But in the hot summer, it is not so easy to use whipped cream to shape desserts.
I was once troubled, so I racked my brains and tried all kinds of methods and materials to finally solve this problem.
Today, I will sum up these coup and share them with you in need, hoping to help you.
Small coup to stabilize whipped cream
Coup 1: Add about 30% dark/white chocolate to whipped cream. Chocolate is a solid substance, and its addition can not only improve the stability of whipped cream, but also add silky feeling to whipped cream.
Usage: Take 100g whipped cream as an example. 1. Heat 100g light cream to a slight boiling point. 2. Pour into 30g black/white chocolate twice and mix well. After the first addition, stir until the chocolate is completely melted, and then add the next one. After cooling, put it in the refrigerator for one night to completely mix the water and oil before use. The whipped cream with chocolate is very easy to send, and it is normally sent to a firm state when used. The proportion of chocolate can be adjusted as needed, and the more chocolate, the better the stability.
Dark chocolate cream being sent away
Coup 2: Add about 30% mascarpone cheese or cream cheese to light cream to make cream cheese cream. Cheese is sticky and waxy, which can greatly improve the stability of cream and increase the taste. The two products have the same effect. The taste of Mascapone is slightly sour and light, and the cream cheese milk is slightly sour and heavy. Choose according to your personal preference. Cream cheese cream is very delicious, and the classic red velvet cake is coated with cream cheese.
Usage: Take 100g whipped cream as an example. 1. Beat 30g mascarpone cheese or cream cheese in water until smooth and free of particles. 2. 100g whipped cream, add 13g powdered sugar and beat until 7-8. Distribute and beat the smooth cheese evenly (just mix evenly with a scraper). The proportion of cheese can be adjusted as needed.
Coup 3 Add about 25% butter to the whipped cream. Butter cream with butter is actually butter cream, which is firm and stable enough. It is hard at low temperature, similar to buttercream.
Usage: Take 100g whipped cream as an example. 1. Add 10g powdered sugar to 25g softened butter and beat until the color turns white and the volume expands. 2. Pour the warm whipped cream (body temperature is enough) into the whipped butter for 4 times, and beat and mix evenly, and then add the next time after each time. The proportion of butter can be adjusted as needed, but pay attention to how easy it is to get bored.
Whipped butter and cream
Coup 4 Add about 25% thick sauce to light cream. Thick sauces refer to some thick sauces that are always in our home every day, such as peanut butter and hazelnut sauce. These sauces commonly used in our life can also improve the stability of cream.
Usage: Take 100g whipped cream as an example. 1. Add 10g powdered sugar to 100g whipped cream (depending on the sweetness of the sauce) and beat until 7-8 for distribution. 2. Mix well with 25g thick sauce (mix well with scraper). The proportion of thick sauce can be adjusted as needed.
The picture shows butter mixed with peanut butter.
Coup 5: Add starch milk slurry to light cream. Starch milk slurry is a thick slurry similar to thickening based on light cream. The ratio of whipped cream as base to whipped cream is 1:3.
Usage: Take 90g whipped cream as an example. Ingredients for milk slurry: 7g of sugar powder, 2g of corn starch and 30g of whipped cream. 1. Sift the powdered sugar and corn starch. 2. Pour the powdered sugar, corn starch and 30g whipped cream into a small pot and stir to dissolve. 3. Bring it to a boil with low heat, and keep stirring until it is concentrated (similar to cooking). Turn off the heat and cool for later use. 4. Beat 90g whipped cream with 5g powdered sugar until 6-7, and distribute. Add the cooled starch milk slurry and beat until firm.
Add gelatine powder to the six whipped cream. Gelatine is a natural colloid extracted from animal bones, which is mainly used as a coagulant. It is widely used in baking and is an essential raw material for making Mu Si cakes and tiramisu.
Usage: Take 250g whipped cream as an example. Materials for the gelatin solution: gelatin powder 2-3g, water 10- 15g. 1. Pour the gelatine powder and water into a small bowl and stir evenly, then heat the small bowl in water, stirring continuously until the gelatine powder is completely dissolved. 2. Take out the small bowl and cool it to room temperature (it takes a long time, about 7- 10 minutes). 3. Add 25g powdered sugar to the light cream and beat until 6-7. Slowly add the cooled gelatin solution and beat until firm. It is not recommended to increase the proportion of gelatin, which will affect the taste of cream.
Home baking pursues health and delicacy. The above six tips rely on adding healthy natural substances to achieve the desired effect, and at the same time, they can add a different flavor to plain cream, which is healthy and delicious.