What can you cook with cream? What can be made from cream: culinary recipes What to bake with cream 10

Few people know how to make whipped cream correctly so that it turns out tender and airy. This product is often used to make various desserts and pastries, and almost everyone has tried it.

And in stores you can find ready-made whipped cream in spray cans, but they are not always of the proper quality, so it’s better to learn how to make this delicacy yourself. The process of its preparation has many subtleties and nuances, which will be discussed in today's article.

To know how to whip cream properly, pay attention to some guidelines 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 original ingredient. To reduce the figure, you can add a little milk;
• You need to choose only the best, freshest and highest quality cream. The most suitable option is a classic product with a fat content of 33 percent. Whipping will be perfect, in a strong foam. Low-fat (10 percent) or medium-fat (20 percent) dairy products will work, but they won't whip very well and won't come out fluffy. In this situation, you will have to use gelatin or egg whites to thicken;
• Creams must be slightly chilled, but not frozen or warm, otherwise they will separate into butter and whey;
• The whisk and utensils also need to be briefly placed in the freezer. Use metal kitchen utensils for cooking;
• So that the container does not heat up during operation, keep it in ice water;
• Do not whip the entire portion of the product at once, but divide it into components of 200-300 ml;
• Do not set the mixer immediately at high speeds, but increase them gradually;
• The shelf life of the finished product in the refrigerator is no more than 12 hours.

Whipping cream with a mixer

This is the easiest and fastest way to make your favorite sweet dessert.

You will need:

• Sand sugar - 50 g;
• Cream 33% - half a liter;
• Egg or gelatin for fixing (optional).

How to whip strong cream with a mixer:

1. Pour the dairy product into a deep metal container, wrap it with cling film and send it to the refrigerator for 50 minutes. We put in the cold and whisk nozzles - at the same time;
2. We grind sugar into powder on a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
3. We remove the dishes and tools from the refrigerator, remove the film and start whipping in a circular motion, setting the device to the minimum speed, then gradually increase the speed;
4. After about 7 minutes, the mass will begin to acquire density. We begin to gradually add powdered sugar - it will help whip the cream into foam and give them a pleasant sweetish taste;
5. We continue the process for another 5-6 minutes until stable peaks are obtained. You should not exceed the specified time, otherwise you will get oil;
6. To obtain a thick consistency, lemon juice, gelatin or an egg can be added as a fixative if desired. They must be included at the very end of cooking.

We lay out the finished whipped cream with powdered sugar in bowls and send it to the cold, otherwise at room temperature they will quickly “float”.

Whip the cream by hand with a whisk

Many chefs claim that this method is the best, because the product prepared in this way is stable and lush due to the large amount of oxygen.

List of ingredients:

• Powdered sugar - 30 g;
• Fatty cream (33-35%) - 350 ml;
• Vanilla sugar - 10 gram sachet;
• Lemon juice - half a teaspoon.

Whipped cream recipe at home with a photo:

1. We prepare a convenient metal dish with a wide top, so that it is convenient to make intensive movements with a whisk in it. We cool the tool and the main component according to the same instructions as in the previous recipe;
2. Next, put the bowl in a container with ice or ice water and hold it at a slight slope. This will help the contents circulate better, respectively, a stable consistency is formed faster;
3. Slowly we begin to make circular movements with a whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
4. Continue whipping, capturing the entire surface of the mixture and kneading it to the bottom of the container.

The milk dish will be ready when the characteristic embossed pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not overdo it, otherwise whipping heavy cream will not work, and they will simply settle. At the end of the process, it is necessary to pour in lemon juice, which acts as a consistency stabilizer.

Whipping dry cream

1. We put 5 large spoons of this product in a glass, into which we then pour water;
2. We mix everything thoroughly;
3. In a mass of 150 ml, add a glass of milk, and mix all the ingredients until smooth;
4. We put the finished mixture in the refrigerator, and remove it in the freezer two minutes before whipping.

We prepare the cream using a mixer or a whisk, first at a low speed, which we gradually increase. After thickening, it must be reduced. The finished product must be placed in the refrigerator.

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

Cream dessert with fruit

Required components:

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

How to make fruit whipped cream:

1. The first step is to prepare the fruit - cut them into small slices or grind them with a blender. You don't need to mix them together;
2. Whipping is done using one of the methods indicated above, and we will begin to form our delicacy;
3. We put the banana slices on the bottom of a glass beautiful form, cover it with butter cream;
4. Next, make a row of kiwi, add the creamy mixture again;
5. The last layer is tangerines, which we will also cover with a creamy composition, sprinkle with chocolate chips and send to cool.

