- Heavy Cream0,5 Liter(s)Heavy Cream not lightened or liquid cream with 35% fat
- Milk0,1 Liter(s)in case you use heavy cream
- Icing sugar100 Gram(s)Icing sugar or semolina (optional )
- Liquid vanilla1 Pouch(s)Liquid vanilla or other natural flavors
Nothing like a whiff of whipped cream to perfect a dessert. This is great, because you necessarily have in your cupboards what to make this gourmet and airy foam, made from liquid cream. You have the best recipe for this somewhat special whipped cream.
Cream preparation steps
Put the cream very cold in a bowl or glass bowl of suitable size.
Whisk with an electric whisk.
We seek above all to incorporate air with a rotating movement.
When the cream gets thicker, tighten with icing sugar.
You can try ice cream recipes.
Continue to whisk until you get the right consistency. Pay attention to the color. Yellow reflections mean that the cream turns into butter !
The machines also produce superb mounted creams (foams – emulsions) without effort!
Tips and hacks
The cream can be kept in the refrigerator for up to 2 days. If at the time of use it is a little “dropped”, beat again for about 1 minute. It will be go up immediately!
You can mount the cream manually but I recommend the use of an electric mixer.
I preferably use icing sugar because it dissolves immediately unlike other sugars
Be careful not to beat to much the whipped cream will turn into butter: separation of fat and whey.
The whipped cream is essential for the preparation of many desserts such as mousses. It is also the classic accompaniment to pancakes , waffles , ice cream or other delicacies!
You are free to add flavorings or colorings.
Note that a whipped cream of 1 dl will flourish less than 2 dl or 3 dl.