I’m not sure whether you mean making the cream yourself or buying it and whipping it yourself, so I listed them all. You can make cream and then whip it. The fluffy and soft cream we usually eat is the result of whipping. So the key is how to whip it, and cream can be purchased. Of course you can also make your own

Homemade cream:

Materials: One kilogram of cooking oil

Two kilograms of milk powder/fresh milk

Method :

Stir together

Make cream paste:

Put the eggs and sugar into the pot and stir, add the milk, and add the eggs while heating Stir with a whisk, and when it boils, put the butter and butter into a whisk to beat, then add rum to make the duplicate cream.

/read_art_sub.php?b=food&a=341751&NoCache=1The writing here is quite comprehensive

The problem of whipped cream:

I will briefly summarize it. If you have any shortcomings based on your own experience, please ask other sisters to add to it.

1) Divide the purchased frozen cream into several portions and freeze them separately in plastic wrap. This way, every time you use it, just take out a small piece and melt it.

(Super Ugly Melon’s Note: I think that for an 8-inch cake, 1/4 of the cream is enough. I used 1/3 today, which was too much, and there is still some left.)

2) Place the required frozen cream (covered with plastic wrap) in the refrigerator and defrost. By the way, put a clean, oil-free and water-free large basin and the head of the egg beater into the refrigerator.

3) After the frozen cream has melted in the refrigerator until there is no ice, it can be taken out and ready to be whipped.

4) Before beating, prepare a basin of ice water. It is better to use ice water to whip the cream.

5) Use an electric mixer to beat at medium speed for about 10 minutes. The cream will gradually become thicker and harder, and it can be easily pulled out into sharp corners without falling over. It is almost ready.

(Super Ugly Melon Note: Because this cream already contains sugar, there is no need to add additional sugar to whip it. If you buy light cream, then you need to add sugar in batches as appropriate.)

Whisting method (vegetable cream, fresh cream, egg whites, cream and whole eggs) ZT fresh cream whipping method

1. Pour the half-frozen fresh cream into the mixing tank , the optimal fresh cream temperature is between 0℃~5℃. [The best time to whip fresh cream is when it is half-frozen and can be easily poured out of the jar. The emulsion also contains crushed ice and is in a flowing state, which is the best time to whip it. 〕

2. Use a mesh mixer to whip quickly. If the fresh cream contains crushed ice, you can first whip it at medium speed until the ice is completely gone and then switch to fast whipping.

3. When the fresh cream is whipped, it will gradually turn from a thin state to a thick state and the volume will gradually expand.

4. Continue stirring until it is almost completed. It can be seen that the whipped cream has obvious plastic patterns, and you can stop whipping at this time.

5. The whipped cream, called "foamed cream", should be shiny and have good elasticity and plasticity.

6. The whipped cream can be put into another container or stored in the refrigerator together with the mixing tank for later use. Its best use condition is to use it within 40 minutes after the completion of whipping, so it is better to whip it in small amounts and multiple times.

7. If you find that the fresh cream is too thin and soft after whipping, you can immediately whip it again until it has plasticity. Or if it has been stored in the refrigerator for too long and lacks plasticity, you can also whip it again or add it again. You can whip the new fresh cream together.

8. Over-whipped fresh cream will shrink in volume and become rough, with large, branched particles and no elasticity and luster. At this time, you can add new fresh cream and whip it again to get the desired consistency. state of plasticity.

9. If the whipped cream is not used out of date or is used in excess, it can be stored in the freezer. You can add new whipped cream next time without affecting the state and quality.

There are two ways to make long-lasting and stable foamy fresh cream:

1. Add gelatine:

For each cup of fresh cream, add a teaspoon ( 5ml) of gelatine and two tablespoons (30ml) of hot water.

First stir the gelatine and hot water until dissolved, then cool it down and set aside. It must remain in a liquid state. When the fresh cream is soft and stiff, slowly add gelatine and beat until complete.

