Sometimes even chocolate can get boring, but you still want something sweet. In this case, cream will help out - you can make amazing desserts using it. You don't have to be a great cook to do this - they can be prepared in no time.

We have collected several delicate creamy delicacies that even those who are just starting to cook can handle.

(Total 5 photos)

Panna cotta

Ingredients:

• 150 ml cream 10% fat
• 1 packet of gelatin
• 2–3 tbsp. l. Sahara
• 1 vanilla pod
• any fresh or canned fruit or jam (optional)

Preparation:

• Pour gelatin into a bowl and pour warm boiled water to swell.
• Pour cream into a saucepan and add sugar.
• Place the mixture of cream and sugar on the stove and bring to a boil, stirring until the sugar dissolves.
• We take a vanilla pod, cut it in half and carefully remove the contents, which we place in a saucepan with our boiling mixture.
• Remove the pan from the heat and pour the soaked gelatin into it. Stir and cool.
• Now all that remains is to cool the panna cotta. Pour the dessert into glasses or bowls and put it in the refrigerator for 4 hours - there’s nothing you can do, you’ll have to be patient. During this time, you can prepare additional filling for the dessert: any berries, fruits or jam that you like. It will be delicious in any case!

Delicate creamy dessert

Ingredients for 3 servings:

• 200 ml cream 33% fat
• 1 cup fresh raspberries (can be replaced with any other berries or fruits)
• 1/3 cup sugar
• 6 cookies
• mint for decoration
• powdered sugar for decoration

Preparation:

• We break the cookies into small pieces with our hands (you won’t be able to use a blender, because it will crush the cookies into small crumbs, and we need whole pieces).
• Divide the cookies into 3 equal parts and place into 3 glasses. Cookies will take up approximately 1/6 of the total volume of the glass.
• Pour heavy cream into a deep cup, add sugar and powdered sugar. Using a mixer, beat the cream into a thick foam, this will take about 5 minutes.
• Spread a layer of whipped cream on the cookies. We put raspberries on top - be sure to be dry, otherwise they will release juice and the dessert will not turn out so beautiful.
• Place another layer of whipped cream on the raspberries and fill the glass to the top. Decorate with berries, powdered sugar and a sprig of mint.

Airy Pavlova cake

Ingredients:

• 4 egg whites
• 220 g sugar
• 2 tsp. starch
• 1 tsp. lemon juice
• 400 ml cream 33% or higher fat
• 3 tbsp. l. powdered sugar
• 500 g of any berries and fruits

Preparation:

• Mix sugar with starch.
• Place the egg whites in the mixer bowl and begin beating at high speed. Gradually, one spoon at a time, add the sugar-starch mixture.
• When all the sugar has been added, beat for a couple more minutes until the mixture becomes smooth and shiny. Add lemon juice and beat again. To check the meringue for readiness, scoop it up with a spoon and turn it over: the mass, brought to readiness, should not fall.
• Place the meringue on a parchment-lined baking sheet in the form of 9 small nests with a small depression in the center.
• Preheat the oven to 180°C. Place a baking sheet in it and immediately reduce it to 110–120 °C. Dry the meringues until dry. Remove from the oven and let cool.
• Preparing the cream. To do this, beat the cold cream with powdered sugar at high speed.
• Spread whipped cream on meringues and decorate with berries or fruits.

Lemon buttercream

Ingredients:

• 6 egg yolks
• 2 tbsp. l. grated lemon zest
• 0.5 cups sugar
• 1 glass of milk
• 3/4 cup 33% fat cream
• a pinch of salt

Preparation:

• Preheat the oven to 150°C.
• In a bowl, mix the yolks, lemon zest and 1/4 cup sugar.
• In a small saucepan, combine milk, cream, salt and remaining sugar and bring to a boil over medium heat.
• Mix the egg and milk mixtures. Pour into small heatproof bowls. Place the bowls in a deep baking dish.
• Pour hot water into the baking dish so that it reaches the middle of the bowls with the future cream. Cover the pan with foil.
• Bake for 25–30 minutes.
• Take it out, cool it to room temperature and put it in the refrigerator for 4-5 hours.

