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There are a few simple rules for whipping cream: cold, fat, and very slow. It's not more complicated than that!
Choose cream with a fat content of 36-40%. The cream should be at a maximum of 5 degrees Celsius. Start whipping slowly, at least at the beginning, to maintain its stability for longer. Cream doubles in volume when whipped.
The cream, and preferably the bowl as well, should be well chilled, around 5 degrees Celsius when you begin whipping.
Whip by hand or with an electric mixer. Regardless of the method, start whipping the cream slowly and increase the speed towards the end.
Normally, the cream doubles in volume when whipped (i.e., 1 deciliter of cream yields 2 deciliters of whipped cream).
The cream is ready when it forms peaks that hold their shape after the whisk is lifted.
Be careful not to whip for too long as it quickly turns over-whipped, separating and becoming buttery!
Read more in this article!
Whipped cream, 35-45% fat
Steps 2
2 Mins
Serve whipped cream with desserts, fruit, or use on cakes. Incredibly versatile!
Här finns det kakor!
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