For some holiday chores become a real pleasure, but for the lady of the house is now often associated with headache.After all, you need to write a good menu to suit all tastes and peculiarities of each guest, to come up with design of the table, choose a tablecloth and napkins.Affairs of the mass, and time is given to all not so much.But, the main dishes are selected, the products needed for their preparation, too, comes the most responsible thing - dessert.Even in our time, when ready to choose a luxurious sweet dish easy, many women prefer to cook it yourself.
One of the main components of most desserts are whipped cream.This magnificent product can be sweet as a separate dish, and the perfect complement of fruit salad, cake and all homemade cakes.Almost every supermarket sells cans, shaking that can easily get air creamy foam.However, their number is much inferior to the price, but the quality sometimes is not happy.The solution is simple - to prepare the whipped cream itself.It would seem that there is nothing easier how to whip cream with sugar.But it's not as easy as it might seem at first glance.There are a few rules that can help you avoid common mistakes.So, let's figure out how to beat the cream with the sugar well.
First you need to determine the fat content of the cream.Here is the rule - the fatter the better.The ideal option would be a product with a fat mass fraction of 33%.But what if there is not at hand, but only less fat?The question arises of how to whip cream 10% fat and can we have to get the same delicious dessert.It is better not to try, because the results are clearly disappointing.The cream is too liquid so fat whipping.
whipped cream 20% fat?It is already possible option.You can add a little gelatin or a special sealant, which is sold in stores.Density and give lemon juice quarter.Gelatin must be thoroughly dissolved in hot water so that all grains disappeared, cool and then added to the cream.And to do this it is best to have in the process of whipping, otherwise the cream will be stirred bad.
Before cooking cream, you need to decide what and how to beat them.Cream and sugar is best to mix with a mixer or a hand whisk.It is not necessary to lay the mixture in a blender, or else the result will be lamentable.From the strong mixing too much weight thickens and turns into butter.Therefore, if you choose to use a blender, start whisking gradually changing speed settings.Time it takes a little bit - from 1 to 5 minutes.
Before you start to do something with cream, be sure to pre-cool them.But be careful that they do not freeze.Otherwise capricious mass again divided into two parts, and instead of the desired dessert you have on hand will be oil.It is also recommended to cool the dishes, which will whisk and tools.You can cook by placing a bowl with cream poured it into another, and the space between them is filled with ice.
Everyone knows that sugar grains is very poorly soluble in cold liquid.But while the whip cream?With sugar will need to do a simple manipulation - make it a powder.It will be easy if you have a coffee grinder at home.In default powdered sugar can be bought.Add it as gelatin and better in the process.
Can I use in cooking rustic cream, the fat content of which is usually much higher purchased?Yes, it is possible, but only provided that they are diluted with ice water.Then the dessert is not too greasy and heavy for digestion.