2. How to add cornstarch:

To each cup of fresh cream, add two tablespoons (30ml) of powdered sugar and one spoonful (15ml) of cornstarch.

First mix the powdered sugar and corn flour evenly. Heat 1/4 cup of fresh cream, add corn sugar powder and stir until dissolved, then cool to room temperature and set aside.

Beat the remaining 3/4 of the fresh cream, slowly add corn sugar powder and water and beat until complete.

Other common knowledge about fresh cream:

1. 1 cup of fresh cream = 2 cups of foamed fresh cream (that is, whipped fresh cream)

2. An eight-inch or nine-inch cake requires one cup of foamy whipped cream as the top frosting. For a double-layered eight-inch or nine-inch cake, you need to use a cup of foamed whipped cream as the middle layer, and then add a cup of foamed whipped cream as the surface frosting. A total of 3 cups of foamed whipped cream is needed.

3. Similarly, a three-layer layer cake requires 4 cups of foamy whipped cream.

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Vegetable cream (light cream) :

Storage: Notes:

Unopened cream can be stored at -18℃ for one year, that is, it can be stored at 2℃-7℃ for two weeks.

Unwhipped cream cannot be thawed or frozen repeatedly during storage. Otherwise, the quality of the cream will be affected.

The whipped cream can be stored in a refrigerator at 2℃-7℃ for three days.

Whisting: Notes:

Put the unwhipped cream in a refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely defrosted.

The temperature of the cream before whipping should not be higher than 10℃. If it is lower than 7℃, it will affect the stability and whipping volume of the cream.

After gently shaking the cream, pour it into the mixing tank. The temperature of this liquid cream should be 7℃-10℃, and the capacity should be 10%-25% of the mixing tank (whip the product until it reaches the size of the mixing ball) maximum diameter).

If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.

Use medium or high speed to beat (160-260 rpm is enough) until the gloss disappears and soft peaks appear.

The volume of unwhipped cream placed in the mixing tank cannot be less than 10% of the tank volume, nor higher than 25% of the tank volume, otherwise the quality of the product will be affected.

If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.

Usage: Notes:

The whipped cream can be used immediately. The whipped cream should be stored covered in the refrigerator before use.

Whipped cream has a wide range of uses, not just limited to cream cake decorations.

Cream can be used for cake layers, top layers and decorations.

Cream can also be used to make frozen cream fruit cups and fruit salads.

Storage of finished products: Notes:

The decorated cream cake must be placed in the refrigerator.

Should not be left at room temperature.

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Beating the egg whites

Tips:

Choose egg whites from fresh eggs that are free from water, egg yolks and oil. In winter, put warm water around 40 degrees under the egg beating basin. Add a few drops of white vinegar before beating. When adding sugar, Add 1ml of cornstarch, preferably 20g of sugar for each egg white, which is easy to whip.

In summer, the temperature of egg whites should be kept at about 23 degrees. If the temperature is too high, put it in the refrigerator for a few minutes before beating.

To make a successful and delicious cake, in addition to the correct proportion of ingredients, beating egg whites is one of the most important keys. For beginners, usually as long as they can beat beautiful egg whites, this is also It means success is not far away. The following are the three keys to beating egg whites:

Whisk/Whipper

Stir to beat or mix the ingredients. The most commonly used ones are melon-shaped (straight). type), spiral type and electric egg beater. The melon-shaped egg beater is the most versatile. It can beat eggs, mix ingredients, and whip cream, fresh cream, etc. The more steel rings, the easier it is to whip; the spiral-shaped egg beater is suitable for beating eggs and fresh cream; electric egg beaters It saves the most time and effort.

1. Add granulated sugar

First of all, the egg whites should be placed in a clean, oil-free and water-free round-bottomed container, and whipped in the same direction with a whisk until large foam appears. , you can add the sugar to the egg whites in batches. Adding the sugar at this time can help the egg whites to bubble into the air and increase the volume of the egg white foam.

