Cream is a product obtained from whole milk by separating its fatty part. Cream is used to prepare butter and sour cream, they can be used as additives to tea, coffee, cottage cheese, as a component of many sauces. Whipped cream is a great addition to berries or baked goods. Along with fresh cream, there are many types of dry cream on sale, which are also produced from milk by drying it in special equipment. How to use them correctly?
Pay attention to the instructions
Before buying powdered cream, read the instructions on the product packaging. It is in it that it is indicated in detail how to whip the cream correctly.
You will need: – dry cream; – hot drink or boiling water.
If, for example, you want to use powdered cream as an addition to tea or coffee, just put 1-2 teaspoons of the product in a hot drink and stir. You can also pour a few tablespoons of dry cream in a separate container with three times the amount of hot water, stir and, after dissolving, add the resulting liquid cream to the drink to taste.
Do the same if you want to use powdered cream as an additive to sauce, porridge or mashed potatoes.
How to whip dry cream
Although the product that can be whipped is also called “dry cream”, it is actually made on the basis of starch syrup and vegetable oil with various additives – thickeners and stabilizers. Try not to buy a product with a lot of artificial food additives.
You will need: – dry cream; – cold milk; – mixer or whisk; – a packet of food gelatin; – stove.
Dilute the powder with an equal volume of cold milk and beat with a mixer. There is an important rule here: whipping begins at low speeds of rotation of the mixer nozzles, only after a while the speed must be gradually increased to maximum. And before you stop whipping, you must again gradually reduce the speed to a minimum. Only then will a sufficiently stable strong foam be obtained from the dry cream.
Milk should be very cold, then whipping cream will be easier and faster.
To prepare cream from dry cream, you must use gelatin. For example, dissolve a packet of edible gelatin in ½ cup of milk, wait for it to swell, then heat it, but do not bring it to a boil. While it cools, whisk dry cream with an equal volume of cold milk and continue whisking, gradually adding warm gelatin to the mixture. Adjust the speed of the mixer attachments as described above.
Dessert based on dry cream
You will need: – 1,5 cups of sweet dry cream; – 500 ml of cold water.
If you decide to pamper your household with dessert, use dry cream. To do this, pour one and a half glasses of dry powder with 250 ml of cold water. Mix thoroughly, add the same amount of cold water again. Place the container in the refrigerator for 8-10 hours. Beat the resulting mousse with a mixer. The dish is ready to eat.