Chocolate cream cake

Chocolate whipped cream for cake can act as an independent dessert, and can also be used to decorate many other treats.

Components:

• 30 g cocoa powder or 50 g chocolate;
• 2 cups cream (fat content - 20%);
• A small spoonful of gelatin;
• 1/3 cup powdered sugar.

Action plan step by step:

1. Take from this amount of cream 1/3 part and fill it with gelatin. After it swells, put the dishes with the contents in a container with water, which we heat until the gelatin dissolves, not forgetting to stir;
2. Remove the container from the stove and let the contents cool;
3. Take another 1/3 of the mass of the main ingredient, heat it to a hot state and dissolve the cocoa powder in it well. If you decide to use chocolate, melt it first. Then it mixes easily;
4. Next, combine the creamy remains with the powder and start whisking slowly. When the first foam appears, pour in delicious chocolate cream, and after a while add gelatin.

Whipped cream for coffee

They can be made in the evening, put in the refrigerator and added to coffee in the morning.

Grocery list:

• 5 g of powder;
• 50 ml cream;
• Orange peel or chocolate chips.

Coffee decorating steps:

1. Beat the first 2 ingredients in a thick foam;
2. We brew coffee, pour it into a cup, carefully spread creamy foam on top;
3. Sprinkle with grated chocolate or orange zest.

Video: 3 variations of whipped cream

Cream 10% fat are especially popular among people who watch their figure. The white liquid can sometimes have a beige tint and it has a slightly viscous consistency (see photo).

Beneficial features

The benefits of 10% fat cream are due to the rich composition of nutrients and minerals. In large quantities, this product contains vitamin A, which has a beneficial effect on vision and helps reduce the occurrence of various eye problems. It is part of the cream of such fat content and choline, which increases the protective functions of cell membranes. Due to the content of chlorine, puffiness is reduced and harmful substances are removed from the body.

There is 10% fat in cream phosphorus, which takes part in protein synthesis and in the restoration of bone and muscle tissue. Given the high potassium content, this product favorably affects the activity of the cardiovascular system. Calcium improves the condition of hair, nails and bones.

Since cream with 10% fat content does not have a very high calorie content, they can be consumed in small quantities during the period of weight loss. In addition, it is recommended to include them in your diet for people with gastritis and other gastrointestinal problems.

Use in cooking

Cream with 10% fat content is often used for food, and their taste can be varied, for example, with fruits, berries, cocoa, etc. On the basis of this product, a variety of sauces and dressings are prepared, which are later served with meat, fish and vegetables. Cream is used in the process of baking various products. The product of such fat content is also included in various desserts.

Harm cream 10% fat and contraindications

Cream of 10% fat content can harm people with individual intolerance to the product. It is necessary to limit the amount of product consumed in case of obesity and in old age.

Cream of cream is sweet, delicate and airy. It has many cooking options, and in each case it acquires a different, unique taste. We offer you to find your ideal option in the recipes below.

A simple cream of cream and powdered sugar can be used not only for layering cakes and decorating a cake. It can also be served as an independent dessert, used to create cakes, their filling.

Sweet, airy and delicate cream.

• cream - 500 gr;
• powdered sugar - 50 gr;
• vanilla sugar - 5 gr.

It is advisable to turn vanilla sugar into powder - this way it is better suited for creating a thick cream consistency. Mix vanilla sugar and powder.

Next, pour cold cream into a deep container and beat with a mixer, gradually increasing the whipping speed. When the cream begins to thicken, pour in the sugar-vanilla powder in small portions. Continue beating at high speed.

When the cream becomes thick and holds its shape well, do not fall out of it when turning the bowl on its side, you can stop whipping - the cream is ready.

On a note. Cream of at least 30% fat is whipped well, chilled in the refrigerator and always fresh.

Recipe with mascarpone

Cream of mascarpone and cream turns out to be quite dense and incredibly tender:

• 350 gr mascarpone;
• 200 gr of heavy cream;
• 70 gr of powdered sugar.

We put all the products in a bowl and beat with a mixer for a long time. Depending on the power of the device, it may take 3-10 minutes. The readiness of the cream is determined by its consistency - it should be thick enough, the mixer leaves stripes on the surface of the cream.