2. Wet foaming

Keep beating the egg whites, and more and more fine foam will form until the whole becomes a snow-white foam like fresh cream. At this time, lift the egg beater After starting, the egg white foam will still drip down from the egg beater. This stage is called "wet foaming" and is suitable for making angel food cake.

3. Dry foaming (or hard foaming)

Wet foaming and then continue whipping until the egg white foam will not drip when the egg beater is lifted, which is " "Dry foaming", or "hard foaming", the protein paste at this stage is suitable for making chiffon cakes or decorative egg whites on lemon pie.

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Throwing whole eggs

Whole eggs contain the oil component of egg yolk, which will hinder the beating of egg whites. However, in addition to oil, egg yolks also contain emulsifiers such as lecithin and cholesterol. When the ratio of egg yolk to egg white is 1:2, the emulsification effect of egg yolk increases. , and can easily form a thick, milky foam with the egg whites and encapsulated air, so fine foam can still be produced, which is one of the main methods of sponge cake.

1. Mix well and heat

Because the egg yolk contains oil, the speed of beating whole eggs is not as fast as that of egg whites. If you need to warm the egg liquid slightly before beating, 38~43℃ can reduce the consistency of egg yolk and accelerate the foaming of eggs. At this time, mix the fine sugar and whole eggs and mix well, then place it on the stove to heat. During heating, you must stir with a whisk constantly to prevent uneven heating of the materials.

2. The foam is fine and fine

Begin to beat with a whisk continuously until the egg liquid begins to turn white, the foam begins to change from thick to fine, and the volume of the egg liquid also increases. Pick up the foam with a whisk, the foam will still trickle down.

3. Beating is complete

After beating at a slow speed for a while, the color of the foam will turn white and milky yellow, and the foam will also reach a uniform, delicate, smooth and stable state. Beat the eggs Pick up the dough with a frying pan or a rubber spatula. If the foam becomes thicker and flows down slowly, it means the beating is complete. You can prepare to add sifted flour and other ingredients and mix well to form a batter.

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Cream whipping

The melting point of butter is about 30°C. Depending on the different needs during production, there are two different processing methods: softening the butter or completely melting the butter. For example, for batter-type cakes, the cream must be whipped and mixed with air to soften the texture and expand the volume of the cake. When making fillings, most of the cream must be melted and then added to the ingredients and mixed well.

1. Cream rewarming:

After the cream is refrigerated or frozen, the texture will become hard. The way to soften the ice is to take it out and place it at room temperature until it softens. As for the need How long it takes is not necessarily determined. It depends on whether the cream was previously refrigerated or frozen, the portion size, and the temperature at the time. The cream only needs to be softened to the point where it can be easily dented by pressing with your fingers.

2. Mix thoroughly with sugar:

Use a whisk to beat the cream until the volume is swollen and the color turns white as shown in the picture, then add the powdered sugar and salt to the cream and continue Mix well with a whisk until the powdered sugar is completely melted and the batter has a smooth texture.

3. The beating is completed:

The completed batter should be smooth and fine, light yellow in color, and the cream batter will not drip when you lift it with a whisk. , even if it is finished, this batter is most suitable for making heavy cream cakes. Add different spices and fillings to make different flavors of Pengsong cakes.