Creme brulee

Ingredients:

• 2 yolks
• 2 tbsp. l. Sahara
• 120 ml cream 33% fat
• pulp of 1 vanilla pod (can be replaced with vanilla sugar)

Preparation:

• Mix the yolks with sugar and quickly mix with a whisk, but do not beat.
• Place the cream in a saucepan, add vanilla to it and bring to a boil, but do not boil. Strain through a fine sieve.
• Mix the cream with the yolks, stir quickly and pour into refractory molds. Even an ordinary glass jar will do.
• Preheat the oven to 120°C. Place the crème brûlée molds in a deep baking dish and pour hot water into the large mold so that it reaches the middle of the small ones.
• Bake for about an hour. The finished creme brûlée will jiggle slightly in the middle.
• We take it out, cool it a little and put the dessert in the refrigerator for 3 hours.
• If you want it to be completely French, you can decorate the dessert with caramelized sugar. To do this, put 1 tsp in each mold. sugar, distribute evenly over the surface of the dessert and place in the oven under a strong grill for 1-2 minutes.

A true chef has his own special recipe for every occasion. One product can become the basis for completely different dishes, which are prepared according to their own recipe. What can you make from cream? Within the framework of this article, we consider options for using milk cream, we will find new, interesting recipes and give examples of original dishes that are prepared on the basis of this product.

What is cream?

Cream is a popular dairy product. Previously, it was obtained by separating the top layer of milk that had settled in a container. This is where the name came from. The thing is that tiny particles of fat float to the surface of the milk, which is why the top layer is so fatty. The process of separating cream from milk can take several days, which is not very convenient for industrial scale production. To extract the cream, a special technology is used, which reduces production time significantly. The process of separating liquids of different densities and properties is called separation. By centrifugation, milk is divided into two fractions, with minimal loss of fat content. It is possible to regulate the fat content of the final product.

What to cook is much fattier than milk, so they are used to make cheese, butter, sauces and soups. Cream is actively used in the confectionery industry. A variety of creams made from heavy cream turn out very tender and airy.

Cream differs in fat content. The fat percentage is measured. The stores offer the following range of cream depending on the fat content in it:

1. Low fat. maybe 15, 17, 19%.
2. Medium fat content. The maximum fat content is 35%.
3. High fat. This is a product with a fat content of 50-60%.

There is another type of cream that is actively used in the confectionery and food industries. This cream is called dry cream. They look like white powder. This mixture consists of stabilizers, flavors, emulsifiers and flavor enhancers. The cost of such a product is much lower, the fat content can reach 70%. Dry cream is used to produce porridges, soups, 3 in 1 coffee. And from this cream you can make something special.

Which cream to choose?

Most often, cream is prepared from the familiar cow's milk, but there is also cream from goat's milk. Previously, they differed only in fat content, but now in stores you can find the following types of product:

1. Normalized cream. This product is made from real cow's milk. In industrial enterprises, milk is homogenized. This process involves inhibiting the concentration of fat on the surface of milk and breaking the mass into smallest components. The fat is distributed throughout the milk mass, and then, using a separation process, is separated from the milk plasma and released from the mixture. Such cream is the best industrial option; its composition is similar to that of natural cream. However, the taste is still different.
2. Dry cream. They have nothing to do with natural milk products. The composition includes various chemical elements and plant components, which, due to their properties, imitate the taste of a natural product. Such cream is much cheaper in price, it is stored for a long time, so it is very convenient to use it in the food industry.
3. Cream in a bottle. A product similar to dry cream. The composition contains elements of plant origin and synthetic additives. The shelf life of such a product is quite long.
4. Portioned cream. This cream can be either natural or synthetic. Carefully study the product packaging.

Eating natural products is good for health. Synthetic food products, on the contrary, are not only useless, but also dangerous for the body. Therefore, preference should be given not to a cheaper product, but to a higher quality one.

Homemade cream based ice cream

To make ice cream at home from cream, you will need a fresh natural product. Using dry cream in this case is impossible. During the cooking process, they separate, for this reason it is impossible to achieve the desired consistency of the mass. Use only natural cream with a fat content of 30% or higher. To make ice cream you will need the following ingredients:

• heavy cream - 900 g.
• powdered sugar - 200 g.
• yolks from chicken eggs - 6 pcs.
• vanilla - 60 g.

The yolks must be mixed with vanilla powder and powdered sugar. To obtain a homogeneous mass, it is most convenient to use a whisk. Bring the cream to a boil, then mix with the resulting mass. You should get a homogeneous mixture. Place it on low heat and cook until it becomes thick. After this, the ice cream is poured into containers and placed in the refrigerator for freezing. You can add other ingredients such as chocolate, cocoa, pistachios, etc. Use natural food colors to color the ice cream. Homemade cream ice cream is ready. It turns out tasty and appetizing.

