Why doesn't the cream and sugar whip up and how to whip it into cream for a cake. How to make whipped cream at home and what to do if it doesn't whip

Oddly enough, not many housewives know how to make whipped cream at home. And I offer you a recipe on how to properly whip cream for cream. In general, our most traditional cakes are usually those with sour cream, so when it comes to new recipes, housewives begin to wonder how to make whipped cream for a cake. And I will give you some tips that will help you always succeed.

Let me start by saying that some readers of my blog are interested in how to whip 20 percent cream into a thick foam. Some say that Parmalat 23% cream can be whipped. But I haven't tried it. So I strongly recommend using cream above 30 percent fat. Would country cream work? I don’t use them for custom-made cakes, because you never know, but for a homemade cake, why not. It makes almost no difference to me which brand to use - Parmalat, Horeca, Lake Peipsi. The main thing is that they are 33-35%. Previously, there was good French cream and ideal Valio 38%, but due to sanctions we don’t have them in our city.
The cream must be well cooled, that is, it must stand in the refrigerator for at least several hours. The room should also be cool. If you are a beginner, you can also chill the mixer beaters and the bowl in which you will beat - put them in the freezer. And to begin with, you can try whipping by placing a bowl of cream in a bowl of ice water. I did that, it helped.
Many people advise starting to beat at low speed and gradually increasing it. I beat it a little at the beginning on medium, and then on high. Although sometimes it’s immediately big, it doesn’t affect the result. It’s just that if you go straight to a big one, then there will be more splashes.
The most important thing of all is not to beat the cream. Then they will turn into an unpleasant lumpy mass, as they will partially become oil. The working condition of cream is soft peaks, not hard peaks. That is, when they already hold their shape, but are still mobile, they change it (if you made a “peak” on the surface of the cream, then it is not motionless, but begins to fall). You can see the correct consistency in the video below. So beat until soft peaks form, add the powdered sugar and beat a little more, being careful not to overbeat.

Cream from cream 33 percent, preparing whipped cream

I want to immediately clarify that we are preparing exactly the cream for filling the cake. I don’t recommend decorating with natural whipped cream. It’s better to use wet meringue (I’ll write about it soon), or any butter cream.

If for some reason the whipped cream did not work out for you, or it turned out too soft and you are afraid whether the cake will hold its shape, you can always revive it - add 10 grams of gelatin (dissolve in a small amount of water and melt in the microwave. But such a cake must be assembled in a mold, it will be a soufflé)

Products:

Cream 33-35% – 500 ml

Powdered sugar - 50 g (about 3 tbsp.)

Whipped cream cream should not be cloying, because natural cream is a little sweet, so I add just a little powdered sugar. After all, the cake also contains a sweet biscuit and impregnation. You can make it to your taste. I do everything by eye and taste))

Pour the cream into a bowl

2. Beat for a couple of minutes at medium low speed.

Cream is a popular dairy product. It is obtained from fresh whole milk by separating the fat.

Today, cream is an integral component of the food basket of almost every person in our country. They are sold at any retail outlet. This dairy product is added to coffee and amazing desserts are made from it. But to make a truly delicious treat, the cream often needs to be whipped.

For more information on how to whip 20 percent cream correctly and what to use, read our article.

Cooking instructions

It should be noted that the process of whipping 20 percent fat cream to stiff peaks is a fairly simple process. But in order to achieve the desired result, you must strictly follow the instructions and consistently perform the required actions.

In order to properly and efficiently whip the cream into a thick foam, you will need some ice. You can prepare it yourself at home using molds specially designed for this purpose.
The cream itself, as well as the container in which you will whip it, should be chilled. To do this, place the whisking bowl and the milk product in the refrigerator for several hours.

Cream should not be placed in the freezer. Otherwise, the product will crystallize and become unsuitable for anything - neither for whipping, nor for independent consumption.

After the water in the molds has frozen and turned into ice, and the cream and the utensils for whipping it have cooled, we proceed to the actual process.
Remove the frozen ice cubes from the molds and place them in a deep bowl. Then we pour the dairy product from the factory packaging into the prepared whipping container and place this container in a container with ice. Important! This procedure must be performed as quickly as possible so that nothing has time to heat up. If you use warm objects and a warm dairy product, you will not be able to carry out the whipping procedure correctly.
You can use a fork, whisk, mixer or blender to beat. Obviously, with the use of modern kitchen units, this procedure will be several times faster, but in the absence of special devices, you can resort to a more traditional method.

