How to beat cream 20%

Milk cream in the kitchen are used to prepare creams, desserts and sauces. For each dish, cream of certain fatty is used. For sauces and additives in soups - from 15% to 20%. For air creams and decoration of desserts - from 30% to 38%. It is the fattest cream that is possible to beat at home with a regular mixer. Twenty percent cream without some tricks in the cream you are unlikely to turn. About these tricks and will be discussed in this article.

1

Ways to increase the fatty cream

Only very fat cream are suitable for whipping. It is from them that can turn out a lush mass with resistant peaks. There are two ways to turn the cream of 20% in more fat:

• Remove excess water from them without affecting the fatty component. When removing the water, the initial volume of cream decrease, but they will become fatigue.
• Add to not too cream extra fat. The volume will remain the same, but fat will increase.

Another way implies the use of special thickeners for cream. It does not increase the fatty cream, but only makes them thick. They become so dense that they are whipped to a steady mass.

2

How to remove excess water from cream, and then beat them?

This way is as follows:

1. Pour cream with a fat content of 20% in a metal bowl and place it for 20 minutes in the freezer. There are also a whine from the mixer.
2. Strongly cooled cream with an ice whisk to their visible thickening. If in the kitchen is very hot, then put the mixer bowl with cream in a bowl with ice.
3. The bowl together with thickened creams again put in the freezer for 20 minutes. After the time expires, get the cup from the refrigerator.
4. Spoon slightly move away from the wall of the upper thick mass. At the bottom of this dense mass you will see the separable serum.
5. Lightly tilt the bowl over any mission and holding the top thick mass with a spoon, drain the liquid serum.
6. The resulting fatty cream take the mixer to the state of stable peaks.

3

How to add additional fat to cream, and then beat them?

This method you can use if you have the opportunity to purchase real rustic butter fatness of at least 80%. It is not worth experimenting with the shop, because it has a lot of various vegetable additives.

1. Take 250 ml of juicy cream 20% and 100 g of a butter of 80%. Cream Put into the pan, and wear oil on the small grater.
2. Connect cream and oil and put them on the most minimal fire.
3. Heat the mass until the oil is completely dissolved above the cream. Make sure that the contents of the pot in any case do not boil.
4. Once the oil in hot cream is dissolved, break the mass into the bowl of the blender, at the bottom of which set the flat knives that are bundled.
5. Cream and liquid butter Mix at high speed for 2.5-3 minutes. You should have a homogeneous thick mass.
6. Pour the mass to another container, which in front of this is cool in the refrigerator. From above, cover the capacity with two layers of gauze or a canvas napkin - it is necessary to prevent the formation of condensate. Over the gauze, install a dense cover.
7. In this way, the container with the resulting fatty creams in the fridge is 8 hours in the refrigerator.
8. After eight hours, the cream thickens strongly and then you can beat them in the usual way.

4

How to beat cream with the addition of thickener in them?

The easiest way to help you make a thick and not very bold cream literally in 5 minutes.

1. Buy in the store thickener for cream any brand. Be sure to read the instructions in which it will be indicated to which the amount of cream is calculated by this package of the thickener.
2. Cream with a fat content of 20% of the volume you need. Hold some time in the refrigerator so that they become cool.
3. Pour cream into a bowl of the blender and with the help of a whisk begin to beat them. At the same time, the thickener bought in small portions. Whip cream first on small speeds, gradually moving to more powerful to obtain thick lush masses.

Some mistresses whipping even the most fat cream are obtained from them not thick homogeneous cream, but stratified into separate fractions mass. How to avoid mistakes when hacking a cream of any fatness, you will learn from this useful video.