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How to whip cream without a whisk - Is it good to whip cream in a mixer?
Cream is one of the most important ingredients for cakes and ice cream, and is usually whipped from milk or egg whites. Whipping cream with a whisk is the most useful and hassle-free, and the quality of the whipped cream is also very good. However, a whisk is not a tool that will be used often, so how to whip cream without a whisk? Is the mixer good to use?

No whisk how to whip cream

1, mineral water bottle. Cut the bottom of the mineral water bottle, reduced to about a centimeter wide fringe, and then come to beat the egg whites, it is indeed less laborious than using chopsticks. But it probably takes about forty minutes to beat the cream, overall it's okay.

2, funnel. Egg whites poured into the Wanzou, and then the side of the funnel from the clockwise direction to stir, so that there will be bubbles when stirring. At first, the range of action is a little larger, when the foam is more delicate, it is a small clockwise stirring.

3, electric toothbrush. Front cut mineral water bottle, common fork can be tied to the electric toothbrush.

Mixer whipped cream good

Mixer can not be used instead of a whisk, the effect is certainly not as good as a specialized whisk.

The whisk can whip egg whites and cream because the process of whipping is wrapped in air, while the mixer is to mix the different ingredients well. If you use a mixer to beat egg whites, the speed and frequency is not high, so the quality of the whipped cream is not as good as that from a specialized whisk.

Whether to beat the egg whites is not a little bit of yolk

You must ensure that there is not a little bit of yolk in the egg whites, even just a little bit will affect the final beating out of the frosting. The success of whipping the egg whites directly affects the finished cake.

In addition to ensure that the beating basin without water and oil, you can use more than a few pots one by one separation, separation of good egg whites will be placed in the refrigerator after the cold. Sugar should be gradually in the egg whites whipped to larger bubbles, more small bubbles, whipped to lift the whisk egg can stand up when added, add the amount can be gradually increased. Whipped egg whites should be used to make cakes in a hurry, you can add a few drops of lemon juice or white vinegar in the egg whites can replace the baking powder.