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:

1. 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;
2. 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;
3. 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;
4. 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;
5. Continue the process for another 5-6 minutes until stable peaks are obtained. Do not exceed the specified time, otherwise oil will form;
6. 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:

1. 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;
2. 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;
3. 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;
4. 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

1. Place 5 large spoons of this product in a glass, into which we then pour water;
2. Mix everything thoroughly;
3. Add a glass of milk to the mass with an amount of 150 ml, and mix all the ingredients until smooth;
4. 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:

1. 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;
2. We whip using one of the methods indicated above, and we will begin to form our delicacy;
3. Place the banana slices on the bottom of a beautiful glass form and cover it with butter cream;
4. Next, make a row of kiwis, add the creamy mixture again;
5. 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:

1. 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;
2. Remove the container from the stove and let the contents cool;
3. 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;
4. 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:

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

Video: 3 options for whipped cream

Natural products are tasty, healthy and very inexpensive. Many, for example, at home prefer to make butter, bake bread, and grow vegetables and herbs on the balcony. But how to make cream without leaving home? This is possible, but you still have to leave the house for an hour - to the grocery store.

What is required to make cream

So, you should buy the following in the store: milk and butter. You can also run to the pharmacy for gauze and paper napkins. They will also come in handy when making homemade cream, which can be made to any fat content and consistency.

Now the most interesting thing is the process of creating a natural product or how to make cream from milk. The main condition is that all products are fresh and of good quality. Well, and, preferably, follow all cooking instructions, as per the regulations!

To start, take a medium-sized saucepan. All the milk is carefully poured into it and butter, previously cut into small pieces, is added. Now the saucepan with all the contents is placed on low heat and heated. Don’t forget to constantly stir the entire composition of the future cream! It is not necessary to bring the mass to a boil, the main thing is that it just melts well. A homogeneous warm mixture is poured into a blender prepared in advance, and we begin to beat it for 5-9 minutes.

The rest is done very simply: the mixture is poured into another, preferably glass container, covered with gauze or a paper napkin and cooled. Then all this is put in the refrigerator for 6-8 hours, or even for the whole day. It doesn't hurt to add a little thickener to the cream, but this is before you beat it a little.

Sour cream - quick and healthy

Now we understand how to make homemade cream. From this ready-made delicious product you can then prepare whatever your stomach desires - cake with cream, ice cream and any dessert.

Cream at home can be made from sour cream. They will turn out fattier and thicker. To do this you need to: pour fresh milk into a glass jar and let it brew. Over time, the cream will rise to the top and you will be able to see a delicate “cap” on top of the jar. By the way, the fattier the milk used for production, the thicker the “cap” of cream will be. We carefully remove this kind of “headdress” with a spoon and transfer it to another clean container. Now we have learned how to make cream from sour cream.

How great it is that you can prepare the most delicious and healthy foods yourself. All you need is desire, imagination and a good appetite. Given all this, you don’t even need to have culinary skills. Bon appetit to all cream lovers!

Cream is an indispensable ingredient in numerous dishes, from sauces to cakes. Of course, you can buy this product in a store, but it’s much healthier and tastier to make it yourself.

Cooking process

At home, cream is prepared either manually or using a separator. In the first case, the product is prepared from milk, which has to settle for about twenty-four hours. During this time, the cream will rise, and all that remains is to carefully collect it with a regular tablespoon. It would be good to buy whole milk, and ideally cow's milk. The resulting cream is poured into a sterilized container and stored in the refrigerator, since low temperatures are necessary for the freshness of the product. This recipe allows you to use cream with a fat content of twenty-five percent.

In the second case, whole cow's milk is first heated and filtered just in case. The separator is installed strictly vertically on a designated mount on the edge of the surface, and liquid heated to thirty-five degrees is poured into the bowl. The store-bought product should also be strained first. By turning the separator handle at slow and then high speed, you can quickly get cream. The required dairy product will be poured into one container, and skim milk into the second. By the way, this method also produces delicious cream from goat’s milk.

They highlight the preparation of heavy cream, which is the basis of numerous desserts. In this case, about 200 milliliters of milk is poured into a saucepan and a briquette of butter is placed, after which the container is placed on low heat. Heat treatment should continue until the substance becomes homogeneous. Next, the hot liquid is whipped with a blender for about ten minutes until a homogeneous substance is obtained, then cooled in a separate container and put in the refrigerator overnight.