Cream sauce

Different sauces can radically change the taste characteristics of a dish. And cream sauce is a classic addition to many dishes popular around the world.

To obtain a delicate creamy sauce you will need the following products:

• cream - 20 ml;
• wheat flour - 1 tbsp. l.;
• butter - 1 tbsp. l.;
• salt to taste;
• ground black pepper to taste.

Fry the flour in a dry frying pan, add butter and mix the mixture. We begin to pour in the cream in a thin stream, while constantly stirring with a whisk. This is a very important moment; the sauce should be homogeneous, without lumps. Add salt and pepper, cook for 2 minutes. During this time, the sauce will thicken and take on the desired consistency. Remember that cream can be used to make more than just a classic sauce. Spices and additional ingredients can radically change the taste of a dish.

Making real sour cream

Sour cream is a fermented milk product that is prepared from cream with or without a special starter. The starter culture includes fermented milk and cream streptococci.

To prepare tasty and healthy sour cream from cream, you need to take a fresh natural product. It is better to take a non-purchased option. Buy 3 liters of village milk and leave it in the refrigerator for a day. This is necessary so that the cream separates. Remove them with a spoon and leave them to sour in a room at room temperature, then place them in the refrigerator again for a day.

Let's try to figure out how to make sour cream from cream if you don't want to wait too long. You can make sour cream using sourdough. Add 2 tablespoons of high-quality sour cream to fresh heavy cream, the temperature of which is 37-38°, and mix. Cover the container with a cloth and leave for 7-9 hours. In this case, the mass should not be mixed. Then we place the container in the refrigerator to thicken. Are you interested in the question of how to make sour cream from cream with a spoon in it? Everything is very simple. For cooking, you must use high-fat cream.

Mascarpone

What can be made from medium fat cream? Of course, delicate mascarpone cheese. It is prepared from a natural product. To produce cheese, lemon juice is used, which causes the cream to curdle due to interaction with an acidic environment.

Consider the classic recipe for Mascarpone cream. We will need:

• cream 20% fat - 500 ml;
• 1 medium lemon.

Heat the cream to a temperature of 80°, it is better to do this using a water bath. Squeeze 2 tablespoons of lemon juice and pour it into the container with the cream. Turn off the heat and leave the solution for 10 minutes. The mass will begin to curl. First, a heterogeneity will appear, reminiscent of the consistency of kefir, then a dense mass will begin to separate from the liquid.

Pour the mixture into a lavsan bag and hang it over a container into which the whey will drain. After 1 hour, you can remove the bag and use the resulting cheese in culinary recipes. If you leave some of the whey, then the mass will take on the consistency of a cream.

Homemade oil

To make butter you will need 1 liter of heavy cream. It is better to take a natural, fresh product rather than a store-bought option.

To beat the mixture you will need a mixer or whisk. Pour the cream into a glass or plastic container and begin beating the mixture at low speed. Gradually increase the mixer speed. If you see small inclusions of beige or pale yellow color, it means that the process of oil formation has begun.

The liquid that will separate from the butter portion is called buttermilk. It is rich in vitamins and microelements. Buttermilk makes very tasty and healthy baked goods. The homemade butter obtained from the cream should be placed on cheesecloth and left for 2 hours. During this time, excess liquid will drain from it. From 1 liter of cream you should get 300-350 g of ready-made homemade butter.

Cheese-garlic sauce

Some people don’t even know that cream can be used to make a delicate and flavorful cheese sauce. This sauce is ideal for pasta or other pasta dishes. To prepare we will need:

• hard cheese - 100 g;
• cream 30% - 100 ml;
• 1 clove of garlic;
• salt, pepper - to taste.

The recipe is very simple: grate the cheese on a fine grater, squeeze out the garlic. Stir the mixture, add salt and pepper to taste, then pour in the cream. The resulting mixture must be placed in a water bath to melt the cheese. Stir the sauce occasionally with a whisk. When the consistency becomes homogeneous, taste the finished product. If necessary, salt and pepper it.

Cream soup "Dubarri"

This French cuisine soup is named after Louis XV's favorite Marie Jeanne DuBarry. The recipe for this soup is very simple and original. To prepare we will need:

• cauliflower - 1 piece;
• leek - 1 piece;
• milk - 500 ml;
• cream 20% - 100 ml;
• butter - 100 g;
• salt, pepper - to taste;
• parsley;
• garlic;
• Red caviar.

