Cake cream with 20% cream
0
6168
Kitchen
World
Calorie content
482.1 kcal
Portions
3 port.
Cooking time
15 minutes.
Proteins *
3.7 gr.
Fats *
35.4 g
Carbohydrates*
79.5 g
Typically, whipping cream is used with a fat content of at least 30%. However, sometimes such a product is difficult to find. We offer a method of whipping cream with a fat content of 20%, which are always available and, moreover, are cheaper. The essence of the process is to increase the existing fat content by removing some of the whey from the cream, and then whip the resulting mass until a thick foam. The most important point in this is cooling. Free up space in the freezer, take out the mixer, and get started!
Ingredients
Cooking process
Before starting the preparation of the cream, we place the bowl in which we will be whipping, as well as the whisk of the mixer, in the freezer for at least twenty minutes, so that the objects have time to cool well. We also send a pack of cream to the freezer for half an hour to completely cool them.
Then we take out a cold bowl, pour ice cream into it. We take out the whisk, insert it into the mixer and start whisking immediately. It is important to start whipping as quickly as possible, before the cream and dishes have time to warm up. We work as a mixer at a high speed. Beat until thick foam is obtained.
After the specified time has elapsed, we take the bowl of foam out of the freezer, move the whipped part aside and see the liquid - the separated whey. Drain it carefully, holding the foam with a spoon. Next, add the icing sugar. We do not recommend using sugar, as it will take more time and whipping to dissolve the sugar crystals, which can disturb the consistency of the delicate mass.
Bon Appetit!