How to whip cream 20 percent fat?

Cream is a popular dairy product. It is obtained from fresh whole milk by separating fat.

Today, cream is an integral component of the food basket of almost every person in our country.They are sold in any outlet. This dairy product is added to coffee, great desserts are made from it. But in order to prepare a truly delicious treat, this cream often needs to be whipped.

To learn how to whip a 20 percent cream and how to use it, read more in our article.

It should be noted that the process of whipping cream with a fat content of 20 percent to the peaks is a rather simple process. But in order to achieve the desired result, it is necessary to strictly follow the instructions and consistently perform the required actions.

• In order to properly and accurately whip the cream into a thick foam, you will need some ice. It can be prepared by yourself at home, using molds specially designed for this purpose.
• The cream must also be cooled, as well as the container in which you will whip them. To do this, put the bowl for beating and dairy product in the refrigerator for several hours.

• After the water in the tins has frozen and turned into ice, and the cream and dishes for beating have cooled, proceed to the immediate process.
• We take out the frozen ice cubes from the molds and put them in a deep bowl. Then pour the dairy product from the factory packaging in the prepared whipping dishes and put this container in a container with ice. Important! This procedure should be carried out as quickly as possible so that nothing gets warm. If you use warm items and warm milk product, then it will not work out the correct whipping procedure.
• For whipping, you can use a fork, a whisk, a mixer or a blender. Obviously, with the use of modern kitchen units, this procedure will take place several times faster, but in the absence of special devices, you can resort to a more traditional method.

• Cream should be whipped until thickened, and this may take some time. To prepare the cream should take the cream with fat content of 20 percent. But if you are a supporter of low-calorie food or watch your body shape, then lower-fat cream will do.
• You can check the readiness by turning the bowl over - the product should not fall out of the container. If you do not want to risk and apply such an extreme method, you can determine the readiness otherwise - peaks will appear on the surface of the cream.

Important! Keep in mind that cream of different fat content and different manufacturers may be whipped differently. First, it may take a different amount of time, and secondly, the cream of some manufacturers (especially for cheap brands) may not be whipped at all.

It should also be noted that additional ingredients can be added to the whipped cream. For example, vanilla sugar is often added to make simple desserts. If you want to make a cake, you can add a little gelatin to the milk product (at the rate of 2 teaspoons per 1 liter of cream). Moreover, gelatin should be pre-soaked in cool water, then boil, strain, cool, and only then add. This can be done directly during the whipping process.

If, after cooking, add a little cocoa or chocolate (grated or melted) to the cream, you will get a rich chocolate cream. They can decorate cakes, cupcakes, or even add to ice cream. Quite a popular combination is the "duet" of chocolate and banana.

The finished product can decorate any desserts, and for greater convenience, you should use a pastry syringe.In addition, whipped cream can be decorated with fruit or finished purchased products.

Thus, in just a few minutes with the simplest tools you can get a delicious, stand-alone dessert or additional decoration for a pre-prepared delicacy. Follow the instructions - and you get a great thick cream.

Useful tips from the chef about whipping cream, see below.