Animal cream is really delicate and sensitive to temperature, so is there any way to make whipped cream more durable and stable? The answer is yes, our baking studio has to make many birthday cakes every day, and it also involves the problem of delivery at high temperature. Let me share with you some methods that we use for ourselves to make whipped cream more stable, and you can choose the one that suits you.
Regarding the skills of whipped cream, let's take a look at some small details of the usual whipped cream. These small details can also make the whipped cream more stable to some extent.
1, whipping temperature of whipped cream
First of all, it is necessary to ensure that the core temperature of whipped cream drops to 4-6 degrees when it is sent away. It is best to refrigerate whipped cream in the refrigerator for at least 12 hours before sending it away. Most whipped cream needs to be stored in cold storage. Pay attention to whether the temperature in the refrigerator is appropriate, and don't freeze it. Several kinds of whipped cream stored at room temperature can be put in the refrigerator the day before delivery.
2. The egg beater and the egg beater are cooled down.
My habit is to put the egg beater and the egg beater together in the freezer to cool down quickly ten minutes before sending, which is beneficial to delay the friction heating of the egg beater during sending.
3. If the ambient temperature is high, it is best to spend it in an air-conditioned room.
This is also to try to keep the whipped cream at a relatively low ambient temperature, so that it will not become too hot to melt or even be sent away during the sending process.
4. When sending, use a large basin filled with ice water to send the whipped cream away from the ice water.
The whipped cream is more delicate and relatively more stable and difficult to melt.
5, when decorating, if the hand temperature is high, you can wear gloves to operate.
As you can see, in fact, these basic methods are all aimed at keeping whipped cream at a relatively low temperature, and the lower the temperature, the more it can keep its shape. Basically, whether it is summer or winter, even if the outdoor temperature is very low, I will use this method to send away the whipped cream. But if the temperature in summer is too high and these methods are very limited, then I will selectively use the following methods to make it more stable.
Formulas and practices for stabilizing whipped cream There are actually many ways to stabilize whipped cream, which can be summarized as follows:
To increase the oil content, such as adding chocolate and butter to increase gum, and using gelatin and xanthan gum to reduce water, such as adding cream cheese and mascarpone, I would like to tell you in detail a few commonly used methods. These methods are relatively simple to do, and the cost will be lower, and the stability effect is good.
I. Gagilidin
Ingredients: 250g whipped cream, 2-2.5g gelatin tablets, 20g sugar.
Practice:
1. First, heat 30g of whipped cream to about 60 degrees, add the softened gelatin tablets and stir until the gelatin completely melts.
2. Add fine sugar to the remaining whipped cream, and distribute it to June and July according to the distribution method mentioned before.
3. The whipped cream obtained in the first step is cooled to about 20 degrees, added into whipped cream, and whipped to the required state.
Ps: The taste of whipped cream made in this way still changes to some extent, and it feels a little gelatinous. The more gelatin is added, the greater the change in taste. But it has the advantages of simple manufacture, low cost and good effect.
Second, add chocolate
Ingredients: whipped cream 250g, chocolate 50g.
Practice:
1, chocolate is melted in water, 30g of whipped cream is heated, and the two are mixed evenly to make dried Nash.
2. Send the remaining whipped cream to 6 or 7 for distribution, and then add the dry Nash cooled to about 23 degrees. Continue to send to the required state.
Ps: Personally, I think the taste of light cream in this way is better. White chocolate can keep the color of light cream itself, while dark chocolate can be used to make brown cream.
Third, making cream stabilized sauce
Ingredients: white chocolate 20g, butter 20g, whipped cream A20g, malt syrup 10g, xanthan gum 2g, gelatin tablets 2g, whipped cream B 140g.
Practice:
1, butter and white chocolate melt in water, and the water temperature should not exceed 60 degrees.
2. Pour in whipped cream A and stir well. Pour malt syrup and gelatin tablets soaked in advance in turn, and stir well.
3, add xanthan gum, in order not to agglomerate, it must be quickly and evenly stirred.
4. Finally, add room-temperature whipped cream B, beat it evenly with an egg beater, and refrigerate it for more than 6 hours to become a stable sauce.
5. How to use stable sauce: When whipping whipped cream, mix whipped cream with stable sauce = 100: 10 (or 15), and whip whipped cream normally with sugar.
Ps: The whipped cream made by this method is the most stable and silky among several kinds, but it is a little more difficult to make, and less common xanthan gum needs to be added. It tastes a bit like ice cream. Stable sauce can be made more at a time, and it can be kept in the refrigerator for about a week.
There are many ways to make whipped cream more stable, but all of them are based on the premise of changing the taste of whipped cream more or less. If the temperature is not too high, you can pay more attention to the small details of whipped cream when you whip it, which will help improve its stability without adding anything else. If the temperature is too high, you have to use additional materials to maintain the shape of whipped cream, such as adding gum, adding grease and so on. Everyone can choose according to their own needs.