On a note. Cream with cream can be whipped either with a mixer or with a whisk. If you try to whip with a blender or combine, then the product will quickly whip into butter.

Cream of whipped cream

Whipped cream can be made with just two ingredients:

• 500 gr cream;
• 50-70 grams of sugar.

Two products just need to be beaten until thick with a mixer. Undoubtedly, with powder, the structure of the cream will be smoother, more delicate. But even with simple sugar, the dessert will be a success.

On a note. Whipped cream may not hold its shape if a cake or other dessert is being prepared for a festive feast a day later. In this case, you can add gelatin.

With the addition of condensed milk

Cream of condensed milk and cream turns out to be very sweet - a real delicacy for a sweet tooth:

• 500 gr cream;
• 1 jar of condensed milk with sugar.

Cream preparation begins with whipping cream. A couple of minutes after the start, you can begin to introduce small portions of condensed milk. Since the condensed milk itself is very sweet, you do not need to add sugar.

The readiness of the cream is determined in the same way as in other cases - the consistency should be well thickened.

Cream cheese on cream

Cream cheese on cream is prepared very simply:

• cream - 90-100 gr;
• soft cheese / cottage cheese - 400 gr;
• sugar powder - 60 gr.

All products are placed in one mixing bowl. You need to beat the cream with a mixer: at first, the speed should be the lowest, then gradually increase.

To create an airy, delicate cream, 7-10 minutes of working through the mass with a mixer is enough.

On a note. Many housewives prepare dishes using products in an amount “by eye”. To create the perfect cream, we recommend that you adhere to the proportions of cream and cottage cheese 1:10, that is, the cream is 10th part of the cottage cheese in quantity.

Custard with cream

• 500 gr cream;
• 320 gr milk;
• 80-90 grams of sugar;
• 30 gr plums. oils;
• 30 grams of starch / flour;
• 2 eggs;
• 1 ½ tsp. l. gelatin;
• 60 grams of water;
• a pinch of salt;
• 10 gr vanilla sugar.

First of all, mix the starch with half the sugar. Next, pour half a glass of milk and eggs, mix everything thoroughly with a whisk so that no lumps remain. We leave aside for a while so that the dry products are well saturated with liquid components.

In the meantime, pour the rest of the milk into a saucepan, add the remaining sugar and salt, heat over low heat until the contents begin to boil. At this point, remove from heat and pour in small portions into the previously prepared mass, constantly stirring with a whisk.

Pour the workpiece back into the pan and send it to the fire. Stirring so that the mass does not burn, boil. The mass should become thick.

After the cream has thickened well, put the butter into it and, while it melts, mix the cream with a whisk.

Pour water into a separate pan and pour gelatin, stir a little. Leave aside for the component to swell. After that, put it on the stove and heat, stirring, until the gelatin is completely dissolved. After we leave it aside so that the liquid cools down a bit.

Let's start preparing the cream. They need to be combined in one bowl and beat with vanilla sugar. The mass should become dense, after which the beating must be stopped, otherwise it will turn out to be butter.

We shift half of the butter cream into custard, mix gently so as not to disturb the dense structure of the cream. Then combine with the remaining buttercream. Pour in the gelatin and gently mix everything with a spoon.

The cream is ready for use - layers and decorations of cakes, filling cakes.

Cream chocolate cream

• 250 gr dark chocolate;
• stack high fat cream;
• 1 table. l. dark rum or cognac (optional)

Warm the cream over low heat, but do not let it boil.

Meanwhile, chop the chocolate as finely as possible. Pour almost hot cream into a bowl with chocolate chips and stir well so that it dissolves in the cream. If you decide to add rum - it's time to do it. After a few minutes, beat everything with a whisk and leave the mass to cool. When the workpiece has cooled, beat it to the state of a lush cream.

A real culinary specialist has his own special recipe for every occasion. One product can become the basis for completely different dishes that are prepared according to their recipe. What can be done with cream? Within the framework of this article, options for using milk cream are considered, we will find new, interesting recipes and give examples of original dishes that are prepared on the basis of this product.

What is cream?

