It can be made into cream, and it can also be whipped into cream. Next up, making cream and whipping cream.

Whipped cream is arguably one of the foods that makes more appearances in baking. It's used to coat cakes and make cakes, and we're going to look at how to make cream and whipped cream today.

Checking the ingredients one, you want to make sure that the cream has a fat content of at least 30% preferably 35% or more. If it doesn't have enough fat then it won't whip any way. Shake the cream well before using it for whipping.

Two, keep the temperature low to put the cream. Put it in the refrigerator, take it out a second before whipping, if it is done in the summer then pay more attention, try to keep the temperature of the room is not too high, the temperature of the cream before whipping, do not be higher than 13 ℃, otherwise the cream will become sticky, can not be whipped into the state we want.

So how to keep the cream cold? Usually you can use the ice cubes method, pour ice cubes in a large container, not too much, and start whipping in it, being careful not to let the water flow into the cream.

If you're using a chef's machine, you don't need to use a spacer if you have a higher-powered whisk that makes full contact with the cream. Take the cream out of the fridge and pour it into a container and it's ready to whip.

Third, in addition to low temperatures another factor in whipping cream is fast. Either by hand or with an electric whisk. Be sure to stir your boyfriend quickly for air to get in fully and for the cream not to warm back up too much at room temperature.

Fourth, if the amount of sugar and flavoring is small it's okay, if it's more, don't mix it with the cream at first, beat the cream to a slight texture and then pour in the sugar vanilla extract or alcohol flavoring.

Fifth, whipped cream is divided into wet and dry. Wet cream is not liquid, there are obvious lines lift the whisk when the cream can pull out a long angle, but not very fixed. Wet whipped cream is suitable for making cheesecake and so on. Continue whipping for a while to form dry foam. This time the whisk cream will be fixed to show a sharp corner, dry used for framing, cream whipped to dry foam and then continue to whip, there will be a transition state like tofu crumbs. Further whipping will appear to separate and you will see a pile of butter and liquid.

Sixth, whipped cream is best when used or eaten immediately after it's done. In the refrigerator fresh room for two to three days can be, its will be whipped cream spread on the cake, be sure to ensure that the cake is completely cooled down otherwise the cream will melt in the heat.