Whisk the cream until it thickens, which may take some time. To prepare the cream, you should use cream with a fat content of 20 percent. But if you are a follower of a low-calorie diet or are watching your figure, then cream with a lower fat content is also suitable.
You can check readiness by turning the bowl over - the product should not fall out of the container. If you do not want to take risks and use such an extreme method, then you can determine readiness differently - peaks will begin to appear on the surface of the cream.

Important! Keep in mind that cream of different fat contents and different brands may whip differently. Firstly, it may take a different amount of time, and secondly, cream from some manufacturers (especially cheap brands) may not whip at all.

What to add?

It should also be noted that additional components can be added to whipped cream. For example, vanilla sugar is often added to prepare simple desserts. If you want to make a cake, you can add a little gelatin to the dairy product (at the rate of 2 teaspoons per 1 liter of cream). Moreover, gelatin should be soaked in cool water in advance, then boiled, strained, cooled and only then added. This can be done directly during the beating process.

If you want to make a richer and tastier cream, you can add eggs or condensed milk while whipping the cream.

We put a can of homemade milk in the refrigerator. After a couple of hours, in the upper part of it the cream is collected - yes, they are (in Ukrainian, by the way, it will be so - tops).

By the way, the name “cream” is associated with the technology for its production: before the advent of centrifuge-separators, the product was obtained by decanting (draining) the settled milk from the bottom of the container.

Now you can buy cream of different fat contents - from 10% to 35%. However, for most dishes, 20% is optimal. They are not too liquid (like “ten”), they whip up well, the taste is pronounced, but not intrusive, and they are not as fatty (and “tiring” for digestion) as.

How many calories are in cream 20% fat

The calorie content of cream 20% is 205 kcal per 100 grams. However, you should not be horrified by the numbers - you can still swallow much less of them than milk. And “milk” calories are special.

Beneficial properties of cream 20%

Milk and dairy products are natural and very high quality food. It has been proven that people who consume dairy fats gain extra pounds much less rapidly than those who consume vegetable fats or those found in meat products. At the same time, when exhausted, it is dairy, primarily cream, that contributes to the rapid restoration of shape. That is, these products normalize the functioning of the body! The reason for this is their balanced composition, designed for the correct growth of a young body.

Cream concentrates everything beneficial that is in milk. In addition to fat, they contain minerals (calcium, potassium, phosphorus, chlorine, iron, magnesium, zinc) in an optimal ratio. A whole bunch of vitamins (A, B1, B2, C, D, E, PP). Carbohydrates. Squirrels. Lecithin (prevents the formation of cholesterol deposits).

True, cream, like other dairy products, is not suitable for everyone. They should not be consumed by people with lactase deficiency (indigestibility of milk). Obese people should not lean on them either. And further. As we age, the body produces less and less lactase, the enzyme that breaks down the milk sugar lactose. Therefore, older people digest dairy worse, except for fermented milk products. They also should not overuse milk and, especially, cream.

However, this is where the list of restrictions ends.

How to choose cream 20%

Of course, you can always buy cream at the market. But this is not a place where quality is always guaranteed. Therefore, it is still preferable to purchase factory-produced cream. When purchasing, we pay attention to three main points.

FAT CONTENT: Heavy cream will make the food heavy, liquid cream will not whip up. If there are no special reservations, it is better to choose 20%.
COMPOSITION: read the label! Now all sorts of fishing companies are trying to add vegetable fats. So, this “cream” will definitely not bring any benefit.
EXPIRATION DATE: Be careful! Or you will end up with soured, or even worse, rancid cream.

What to cook with cream 20%

A universal thing! Cream is added to soups and sauces, and it looks great in purees. Mixed with mustard and lemon sauce, replace mayonnaise. Desserts are made from the whipped ones.

Whipped cream with yellow and red fruits is especially useful - apricots (dried apricots in winter), peaches, cherries, strawberries. And also - the cream makes delicious, easy-to-prepare homemade ice cream - rich, tender and without any preservatives.

The cream is characterized by a rich mineral and vitamin composition. They contain a lot of vitamins B, A, PP, C, H, E, D, minerals sodium, calcium, chlorine, potassium, molybdenum, cobalt, fluorine, copper, iodine, zinc, phosphorus, selenium.

The calorie content of cream is 20 percent per 100 grams: 206 kcal. In 100 g of product:

2.78 g protein;
20 g fat;
3.65 g carbohydrates.