Cream is a popular dairy product. Previously, it was obtained by separating the upper layer of milk that had settled in a container. That's where the name came from. The thing is that the smallest particles of fat float to the surface of the milk, which is why the top layer is so fatty. The process of separating cream from milk can take several days, which is not very convenient for industrial scale production. To extract the cream, a special technology is used, which reduces the production time by several times. The process of separating liquids of different densities and properties is called separation. By centrifugation, the milk is separated into two fractions, while the loss of fat content is minimal. It is possible to regulate the percentage of fat content of the final product.

What to cook is much fatter than milk, so they are used to make cheese, butter, sauces and soups. Cream is actively used in the confectionery field. A variety of creams made from heavy cream are very delicate and airy.

Cream differs in fat content. The percentage of body fat is measured. The following range of creams is presented in stores, depending on the fat content in them:

1. Low fat. maybe 15, 17, 19%.
2. Medium fat. The maximum fat content is 35%.
3. High fat. This is a product with a fat content of 50-60%.

There is another type of cream that is actively used in the confectionery and food industries. These creams are called dry. They look like white powder. This mixture consists of stabilizers, flavors, emulsifiers and flavor enhancers. The cost of such a product is much lower, the fat content can reach 70%. Powdered cream is used for the production of cereals, soups, 3 in 1 coffee. And you can make something special out of this cream.

What cream to choose?

Most often, cream is made from cow's milk, which is familiar to us, but there are also creams from goat's milk. Previously, they differed only in fat content, but now in stores you can find the following types of product:

1. Standardized cream. This product is made from real cow's milk. At industrial enterprises, milk is subjected to homogenization. This process consists in inhibiting the concentration of fat on the surface of milk and breaking the mass into the smallest components. Fat is distributed throughout the mass of milk, and then, using a separation process, is separated from the milk plasma and separated from the mixture. Such cream is the best industrial option, their composition is similar to the composition of natural cream. However, the taste is still different.
2. Dry cream. They have nothing to do with a natural product made from milk. The composition includes various chemical elements and plant components, which, due to their properties, imitate the taste of a natural product. Such cream is much cheaper in price, they are stored for a long time, so it is very convenient to use them in the food industry.
3. Cream in a bottle. Similar to dry cream product. In the composition you can find elements of plant origin and synthetic additives. The shelf life of such a product is quite long.
4. Portion cream. These creams can be either natural or synthetic. Read the product packaging carefully.

The use of natural products is good for health. Synthetic foods, on the contrary, are not only useless, but also dangerous for the body. Therefore, preference should not be given to a cheaper product, but to a higher quality one.

Cream-based homemade ice cream

To make ice cream at home from cream, you need a fresh natural product. The use of dry cream in this case is not possible. In the process of cooking, they delaminate, for this reason it is impossible to achieve the desired consistency of the mass. Use only natural cream with a fat content of 30% or more. To make ice cream you will need the following ingredients:

• heavy cream - 900 g.
• powdered sugar - 200 g.
• egg yolks - 6 pcs.
• vanilla - 60 g.

The yolks must be mixed with vanilla powder and powdered sugar. To obtain a homogeneous mass, it is most convenient to use a whisk. Bring the cream to a boil, then mix with the resulting mass. You should get a homogeneous mixture. Put it on low heat and cook until a thick mass is obtained. After that, the ice cream is poured into containers and placed in a refrigerator for freezing. You can add other ingredients such as chocolate, cocoa, pistachios, etc. Use natural food coloring to color the ice cream. Cream ice cream at home is ready. It turns out tasty and appetizing.

Cream sauce

Different sauces can drastically change the taste characteristics of a dish. And cream sauce is a classic addition to many dishes popular around the world.

To get a gentle creamy sauce, you will need the following products:

• cream - 20 ml;
• wheat flour - 1 tbsp. l.;
• butter - 1 tbsp. l.;
• salt to taste;
• ground black pepper to taste.

Fry the flour in a dry frying pan, add the butter and mix the mass. We begin to pour in the cream in a thin stream, while constantly stirring with a whisk. This is a very crucial moment, the sauce should be homogeneous, without lumps. Add salt and pepper, cook for 2 minutes. During this time, the sauce will thicken and take on the desired consistency. Remember that you can make more than just a classic sauce from cream. Spices and additional ingredients can dramatically change the taste of a dish.

Making real sour cream

Sour cream is a fermented milk product made from cream with or without a special starter culture. The composition of the sourdough includes sour-milk and creamy streptococci.