We separate the cauliflower into florets and send it to simmer until cooked. Place the butter in a separate pan and set the heat to low until the butter melts but does not burn. Cut the leek into half rings, chop the garlic, and place in a pan with oil. When the onion is ready, pour the broth and milk into the pan and add the cauliflower. Salt and pepper to taste. After the inflorescences are completely cooked, pour in the cream. Remove the pan from the heat. We set aside some of the inflorescences for decoration, and grind the rest in a blender. Decorate the dish with red caviar.

Ganache is a mixture of chocolate and cream. You can use absolutely any type of chocolate: bitter black, milk or white. The less cocoa butter the chocolate contains, the more it will be needed.

Only very heavy cream is suitable for making ganache. You can add melted butter to them. To prepare a classic ganache we will need the following products:

• 2 bars of dark chocolate (180 g);
• 75 g cream 30%;
• 100 g butter.

Pour the cream into a metal pan and place it in a water bath. Divide the chocolate into small pieces and place in a container with cream. When the mixture becomes homogeneous and smooth, remove the pan from the heat and cool to 40 degrees. Add room temperature butter to the mixture and stir the mixture. Cover the saucepan with film and place in the refrigerator for 2 hours. During this time the cream will become dense and viscous.

Airy cream based cream

Everyone knows whipped cream. This delicate air mass is actively used to decorate cakes, pastries and other culinary delights.

To prepare this buttercream you will need cream and powdered sugar. They should be very fatty and fresh. The fat content must be at least 30%. You need to work with cream carefully, as there is a high probability of spoiling the product if the cooking technology is violated.

Before working with cream, you need to keep it in the refrigerator for 24 hours. We start beating at low speed first, then gradually increase the speed. When the cream begins to hold its shape, the whipping process should be stopped. Otherwise we will end up with butter. If you are not satisfied with the consistency of the cream, you can add gelatin. Cream used for decorating cakes should be denser, so it is more convenient to use.

You can use artificial cream to make cream. At the same time, at the end you will get a mass that will hold its shape well even at room temperature. Such cream whips faster and the risks of spoiling the product are minimized.

Finally

There are a huge number of recipes using cream. Remember that the result of the dish will depend not only on compliance with the cooking technology, but also on the quality of the cream used. It is better to give preference to natural cream collected from fresh cow's milk.

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Whipped cream is sometimes called Chantilly cream, attributed to the legendary François Vatel. But the first reliable mention of this dessert dates back to the 18th century. Selected chefs owned the secret, and the most skillful hands whipped this cream. Now in any home kitchen you can prepare a fantastic, lush delicacy worthy of kings.

Natural cream is a capricious product. When working with them, every little detail is important.

• For home cooking, choose cream with 33 percent fat content. A less fatty product is more difficult to whip, and 38 percent is more often used in production.
• After purchasing, the package of cream is cooled in the refrigerator for at least 4 hours to 4 - 6⁰C.

It is impossible to quickly cool the product in the freezer, as it will immediately freeze and churn into butter. For the same reason, you should not lean the packaging against the back wall of the refrigerator.

• Keep the clean, dry bowl and whisk in the refrigerator for at least 30 minutes. Before use, the container must be wiped from condensation.
• Before starting work, you need to knead the cream package a little with your hands or shake it so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than on the bottom, although a film of fat has not yet formed on it.
• You can whip the cream with a hand whisk. Work begins with slow circular movements from the center of the bowl, and then gradually increase the intensity and amplitude of the movements. It is better to keep the dishes at an angle - this will allow the cream to circulate additionally.
• Beat the product in portions of about 200 ml in one bowl. With a larger volume it is more difficult to get a stable result.
• If there is a noticeable whisk mark left on the cream, it means it has been whipped “to soft peaks.” In this form they are already used in some recipes. After a minute of active work, the marks on the surface stop spreading, and strong, sharp peaks rise behind the rim. There is no need to beat longer.
• You can check the readiness of the cream by turning the container over. The result is ideal if nothing leaks.

If necessary, natural whipped cream can be stored in an airtight container in the refrigerator for no more than 10 - 12 hours.

Whipped cream made from 20% cream

Drinking cream with less than 30% fat content is difficult to whip, since it is the fat that stabilizes the cream. To beat a product containing only 20 percent fat, you will have to lower the temperature of the product, tools and environment as much as possible.

1. If it is possible to regulate the temperature in the refrigerator, you need to lower it to 1ºC.
2. Cool the cream, utensils and whisk to this temperature.
3. Prepare ice and fill a wide container with it. You can pour some ice water into it.
4. Place the container with the cream in ice and beat the cream slowly at first, and after 2 minutes increase the speed.
5. Place the thickening mixture in the refrigerator again for 10 - 15 minutes.
6. After this, continue beating until done.