Immediately before using the cream, you will have to whip it one more time. but only when chilled. The fat content of such cream can be changed by varying the amount of butter used.

By the way, it is believed that cream can also be made from homemade sour cream. In this case, milk is poured into a glass jar and infused for a long time. The cream will rise and form a soft layer. By the way, its thickness will depend on the fat content of the milk used. The finished cream is scooped and transferred to a clean glass container.

Benefits and harms

Cream is recommended for use by people with certain diseases of the digestive system, for example, gastritis and poisoning. In addition, they are also useful for patients with stomach and duodenal ulcers. The amino acid contained has a beneficial effect on the general condition of the body and nervous system. In addition, by adding them to tea or coffee, you can reduce the likelihood of unpleasant plaque on your teeth. It is strictly not recommended to use cream for children under two years of age.

In addition, some harm will be caused to people with cardiovascular disorders, excess weight and liver pathologies.

Cooking at home

From the comfort of your own kitchen, you can even prepare the whipped cream needed for numerous desserts. The ingredients you will need are a glass of heavy homemade cream with a fat content above thirty-three percent, a teaspoon of vanilla sugar and forty grams of granulated sugar. The cream is cooled without using a refrigerator, then all the ingredients are combined in one bowl. The substance needs to be whipped, gradually increasing the speed of the tool used until the consistency becomes thick. Ready-made whipped cream can be stored in the refrigerator for no more than twelve hours.

There is also a recipe for creating whipped cream from milk. To prepare, you will need half a cup of milk, one-fourth cup of chilled drinking water, a teaspoon of gelatin, a teaspoon of vanilla sugar, and one-fourth cup of powdered sugar. While the gelatin dissolves in cold water, the milk is slowly heated over low heat. Then both ingredients are mixed and whipped until a homogeneous substance is obtained. Without stopping the mixer, add vanilla and sugar.

By the way, it would be good to first keep the utensils and attachments you are using in the refrigerator for about ten minutes. The cream itself must be cooled, otherwise it will separate into whey and butter. To prevent the temperature of the containers from rising during the working process, they are also kept in ice-cold liquid. Finally, everything is put into the refrigerator for a couple of hours, but during this time the cream will have to be stirred every ten minutes.

Upon completion, the product is removed from the refrigerator and whipped at maximum speed.

If desired, the finished cream is supplemented with coloring or additional flavor: cocoa powder, chocolate, lemon or liqueur.

Recipes

A meat or fish dish, as well as pasta, will be successfully complemented with Dorblu creamy sauce. To prepare it you will need 100 grams of cheese of the same name, 200 milliliters of homemade cream, Provençal herbs and salt. First, the cheese is cut into small pieces, placed in a saucepan and placed on low heat. Half the cream is poured in there. Cook the ingredients until the substance is homogeneous. The remaining cream is added gradually, and the sauce must be stirred periodically. Dorblu will be ready when the hard cheese has completely dissolved. Upon completion, spices are added to the substance.

Another interesting solution would be to use homemade cream to make sweets. In addition to a glass of liquid, you will need raisins, a third of a glass of powdered milk, a package of vanillin, 150 grams of granulated sugar, 150 grams of butter, and 200 milliliters of sour cream. The butter is heated over low heat with sugar, after which cream and sour cream are added to the same pan.

After stirring and bringing to a boil, you have to cook the substance for about fifteen minutes. After the specified time, powdered milk is introduced, and the mass is kept on the stove until it reaches the required thickness.

At this time, the washed raisins are left in hot water for thirty minutes. Next, the liquid is drained, and the raisins are added to the substance standing on the stove. A tray or a fairly deep form is covered with cling film, after which the creamy mass is laid out there. Everything is put into the refrigerator for three hours, and then cut into fragments of the required shape and size.

A simple and quick dish is fettuccine with shrimp in a creamy sauce. The grocery list includes 400 grams of pasta, 450 grams of shrimp, 10 grams of butter, 50 grams of hard cheese and two glasses of homemade cream. In addition, paprika, fresh parsley or dill, 5 milliliters of vegetable oil, one onion, salt and pepper, a clove of garlic and, if desired, 100 milliliters of dry white wine will be useful. While the shrimp are defrosting and peeling, the pasta is boiled until cooked. Then the seafood is fried along with spices in vegetable oil until golden brown.