To prepare tasty and healthy sour cream from cream, you need to take a fresh natural product. It is better to take a non-purchased option. Purchase 3 liters of village milk and leave it in the refrigerator for a day. This is necessary in order for the cream to separate. We remove them with a spoon and leave them to sour in a room at room temperature, then put them back in the refrigerator for a day.

Let's try to figure out how to make sour cream out of cream if you don't want to wait too long. You can make sour cream using sourdough. Add to fresh fat cream, the temperature of which is 37-38 °, 2 tablespoons of high-quality sour cream, mix. We cover the container with a cloth and leave for 7-9 hours. In this case, the mass should not be mixed. Then place the container in the refrigerator to thicken. Are you interested in the question of how to make sour cream from cream, in which there is a spoon? Everything is very simple. For cooking, you must use high-fat cream.

Mascarpone

What can be done with medium fat cream? Of course, delicate mascarpone cheese. It is prepared from a natural product. To obtain cheese, lemon juice is used, which causes the curdling process of cream due to interaction with an acidic environment.

Consider the classic cream Mascarpone recipe. We will need:

• cream with a fat content of 20% - 500 ml;
• 1 medium lemon.

Heat the cream to a temperature of 80 °, it is better to do this using a water bath. Squeeze out 2 tablespoons of lemon juice and pour it into the bowl with the cream. Turn off the heat and leave the solution for 10 minutes. The mass will begin to curl up. First, a heterogeneity will appear, resembling the consistency of kefir, then a dense mass will begin to separate from the liquid.

Pour the mass into a lavsan bag and hang it over a container into which the whey will drain. After 1 hour, you can remove the bag, and use the resulting cheese in cooking recipes. If part of the serum is left, then the mass will take on the consistency of a cream.

homemade butter

To prepare butter, you need 1 liter of heavy cream. It is better to take a natural fresh product, rather than a purchased option.

To whip the mixture, you will need a mixer or whisk. Pour the cream into a glass or plastic container and start whipping the mixture at low speed. Gradually increase the speed of the mixer. If you see small blotches of beige or pale yellow color, then the process of oil formation has begun.

The liquid that will separate from the oily part is called buttermilk. It is rich in vitamins and microelements. Buttermilk makes a very tasty and healthy pastry. Homemade butter obtained from cream should be put on gauze and left for 2 hours. During this time, excess liquid will drain from it. From 1 liter of cream, 300-350 g of ready-made homemade butter should be obtained.

Cheese garlic sauce

Some do not even know that cream can be used to make a delicate and fragrant cheese sauce. This sauce is perfect for pasta or other pasta dishes. For cooking we need:

• hard cheese - 100 g;
• cream 30% - 100 ml;
• 1 clove of garlic;
• salt, pepper - to taste.

The recipe is very simple: you need to grate the cheese on a fine grater, squeeze the garlic. Stir the mass, add salt and pepper to taste, then pour in the cream. The resulting mixture must be put in a water bath so that the cheese melts. Stir the sauce occasionally with a whisk. When the consistency becomes homogeneous, try the finished product. Salt and pepper it if necessary.

Cream soup "Dubarry"

This French cuisine soup is named after the mistress of Louis XV, Marie Jeanne Dubarry. The recipe for this soup is very simple and original. For cooking we need:

• cauliflower -1 pc;
• leek - 1 pc;
• milk - 500 ml;
• cream 20% - 100 ml;
• butter - 100 g;
• salt, pepper - to taste;
• parsley;
• garlic;
• Red caviar.

We disassemble the cauliflower into inflorescences and send to cook until cooked. Put the butter in a separate pan and set a slow fire so that the butter melts, but does not burn. We cut the leek in half rings, chop the garlic, send it to the pan with oil. When the onion is ready, pour the broth, milk into the pan, put the cauliflower. Salt and pepper to taste. After the inflorescences are completely cooked, pour in the cream. Take the saucepan off the fire. Set aside some of the inflorescences for decoration, grind the rest with a blender. We decorate the dish with red caviar.

Ganache is a mixture of chocolate and cream. You can use absolutely any type of chocolate: bitter black, milk or white. The less cocoa butter the chocolate contains, the more it will be needed.

Only very heavy cream is suitable for making ganache. You can add melted butter to them. To prepare a classic ganache, we need the following products:

• 2 dark chocolate bars (180 g);
• 75 g cream 30%;
• 100 g butter.

