the addition of vanilla, sugar and a pinch of salt. The cream must be whipped until soft, so that the mixture does not become too fluffy. Combine the products and beat again. The mixture will be much thicker and stiffer than regular whipped cream and is best suited as an addition to pies and baked goods.

If oil does form during the beating process, do not rush to throw away the product. Separate it from the whey, heat slightly in a steam bath, beat the oily mixture with a mixer, gradually adding a thickener. This way, over-whipping cream can make an excellent thick buttercream.

Whipped cream prepared with a whisk

If you don't have an ice cream maker and mixer at home, you can whip the cream using a whisk. This will require more effort, but experts say that this is how the cream retains its delicate taste and amazing consistency. You need to whip by placing the bowl of cream at an angle so that the liquid circulates.