Simple recipe with a mixer

Even at home, cream is rarely whipped by hand. Most often they use some kind of kitchen appliance. You can choose a mixer or any machine with a whisk attachment. Optimal power 350 – 400 W.

You won't be able to whip cream with a blender with a blade attachment.

1. Cream and utensils are cooled according to all rules.
2. They start working at low speed so as not to detect the cream, that is, so as not to provoke its separation into butter and whey. For the same reason, it is better to avoid powerful food processors.
3. The process takes from 3 to 7 minutes.
4. If the cream is clotted and a layer of butter has formed in it, you can add a few tablespoons of cold liquid cream and whisk gently again.

With powdered sugar

Most recipes call for sweet whipping cream. Granulated sugar grains do not have time to dissolve during the preparation of the cream, so powdered sugar is used for it.

For 500 ml cream:

• 100 – 150 g of powdered sugar;
• 5 g vanillin.

If desired, you can add 40 ml of rum or liqueur.

1. Whip the cream to soft peaks.
2. Sprinkle them with powdered sugar through a sieve and mix with a whisk.
3. Repeat until you run out of powder.
4. Add flavorings and whip the cream into a strong foam.

Cooking with gelatin at home

For cakes, whipped cream can be stabilized with gelatin. The decorations on the cake will hold firmly and will not “float” from the heat during tea drinking, even if you use low-fat drinking cream. To prevent the cream from having an unpleasant aftertaste from gelatin, you can add liqueur, rum, vanilla, berry syrup, and cocoa to it.

For 150 ml of cream you will need:

• 6 g gelatin;
• 40 g powdered sugar;
• 40 ml water.

Flavoring additives and food coloring are added as desired.

1. Gelatin is soaked for half an hour according to the instructions on the package. After this, excess water must be drained. On the contrary, the water should not be drained from instant gelatin.
2. Place the container on the fire and pour a third of the cream into the gelatin.
3. Heat until the gelling composition is completely dissolved, without allowing the liquid to boil.
4. Cool the mixture to room temperature.
5. Cool the remaining cream and beat until soft peaks form.
6. Add powdered sugar and all necessary additives.
7. Beat the cream until tender, to strong peaks.
8. Until the gelatin “sets”, pour it into the cream in a thin stream, without stopping whipping.
9. Immediately apply the composition to the cake and smooth it with a spatula or pour it into molds and refrigerate.

To pipe such cream from a pastry bag, you need to keep it in the refrigerator for 4 - 5 hours.

From dry cream

Properly diluted dry cream is whipped into a strong, dense cream, and its taste is not inferior to natural ones.

• 250 ml milk;
• 100 g dry cream.

Any additives are possible, as is the case with natural cream.

The special powder for churning is already slightly sweetened; you need to dilute it with milk according to the instructions on the package. Powdered sugar is added to regular dry cream only when the mixture begins to thicken.

1. Cool the milk to 3 – 5ºС.
2. Mix with powder using a mixer at low speed.
3. Beat the mixture at high speed for three minutes.
4. Use it immediately or put it in the refrigerator.

Whipped cream for coffee

I want to make my morning dessert quickly and easily. Coffee with whipped cream is ideal. The cream is churned in 3–5 minutes and the coffee is prepared in another 7 minutes. You can save some time by whipping natural 33 - 35% cream the day before. They will “live up” perfectly until the early portion of coffee.

It is not recommended to put cream stabilized with gelatin or egg white on a hot drink. Whipped 20% drinking cream will also melt during serving. Therefore, the best ingredients are chosen for the hot treat.

An easy recipe for making whipped cream with Viennese coffee:

• a shot of espresso;
• 20 g dark chocolate;
• 50 – 80 ml chilled cream;
• 50 g powdered sugar;
• 5 g vanilla;
• sugar in coffee as desired.

Coffee can be prepared any way you like, in a Turkish coffee pot or a coffee machine. It is important that it is hot.

1. Beat the cream at low speed until soft peaks form.
2. Add powdered sugar and vanilla. Beat the cream until ready.
3. Grate the chocolate or melt it in a water bath and stir it into the coffee.
4. Spoon the cream onto the hot drink or pipe it from a pastry bag in a circular motion.
5. Sprinkle with grated chocolate.

Now there are no secrets left for you in making whipped cream. Feel free to make them in your kitchen and delight your family with delicious desserts.