How to whip cream for a cake? Practical tips

Home-made pastries are usually valued not for beauty, but fornaturalness of ingredients and taste. But if you cook, for example, a cake for celebration, you will certainly want to make it more beautiful. There are a lot of options for decorating desserts: chocolate, jelly, fruit, mastic and, of course, whipped cream. The latter are usually used not only for beauty, but also as a cream.

Any hostess knows that whipping the cream is wrongjust like, for example, sour cream or butter with condensed milk. This product is quite capricious, and if something is done wrong, it can either turn into oil, or remain too liquid, so that there can be no question of what kind of use it is intended to do.

To decorate the cake with whipped cream is nothas become a waste of time and products, it is necessary, firstly, to use high-quality ingredients, and secondly, to know a few secrets associated with the process. Having studied the advice of experienced housewives, you can easily take up work.

As for the products, now differentmanufacturers offer a lot of options that differ in composition, fat content and, of course, price. But for a cream it is better to use special cream - confectionery. They are usually high in fat content, and they contain additional components that help to thicken the mass as soon as possible. In principle, whipping cream can be the most common - the cow, obtained as a result of processing whole milk, but this will take much more time and effort.

Now directly about the process itself. The first thing that needs to be done is to make the cream cream lush and beautiful - to cool the food. Of course, this must be done in advance, for example by putting it in the refrigerator for the night. Ideal for whipping is a temperature of 4 degrees. As a sweetener, it is better to use powdered sugar. First, then there will be no grains in the cream, and secondly, the starch contained in this product will help thicken the mass.

Whip the cream gradually - firsta few minutes at minimum speed, then gradually increase it. Sugar powder should be added little by little so that it can dissolve. If the mixer is switched on immediately to the maximum speed, then instead of the cream, most likely, you will get butter. When the mass needs to be tinted, it is better to use natural ingredients. It can be juices made from bright vegetables and fruits. In extreme cases, you can buy food coloring in a special department of the supermarket, but you must carefully read the instructions and composition.

To finish whipping cream it is necessary slowly,gradually reducing the speed of the whiskers to a minimum, and only then turn off the device. Breaks in the process it is better not to do. And still not categorically recommend using a blender, since there is a high probability that the cream will be divided into oil and water, after which nothing can be done with them. The cream is considered ready if there are clear marks on the surface of the mass from the coronals. To store such cream it is necessary in a refrigerator and it is desirable not for long. To decorate the cake, you can squeeze the finished cream on its surface with a special syringe or bag with nozzles. Some fit for this an ordinary package, cutting off a corner from him.