Next, the shrimp are placed in a separate plate, and the onion and finely chopped garlic are fried in the same frying pan for a couple of minutes. If wine is used, then it is poured into the vegetables, and the ingredients are kept over high heat for three minutes. Next, cream is poured in and the sauce simmers for a couple of minutes. Finally, grated cheese and spices are added here. Everything is mixed and combined with shrimp and fettuccine. After keeping the whole dish on the fire for about a minute, it can be served with fresh herbs.

Speaking about the use of cream, one cannot fail to mention mushroom soup. Its ingredients include 200 grams of wild mushrooms, 1.2 liters of broth, 200 grams of potatoes, 100 milliliters of cream, crackers, fresh herbs, vegetable oil, one onion, one carrot and a couple of cloves of garlic. The vegetables are peeled and cut in the usual way, then placed in a frying pan with heated oil and sautéed until softened. Mushrooms are fried in a separate frying pan until cooked. One potato is grated, and the rest are cut into small cubes. Boil it in vegetable or chicken broth until tender.

After this, roasted vegetables and mushrooms are added there. Everything is salted and brought to a boil, upon reaching which cream is poured into the pan and the fire is turned off. This soup is served with croutons and fresh herbs.

Cream often becomes a key ingredient in cream for a cake or other dessert. For example, to prepare one of them you will need 30 grams of cocoa powder, two glasses of twenty percent cream, a teaspoon of gelatin and a third of a glass of powdered sugar. First, a third of the cream is mixed with gelatin. When the substance swells, it will need to be placed in a water bath until the gelatin is completely dissolved. Cocoa powder is dissolved in the second third of the cream, and the liquid base will first have to be heated. The last third is whipped with powdered sugar. As soon as the foam appears, it can be combined with cocoa cream and then with gelatin.

Coffee creamer can be made the day before and simply added to your coffee in the morning. To prepare you will need five grams of powder, 50 milliliters of cream, chocolate chips or orange zest. The first two ingredients are whipped until foamy, then spread over the coffee and sprinkled with flavorings.

The secrets of making cream of any fat content are described in the video below.

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 for use.
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 whisking.
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.

If a recipe calls for cream and you don't have it, forget about this problem and use the Homemade Cream recipe! The cream turns out just like store-bought cream, and I’m sure many of you will need this recipe. The recipe is very simple, and the result is very pleasing. And also the fat content of cream can be adjusted from 10% to 50%. Try it! Good luck!

You will need:
- 400 ml milk (2.5-3.5%)
- butter (quantity depends on desired fat content,
- 380-400 grams for 35% cream) Place the butter in the freezer.

Yield - 500 ml

Preparation:

1. So, here is milk and butter. Place the butter in the freezer.

2. Grate the butter into the milk.

3. Place on the lowest heat so that the milk is barely warmed up and the butter is completely melted.

4. From the stove and straight into the blender. At first, butter and milk exist separately from each other.

5. Beat for 3 minutes at high speed. Now the milk and butter are one.

6. Pour into a saucepan - this is the resulting mass. And in the refrigerator. I do it at night.

7. We get this in the morning.

8. We put them in a mixer and beat them as usual.

9. The mass gradually becomes denser.

10. Add powdered sugar, and everything becomes completely “cool”!

Grate the butter into the milk. Boil the mixture in a water bath until the oil is completely dissolved. Under no circumstances should the milk boil, just warm well.

When the butter has dissolved, transfer the mixture to a blender (with blades!) and turn on for 3 minutes. At this stage, the milk and butter should seem to merge together.
- Pour into another container and cover with a lid. Place in the refrigerator for 8 hours.

That's it, the cream is ready, now you can whip it.

Now the cream can be whipped with sugar or used according to the recipe. I did this using a mixer, very easy and simple. The main thing is to stop in time, otherwise you may end up with oil again.

Why might it not work? Secrets:

At the first stage, when milk and butter are whipped in a blender after heating, they need to merge into one whole.
- If the milk and butter are separated. To prevent the butter from flaking, cool the cream at room temperature, covering it with a thin cloth, and when placing it in the refrigerator, place the lid on the cloth. To prevent condensation from forming. I am writing in “camping conditions”, maybe someone has already written this.
- If the next day you add a little butter to the settled milk, the whipping cream will be even better.
- If you take out milk, and the liquid is thick on top and thin at the bottom, don’t be upset, not everything is lost, you should whip the cream a little more until you get the desired thickness.
- You need to use a blender with knives, since when whipping there is no additional air access, the lid is closed, but a submersible one has such air access.

I hope everything works out for you! Bon appetit!