Although you can buy it ready in a spray, nothing will replace the taste and home consistency, yourself. However, its preparation can be difficult to even experienced chefs. Fortunately, a friend of the confectioner told me a trick. To avoid a culinary slip -up, use lemon.
What to do to make the whipped cream stiff? Use the citrus
First of all, only 30% fat, preferably 36%, is suitable for whipping. The cream should be well chilled – it’s best to keep it in the fridge for at least 24 hours before getting to work. Add only powdered sugar to it, because the crystal requires longer mixing. To make sure that it comes out stiff, add a few drops of Z juice while whipping. It will not only improve the taste, but above all, will accelerate the thickening of dairy products.
Why doesn’t the cream want to beat? Avoid these mistakes
The cream may not be stiff for several reasons. Make sure the bowl is clean and dry – even a small amount of fat or water can affect the final effect. It is also important to avoid whipping too quickly at the beginning. Start mixing slowly and then gradually increase the speed. Another mistake is to add too much sugar at the start, which can make it hard and harder to whip. It is also important not to overdo it with time. By mixing too long, it can be resistant.
How to save whipped cream? Simple tricks that will help in case of problems
If the cream begins to stratify, you can add a few drops of lemon juice or. If you focus on the second option, you should prepare and cool it in advance, and then add it at the end of whipping. This will help in obtaining the right consistency and make it not flowing. You can also add sour cream 18%. Mix 2 tablespoons, with the weighted mass and mix briefly. This should restore its fluffiness and smoothness.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