Medium fat cream is extremely healthy. This product is recommended to be included in the diet to restore strength during heavy physical and mental stress. With regular consumption of 20% cream, the functioning of the nervous system is normalized, the condition of nails, hair, bones, and blood vessel walls improves.

Cream calorie content 33 percent per 100 grams

The calorie content of cream is 33 percent per 100 grams: 323 kcal. 100 g of cream contains:

2.21 g protein;
33 g fat;
3.9 g carbohydrates.

Despite the high calorie and fat content, this product is not recommended to be completely excluded from the diet. Cream 33% contains a lot of calcium, phosphorus, potassium, sodium, magnesium, copper, zinc, fluorine, folic acid.

Calorie content of homemade cream per 100 grams

The calorie content of homemade cream per 100 grams is 265 kcal. A 100 gram serving contains:

2.7 g protein;
21.4 g fat;
13.7 g carbohydrates.

Calorie content of whipped cream per 100 grams

The calorie content of whipped cream per 100 grams is 256 kcal. In 100 g of product:

3.22 g protein;
22.1 g fat;
12.6 g carbohydrates.

Special centrifuges are used to produce whipped cream. Only whole milk is used for preparation. The product should not contain dyes, stabilizing additives or powdered milk.

Contraindications to the use of whipped cream are exacerbations of diseases of the stomach, intestines, pancreas, liver, gall bladder, high cholesterol, vascular and heart diseases, and excess weight. If you cannot completely give up whipped cream, you should eat it in small quantities in the first half of the day.

Calorie content of coffee with cream and sugar per 100 grams

Calorie content of coffee with cream and sugar per 100 grams is 66 kcal. A 100-gram serving of the drink contains:

0.61 g protein;
5.58 g fat;
3.7 g carbohydrates.

Recipe for making coffee with cream:

5 g of instant coffee is dissolved in 250 ml of hot water;
add 10 g of sugar and 50 ml of cream;
All components of the drink are mixed.

Calorie content of coffee with cream without sugar per 100 grams

The calorie content of coffee with cream without sugar per 100 grams is 47 kcal. 100 g of drink contains:

1.7 g protein;
3.9 g fat;
1.7 g carbohydrates.

The benefits of cream

The following benefits of cream are known:

the product is saturated with lecithin, which has a positive effect on the condition of blood vessels and normalizes cholesterol levels in the blood;
cream fats are quickly absorbed, saturating the body with energy during heavy mental and physical stress;
the benefits of cream for improving mood and preventing stress have been proven;
product vitamins are indicated for maintaining healthy hair, nails, and skin;
Regular consumption of cream prevents swelling.

Harm of cream

Cream is a fairly high-calorie and fatty product, so you should avoid it when losing weight and dieting. Due to the large amount of fat, cream is contraindicated for exacerbations of gastrointestinal diseases and high cholesterol.

In some people, this product provokes flatulence and bloating. Cream should not be included in the diet of young children: it is a rather heavy product that is difficult for a child’s stomach to digest.

You will have to exclude such dairy products if you have allergic reactions to dairy products.

Few people know how to make whipped cream correctly so that it turns out tender and airy. This product is often used to make various desserts and baked goods, and almost everyone has tried it.

And in stores you can find ready-made whipped cream in cans, but they are not always of the proper quality, so it is better to learn how to make this delicacy yourself. The process of its preparation has many subtleties and nuances, which will be discussed in today’s article.

To know how to whip cream correctly, pay attention to some recommendations before you start:

The calorie content of the dish ranges from 160-335 kcal per 100 g. This “range” directly depends on the fat content of the original ingredient. To reduce the number, you can add a little milk;
You need to choose only the best, freshest and highest quality cream. The most suitable option is a classic product with a fat content of 33 percent. Whipping will occur perfectly, into a strong foam. Low-fat dairy products (10 percent) or medium-fat (20 percent) are also suitable, but they will whip very poorly and will not turn out airy. In this situation, you will have to use gelatin or egg whites for thickening;
The cream must be slightly cooled, but not frozen or warm, otherwise it will separate into butter and whey;
The whisk and bowl also need to be placed in the freezer for a short time. Use metal kitchen utensils for cooking;
To prevent the container from heating up during operation, keep it in ice water;
Do not beat the entire portion of the product at once, but divide it into 200-300 ml parts;
Do not immediately set the mixer to high speeds, but increase them gradually;
The shelf life of the finished product in the refrigerator is no more than 12 hours.

Whip cream with a mixer

This is the easiest and fastest way to make your favorite sweet dessert.

