How to set the whipped cream

Video: How to Make Whipped Cream and Whipped Cream Frosting!

Content

Method 2 of 3: Alternative Ingredients for Setting
Method 3 of 3: Changing the Beating Technique
Tips
Warnings
What do you need
Additional articles

1 Let the gelatin swell in cold water. Mix ½ teaspoon (2.5 grams) of pure gelatin with 1 tablespoon (15 ml) of cold water.Let the mixture sit for 5 minutes, or until the liquid thickens slightly.

All proportions are based on 1 cup (240 ml) heavy cream. This amount of whipped cream will double in volume to form 2 cups (480 ml) of whipped cream.

2 Put the gelatin on low heat, stirring continuously. Heat the gelatin with constant stirring until the gelatin dissolves completely, there should be no lumps. Don't let the gelatin boil.

Try dissolving the gelatin in a water bath, this will heat the gelatin slowly and evenly.
You can also heat gelatin in the microwave, but this is the fastest, but also the most risky way. Heat the mixture at 10 second intervals to avoid overheating the gelatin.

3 Cool the mixture to body temperature. Remove mixture from heat and let cool gelatin. Wait until the mixture reaches the temperature of your hands. Do not let the gelatin cool down any further, or it will harden.

4 Beat the cream until practically thick and thick. The cream should be thick, but not thick enough to form spikes.

5 Add gelatin to the cream and whisk. Whisk the cream constantly while pouring in the gelatin. If you leave the gelatin in the cold cream for a while, it may solidify as strings. Continue whipping the cream as usual.

Method 2 of 3: Alternative Ingredients for Setting

1 Use powdered sugar. Most of the powdered sugar that is sold in stores contains cornstarch, which in turn sets the cream in place. Replace granulated sugar with an equal amount of powdered sugar.
- If you do not have a kitchen scale, substitute 1 part granulated sugar with 1 ¾ parts powdered sugar. Usually, 2 tablespoons (50 grams) of powdered sugar is enough for 1 cup (240 ml) of cream.
- Whisk until soft peaks begin to form, only then add other ingredients. If you add sugar too early, the volume and fluffiness of the whipped cream will be significantly reduced.
2 Add milk powder before whisking. Mix 2 teaspoons (10 grams) of milk powder for each cup (240 ml) of cream. Powdered milk will add protein to the cream, which is important for maintaining the shape of the cream; this will not affect the taste of the cream in any way.
3 Add melted marshmallow or marshmallow. Place 2-3 slices of marshmallow or marshmallow in a large bowl, melt in the microwave at 5-second intervals, or gently heat the marshmallow on the stove in a greased skillet. The marshmallow is done when it melts to the point that it can be easily mixed with the cream. Do not brown the marshmallow; remove from heat in time. Allow the melted marshmallow to cool slightly, add it to the whipped cream at the soft peak stage.
- Marshmallows or pastilles may contain cornstarch. It helps to set the cream in place, but some chefs find melting and mixing the marshmallow with the cream quite a bit of a hassle.
4 Try using dry instant vanilla pudding mix. Add 2 tablespoons (30 grams) of dry instant vanilla pudding mix as soon as soft peaks form in the cream. The whipped cream will thicken, giving it a yellowish tinge and an artificial taste. Practice at home before using this technique to decorate your friends' wedding cake.
5 Add crème fraîche or mascarpone to thicken the cream. Add ½ cup (120 ml) crème fraîche or mascarpone to the whipping cream after the cream starts to form soft peaks. As a result, you will get a fairly thick cream, but not the same as with other stabilizers. This method is suitable for making icing, but not for bulky decoration around the edges of the cake.
- This option will melt as quickly as when heated.Store the product in the refrigerator or in an ice box.
- Using a mixer attachment, gently break the mascarpone into smaller pieces so that the pieces don't fly out of the bowls when whisking.

Method 3 of 3: Changing the Beating Technique

1 Consider using a food processor or hand blender. Beat the cream in a series of short pulses to add as much air as possible. When the cream is thick enough to not spill out of the bowl, you can whisk it continuously until it is thick and dense. This usually takes 30 seconds, you do not need to refrigerate the accessories to do this, and the whipped cream this way will hold its shape for at least a couple of hours.
- Do not whisk the cream for too long or at too high a speed, or your cream will turn into butter. If you notice that the cream separates or becomes rougher, sometimes you can remedy the situation by adding some more cream by hand.
2 Refrigerate all ingredients and accessories before whipping cream. The colder the cream, the less likely it is to separate. Store the whipping cream in the coldest part of the refrigerator, usually the back of the bottom shelf. If you are whipping cream by hand or with an electric mixer, place the whisk or mixer attachments in the refrigerator for 15 minutes, then whisk.
- Metal bowls keep cold longer than glass bowls, and not all glassware is freezer-safe.
- If it's hot outside, place a bowl of cream in an ice bath. Whisk the cream in an air-conditioned room.
3 Store the whipped cream in a strainer over a bowl. Sometimes water comes out of the whipped cream, which often causes the cream to sink. Store the whipped cream in a thin sieve so that water flows into the container under the sieve instead of breaking up the whipped cream volume.
- If your strainer has too large holes, place cheesecloth or paper towel in it to prevent the cream from flowing out.

Tips

The higher the fat content of the cream, the better it will hold its shape. The most stable cream is considered to be 48% fat, they are also called "double cream", but they are not always and not everywhere on the market. Also keep in mind that the higher the percentage of fat in the cream, the more likely you are to whip it to a thicker consistency than necessary.

Warnings

If you will not be serving the fixed cream straight away, store it in the refrigerator or ice box. Cream, even after setting, may deteriorate if left at a warm temperature.
Gelatin is an animal product and is not suitable for most vegetarians.