Pour the cream into a metal saucepan and place it in a water bath. Divide the chocolate into small pieces and place in a container with cream. When the mixture becomes homogeneous and smooth, remove the pan from the heat and cool to 40 degrees. Add room temperature butter to the mass and stir the mixture. Cover the bowl with cling film and place in the refrigerator for 2 hours. During this time, the cream will become dense and viscous.

Airy cream based cream

Cream "Whipped cream" is known to everyone. This delicate air mass is actively used to decorate cakes, pastries and other culinary delights.

To prepare such a butter cream, you will need cream and powdered sugar. They must be very fat and fresh. The fat content must be at least 30%. You need to work with cream carefully, as there is a high probability of spoiling the product if the cooking technology is violated.

Before working with cream, you need to keep them in the refrigerator for a day. Start whipping first at low speed, then gradually increase the speed. When the cream begins to hold its shape, the whipping process should be stopped. Otherwise, we will get butter. If you are not satisfied with the consistency of the cream, you can add gelatin. Cream of cream for decorating cakes should be denser, so it is more convenient to use.

You can use artificial cream to make cream. At the same time, at the output you will get a mass that will keep its shape well even at room temperature. Such cream whips faster and the risks of spoiling the product are minimized.

Finally

There are a huge number of recipes using cream. Remember that the result of the dish will depend not only on compliance with the cooking technology, but also on the quality of the cream used. It is better to give preference to natural cream collected from fresh cow's milk.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Every housewife loves to delight her household with delicious dishes. To make an airy cake at home, whipped cream is often used, which is very easy to make with sugar and cream raw materials (with the required percentage of fat content). By following simple rules and tips, you can cook an incredibly tasty treat that everyone will like. Learn how to whip cream below.

How to make whipped cream

Whipped cream options for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla or protein. In order for the cream to always turn out to be homogeneous, tasty, and not to 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 whipping at low speeds;
• whip the mass for at least five minutes.

What cream is best for whipping

To obtain a stable and airy mass, it is necessary to use cream from 33% fat. If you take 10 or 20 percent, you will not achieve a positive effect only by whipping. You will have to add special thickeners, stabilizers or gelatin, but you can forget about good appearance and tasty cream. Compared to those that have chemical additives, it will come out no cheaper than more expensive heavy natural cream.

How to thicken whipping cream

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

Whipped cream recipes

There are many recipes for whipped cream, making this delicacy at home is very simple. They are whipped 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 "grandma's way" - a fork.

With sugar

• Cooking time: 13 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 255 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.

Air cream can be prepared with sugar. It is not recommended to use granulated sugar for cream: it will not dissolve when whipped, it will be unpleasant to creak on the 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, the sweetness is adjusted individually.

Ingredients:

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

Cooking method:

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

With powdered sugar

• Cooking time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 1000 kcal / 400 g.
• Purpose: for cake.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Delicate and airy cream from cream is used as a filler for any confectionery, cakes and pastries, it can be supplemented with fruit mousses that 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 butter cream (photo), then it will become a real decoration for any confectionery.

Ingredients:

• cream not less than 33% - half a liter;
• powdered sugar - 50 g;
• vanillin - 2 g.

Cooking method:

1. Put a bowl in the freezer, cool the beaters, creamy mass. At this time, add sugar and vanillin to a container at room temperature and mix.
2. The 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

• Cooking time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 250 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Cream is ideal for any dessert. It goes well with shortcrust pastry, tartlets, biscuit cakes. Cream is not very high in calories when compared with butter filling. To prepare this cream at home, no special knowledge or culinary skills are required. See below for step-by-step instructions with photos and preparation.

Ingredients:

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

Cooking method:

1. Cool the creamy product, mix, gradually add vanillin and powder until a thick foam (hard peaks) appears.
2. Soak a spoonful of gelatin until swelling, heat over low heat to completely dissolve (do not boil).
3. Combine cream and gelatin, mix, refrigerate.

How to whip cream with a blender

If you don't have a mixer, use a blender. Start whipping at the lowest speed, after a minute switch to medium speed. When using a blender, it must be borne in mind that high speed cannot be used - the mass can be “re-whipped”, they will begin to delaminate. Cooking time depends on the power of the blender.

mixer

The mixer is the most suitable device for making cream. Place the nozzles in the freezer for ten minutes before use (cold helps to thicken quickly). Start whipping with a hand mixer on speed #1, then you can add a couple of drops of lemon juice to thicken it faster, finish on high speed #3. Store in the refrigerator for three hours.