Essential as an ingredient in many preparations, filling cakes and buns and to decorate desserts and drinks. There is not and will not be a commercial substitute comparable to homemade whipped cream. Preparing it is not a science, although two essential points must be respected to achieve an impressive homemade whipped cream.
The main ones are the fat content of the cream itself and the temperature. The percentage of fat is indicated on the package. The ideal is 36-38%, but it is rare to find cream with such a high fat content. In any case, the minimum necessary is 32%. Below this percentage the cream will not whip.
Regarding the other essential factor, the temperature of the cream, we remind you that for the cream to whip, it has to be very cold. Cream at room temperature will never whip, no matter how much we give it to the whisk. On the contrary, a very cold cream will whip in zero coma and with little effort.
Utensils needed to make homemade whipped cream
Once we have the appropriate cream ready to whip, minimum percentage of fat (32%) and very cold, we take action. And, about this, we can also say that there are three essential accessories or utensils for the art of whipping cream: scales, bowls and whisks.
Scales
The scale is necessary to obtain whipped cream with a balanced sweetness. We like to use 100 g of sugar (icing) per liter of cream. There is no canonical quantity. If you have a very sweet tooth, you may prefer to use more sugar. Or, on the contrary, reduce it so that the sweetness is less noticeable.
Of course we can add sugar to the cream to the good eyebut we may get out of hand or fall short and the result will not be the desired one. To prepare a large amount of whipped cream, a common kitchen scale is useful, but if we are going to whip a small amount, it is best to get a precision or small weighing scale.
ADORIC Stainless Steel Digital Kitchen Scale, Multifunctional Food Scale, Kitchen Weight, Silver Color (Batteries Included) (Silver)
Amazon— 8.99 €
Soehnle Cooking Star Digital Measuring Spoon with Graduation from 0.1 g to 500 g, Handheld Scale with Spoon, Precision Spice Scale
Amazon— 21.93 €
Bowls
Yes, plural. Bowls. Because although a priori we may think that one bowl is enough, with two of them the task will be simpler, faster and more effective. Two glass or metal bowls (which keep the cold very well) and of different sizes. A large one to fill with ice and a smaller one to insert into the previous one and into which to pour and work the cream. The ice will keep her cold and riding effortless.
It is also important to keep in mind that the cream splashes a lot, especially at the beginning when it is in a liquid state. For this reason, we recommend that the bowls be wide and deep in relation to the amount of cream to be whipped. With this we will avoid stains on the kitchen table and on ourselves, saving us later cleaning.
WMF Gourmet-Set of 4 Bowls, Matte Stainless Steel
Amazon— 35.38 €
Rods
We can use a manual whisk, hand mixer with whisk, a mixer with its accessory or a Kitchen aid, Thermomix or Magimix Cook Expert style robot. The advantage of manual whipping is that it allows us to control the process as much as possible, running less risk of overbeating the cream. Of course, it will take longer and it is very likely that we will end up with arm pain.
Our favorite is the classic electric wand. It has more power than the hand mixer. In addition, we find it very comfortable to handle, it allows you to control the speed of the blending, it is easy to clean and it stores in little space.
WMF Profi Plus Whisk, Polished Stainless Steel, 20 cm
Amazon— 11.99 € El Corte Inglés — 13.95 €
We have already mentioned, but we repeat it, that the cream has to be very cold. To do this, we keep it in the refrigerator, in the coldest part, for the necessary time. We can put it in the freezer 10-15 minutes before blending it, along with the bowls and whisks that we are going to use.
We fill a large bowl with ice and place a smaller one inside. We pour the cream inside, squeezing the brick or bottle very well in case the denser fat gets trapped in a corner.
We can add the sugar at this moment or leave it for later, the cream will whip equally. In any case, we begin to beat at medium speed with the whisk, with circular movements to reach the entire container. At first it seems like nothing happens but little by little the cream fills with bubbles and acquires greater density.
When the cream begins to take shape, increase the speed of the mixer to medium-high power. We continue moving the whisks throughout the container until the cream makes waves on the surface. To avoid over-whipping and the cream curdling, it is best to lower the speed again and stop when the cream forms hard peaks.
What to accompany homemade whipped cream with
More than what to accompany homemade whipped cream with, we should say what to accompany homemade whipped cream. Something simple to define. Perfect as a garnish for American pancakes, crêpes, flans and all kinds of fruits. Surely you can think of other ways to use whipped cream. Can you tell us about them?