Operation of non-dairy cream

1. Thawing of non-dairy cream

For winter use, take it out of the freezer (-18℃) three days in advance and put it in the Refrigerator (2℃-7℃) to defrost. For use in summer, take it out of the freezer one day in advance and place it in the refrigerator to defrost. In addition, there are some different thawing methods, such as soaking in tap water, defrosting naturally indoors, soaking in warm water, etc. Different thawing methods have different whipping volume and stability. For example, if you put it in the refrigerator to defrost it to 2°C, the starting volume will be 4.3-4.5 times. If you put it in the refrigerator overnight, it will not change much. The thawing time is about 24 hours. Defrost it indoors at 2°C and whip it. The starting volume will be 4.1-4.3 times. After it is placed in the refrigerator overnight, it will foam a little. After stirring, it can be decorated. This thawing method takes about three hours. Soak in tap water and defrost to 2°C for whipping. The starting volume will be 3.8-4.1 times. After leaving it in the refrigerator overnight, there will be some bubbles. After stirring, you can barely decorate. This thawing method only takes 30 minutes. From this point of view Different thawing methods have different starting volume and stability. That is, the shorter the thawing time, the worse the starting volume and stability.

2. The whipping temperature of non-dairy cream

The whipping temperature of butter has a great relationship with room temperature. If the room temperature is between 0℃-18℃, the whipping temperature of cream is between The best temperature is between 4℃-8℃. If the room temperature is between 18°C ??and 30°C, the whipping temperature of the cream is between -4°C and 2°C, which means there are slightly ice particles. If it is not completely defrosted, it must be whipped. Beat it at the above two temperatures. The temperature of non-dairy cream is generally between 13℃-16℃. The whipping temperature of non-dairy cream will directly affect the starting volume, stability and taste of the cream. If the paste temperature is too high during whipping, at room temperature between 18℃ and 30℃, and the paste temperature is between 2℃ and 6℃, the starting volume will be 0.3 less than that between -4℃ and 2℃. About times. If you put the cream in the refrigerator until tomorrow, it will foam and become soft, which means it will be less stable. If the whipping temperature of the non-dairy cream is raised to 6℃-10℃ or above, the starting volume will be even lower, only 3.8 times or less. It will become more foamy after being placed in the refrigerator overnight, and it will become tough after stirring, which is not good. The taste is also not good for decoration and other preparations. It has a chewy texture and is not easy to melt in the mouth. On the other hand, if the slurry temperature of the non-dairy cream is very low (the slurry temperature is lowered to below -40C at a high temperature of 00C-180C). The amount of whipped cream will be higher, more than 4.3 times, but the stability will be very poor, the cream will be very fluffy and have no support. The mounted flowers will have their petals stuck together, and the extruded animals will collapse downwards, becoming fat and short animals. Moreover, it feels like a gust of wind in the mouth, like eating air, with no texture. In short, the temperature of the whipped pulp is inversely proportional to the room temperature. The higher the room temperature, the lower the pulp temperature; the lower the room temperature, the higher the pulp temperature, but there are limits.

3. Whipping speed of non-dairy cream

If the cream is whipped at room temperature between 0℃-18℃, because the cream slurry temperature will be between -4℃-2℃ If there is some ice residue that has not been defrosted, the required speed is to first stir the ice residue inside at a slow speed, and then to a fast speed (if it is a machine with infinitely variable speeds such as Chubao, Kenwood, etc.), that is, if it is a ten-speed machine, use the sixth speed. If it is a seven-speed machine, use the sixth speed. Use the fourth gear to beat the mixture until it is suitable for use (that is, when the softness and hardness are moderate), then turn on the slow speed and stir for about half a minute. If you have a large machine with only three gears, first turn on the first gear to stir and dissolve the ice slag, then turn on the fast speed (that is, the third gear), and then turn on the slow speed (the first gear) to stir for about half a minute. Why do we need to whip cream at three speeds? The reason is that if you whip it quickly when there are ice particles, the constant friction between the ice particles and the defrosted cream will interrupt the structure of the cream. The whipped cream is not very stable and tends to foam and become soft.

