How to thicken the cream for the cream? Video
Housewives, who have at least once prepared a cream for a cake or other confectionery product from cream, necessarily faced a problem: when whipping the cream becomes thicker, but still does not turn into a spectacular lush foam. There are several ways to thicken cream to help you do this.
Good quality fresh cream, 30-33% fat or more, usually turns into a thick mass without problems. To do this, you need to cool them, place them in a blender or mixer and beat until the desired consistency appears. Beginning at low revolutions, achieve a thick consistency, then increase the whipping speed, finish with the highest power. Powdered sugar must be added to an already stable foam.
In order for the cream to whip faster, it is necessary to cool not only the product, but all tools, dishes
If you manage to find only 20-30% fat, it will be more difficult to thicken it. To do this, they must be heated over low heat almost to a boil (the cream should never boil). Then cool to room temperature and refrigerate for several hours. The secret is that the cream will exfoliate, there will be a thicker layer on top, and almost milk will remain at the bottom. It is necessary to carefully drain the heavy cream and beat in a blender.
Thickening of cream with gelatin
Effectively and simply, you can thicken the cream at home using gelatin.
You will need:
- 3 cup cream
- 1 teaspoon gelatin
Put gelatin in a small bowl, add half a glass of cream. Put on low heat, or even better – in a water bath. Heat the cream very slowly, stirring constantly and not simmering, until the gelatin crystals dissolve.
The remaining two glasses of cream, meanwhile, need to be cooled in the refrigerator. When the gelatinous mass is ready and has cooled slightly, the chilled cream should be removed and whipped into a foam. Next, in a thin stream, without stopping whipping, you need to pour the cream with gelatin into the fluffy mass. It is better to add flavoring, fruit, chocolate or coffee filler to such a cream, otherwise it will taste like gelatin.
Condensed cream, like condensed milk, can be obtained in a water bath. You need to put a large saucepan on the stove and pour water into it. Place a smaller saucepan inside, pour cream into it and add sugar – 0,5 kg per liter. Cook, stirring slowly or whisking slowly, for 1–2 hours, until the cream thickens.
To thicken the cream, special ready-made thickeners are often used, which can be purchased at the store. Almost all of them are based on starch and powdered sugar, but you should not replace them with ordinary products: the finished cream will taste like potatoes. It is convenient that such products already have a certain taste, for example, strawberry, curd, orange. Use thickeners according to the instructions on the package.