There should be a difference in the time to deliver cream in summer and winter, right?

In the process of whipping whipped cream, hand feeling and eyesight are very important. Beat with electric egg beater, so that the air and the grease in the whipped cream are fully mixed, and the liquid whipped cream will become a relatively stable solid. But if it is excessive, there will be oil-water separation, just like bean curd residue. If you wipe the cake with whipped cream, the surface will no longer be smooth.

(1) Whip the whipped cream at low speed and add powdered sugar while whipping.

(2) When the light cream thickens and has some texture, it is in a six-distribution state, which is suitable for making ice cream, tiramisu and mousse cakes.

(3) When the tip can be lifted, the cream is scraped carefully, which is basically successful and suitable for topping and decoration of cakes. If you continue to send it, you will be beaten excessively and tofu residue will appear.

4 done! Unlike the delivery of protein, protein is easy to defoam, and the cream after delivery is relatively stable, but it must be used up at one time. If left for too long, oil-water separation will occur.

How to deliver whipped cream correctly

Preparatory work:

Refrigerate the whipped cream for more than 5 hours.

When the weather is hot, it is necessary to prepare the ice-water mixture, refrigerate the egg beating basin and the egg beating head in advance, and turn on the air conditioner.

It is suggested that the whipped cream should be controlled between 200 ~ 250ml each time.

The recommended proportion of sugar is whipped cream: sugar = 10: 1. (that is, 20g sugar is recommended for 200ml whipped cream).

The whole journey takes about 3-5 minutes.

Tip: If you need to beat the light cream within 100g, you can put it in a straight cup with a small diameter ratio and stir it with one of the two eggbeaters, so that you can beat it effectively.

In addition, attention should be paid to avoid the friction between the eggbeater and the eggbeater barrel during the beating process, so as to avoid the heat generated by the friction, which will lead to the excessive local temperature of the whipped cream and the separation of oil and water.

Method of sending whipped cream stably in summer

Add rubber powder

Gelatine powder can make whipped cream hard enough, which is more suitable for making thick cake fillings or decorating flowers.

Adding more gelatin will make the whipped cream more stable, but it will also lead to changes in the taste of whipped cream, which will partially lose the light and fluffy taste of whipped cream and make it thicker in mousse.