The reason why it is so fast in use is that the liquid will continue to expand when it enters the air. The oil film will wrap the expanding bubbles, and there will be a layer of liquid on the outside. It is most suitable to send the incoming air to a certain degree of expansion. If the whipping speed is too fast and too much air enters, the liquid bubbles will expand beyond the range and burst. The cream will easily become thick and foamy, making it unsuitable for decoration and other uses. Finally, slow stirring is to remove the air between the liquid bubble film and the film, making the cream smoother, more delicate, and more stable. In short, the whipping speed of non-dairy cream should be determined according to your own machine. Because some machines have been used for a long time, the speed of eight gears is not as fast as the fourth gear of good machines. It also has a lot to do with whether the mixing balls of some machines have broken steel wires.

4. Storage of non-dairy cream after whipping

Under normal circumstances, the temperature at which non-dairy cream is whipped is between 13°C and 16°C. If the room temperature is 30°C , the cream will rise to 30℃ in less than half an hour at room temperature, so the cream will foam. Therefore, the whipped cream must be covered and stored in a refrigerator (2℃-7℃), and the temperature of 13℃-16℃ should be lowered to between 2℃-7℃. This kind of cream doesn't change much after a day or night. If the bakery has a large amount of cakes, it will need to continuously whip the cream, beat it in advance and store it in the refrigerator. When taking it out for use, pour another bucket and put it in the refrigerator, so that the non-dairy cream can be used longer in the decorating room. Why do we need to put a lid on the refrigerator? Because there are two types of refrigerated cabinets: one is direct-cooled, ducted, and frozen. Covering it with plastic wrap will prevent water from dripping in. The other is the air-cooled type. Covering it with protective paper will prevent the cream on the surface from drying out. If some cake shops are small in scale and only have one or two birthday cakes every day, then beat the non-dairy cream and store it in the refrigerator. When making cakes, use a small pot to put some in a small pot to make the cake. When it is not enough, Take a little more out of the freezer. In this way, making one cake will not affect the stability of a large basin of cream.

/read_art_sub.php?b=food&a=341751&NoCache=1 Dad’s birthday cake, let’s take a look at the method of whipping cream (illustrated process)

Fatty’s cake knowledge

Whip your own cream

To put it simply, you need the following materials and tools:

Materials: sugar (I use powdered sugar), raw egg whites, a box of heavy cream (Buy it in the store, put it with milk, it is a refrigerated product)

Tools: Electric mixer (essential)

Steps: Mix egg whites and heavy cream, pay attention, because it is heavy Cream whips better under low temperature conditions, so it is recommended that after mixing heavy cream and egg whites, immerse the bottom of the container in ice water (prepare ice water in advance), and use an electric mixer to whip at high speed. You can add a small amount of sugar before whipping, and add sugar little by little during the whipping process. You can feel the sweetness yourself and decide which one is right for you. It should be noted that the whipped cream will become harder and harder until it can be turned upside down without sagging. Spread it on the cake and it’s ready to eat!

Note: The remaining whipped cream can be refrigerated and used next time.

That’s all I can think of for now, feel free to add more!

The easier way is to buy ready-made whipped cream in the store, as shown in the picture, but I can’t guarantee that you will like the sweetness.

If you buy food color (practical pigment), you can add it to make the color you like. The "straw hat" cake in the picture is the shape and color of my own design. The photo did not use flash, so the color is darker. With it, you can make the cake you like as you like~~:)

1. Generally speaking, use a 6-inch mold for 3 eggs, and a 9-inch mold for 5 eggs; if If the 6-inch mm feels too small, try using a slightly larger one next time. :)

2. The one on the left should be used for whipping hair, while the one on the right feels like it is for stirring. The functions and effects of the two are very different. The purpose of beating egg whites is to bring air into the egg whites at high speed to achieve a whipping effect. The latter is just stirring and cannot be beaten.

(Detailed explanation below)

3. If the egg taste is strong, add vanilla extract in the steps of mixing egg yolk and flour mixture when making cake. 1-2 small drops are enough to ensure Your cake bakes up with a lovely vanilla flavor. :)

One of the taboos in whipped cream is the presence of water and oil. Absolutely no moisture should be added.