You will need:

Granulated sugar – 50 g;
Cream 33% - half a liter;
Egg or gelatin for fixing (optional).

How to whip heavy cream with a mixer:

Pour the dairy product into a deep metal container, wrap it in cling film and place it in the refrigerator for 50 minutes. Place the whisk attachments in the cold for the same time;
Grind the sugar into powder in a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
We remove the dishes and tools from the refrigeration chamber, remove the film and begin beating in a circular motion, setting the device to minimum speed, then gradually increasing the speed;
After about 7 minutes, the mass will begin to become thick. We begin to gradually add powdered sugar - it will help whip the cream into foam and give it a pleasant sweetish taste;
Continue the process for another 5-6 minutes until stable peaks are obtained. Do not exceed the specified time, otherwise oil will form;
To obtain a thick consistency, you can optionally add lemon juice, gelatin or an egg as a fixative. They should be included at the very end of cooking.

Place the prepared whipped cream with powdered sugar into bowls and refrigerate, otherwise they will quickly “float” at room temperature.

Whip the cream by hand with a whisk

Many chefs claim that this method is the best, because the product prepared in this way is stable and fluffy due to the large amount of oxygen.

List of ingredients:

Powdered sugar – 30 g;
Heavy cream (33-35%) – 350 ml;
Vanilla sugar – 10 gram bag;
Lemon juice - half a teaspoon.

Homemade whipped cream recipe with photo:

We prepare a comfortable metal bowl with a wide top so that it is convenient to make intensive movements with a whisk. Cool the tool and the main component according to the same instructions as in the previous recipe;
Next, place the bowl in a container with ice or ice water and hold it at a slight angle. This will help the contents circulate better, and therefore a stable consistency will form faster;
Slowly we begin to make circular movements with the whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
Continue beating, covering the entire surface of the mixture and stirring it to the bottom of the container.

The milk dish will be ready when the characteristic relief pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not to overdo it, otherwise you won’t be able to whip the thick cream, and it will simply settle. At the end of the process, you need to pour in lemon juice, which acts as a consistency stabilizer.

Whip dry cream

Place 5 large spoons of this product in a glass, into which we then pour water;
Mix everything thoroughly;
Add a glass of milk to the mass with an amount of 150 ml, and mix all the ingredients until smooth;
We put the finished mixture in the refrigerator, and put it in the freezer two minutes before whipping.

Prepare the cream using a mixer or whisk, first at low speed, which we gradually increase. After thickening, it must be reduced. We will definitely place the finished product in the refrigerator.

This dry whipped cream is suitable for making desserts, cakes and pastries.

Cream dessert with fruits

Required components:

Mandarin, banana, kiwi;
2/3 cup cream;
A pinch of vanillin;
0.5 cups of powder.

How to make whipped cream with fruit:

The first step is to prepare the fruit - cut them into small slices or grind them using a blender. There is no need to mix them together;
We whip using one of the methods indicated above, and we will begin to form our delicacy;
Place the banana slices on the bottom of a beautiful glass form and cover it with butter cream;
Next, make a row of kiwis, add the creamy mixture again;
The last layer is tangerines, which we will also cover with the creamy mixture, sprinkle with chocolate chips and set aside to cool.

Chocolate buttercream for cake

Chocolate whipped cream for a cake can act as an independent dessert, and can also be used to decorate many other delicacies.

Components:

30 g cocoa powder or 50 g chocolate;
2 cups cream (fat content – 20%);
A small spoon of gelatin;
1/3 cup powdered sugar.

Step by step action plan:

Take 1/3 of the given amount of cream and pour the gelatin over it. After it swells, place the dishes with the contents in a container of water, which we heat until the gelatin dissolves, remembering to stir;
Remove the container from the stove and let the contents cool;
Take another 1/3 of the mass of the main ingredient, heat it until hot and thoroughly dissolve the cocoa powder in it. If you decide to use chocolate, melt it first. Then it will mix easily;
Next, combine the creamy remains with the powder and begin to beat slowly. When the first foam appears, pour in delicious chocolate cream, and after some time add gelatin.

Whipped cream for coffee

You can make them in the evening, put them in the refrigerator and add them to your coffee in the morning.

Grocery list:

5 g powder;
50 ml cream;
Orange zest or chocolate chips.

Coffee decorating steps:

Beat the first 2 ingredients into a thick foam;
Brew coffee, pour it into a cup, carefully place a mound of creamy foam on top;
Sprinkle with grated chocolate or orange zest.