Nowadays, more and more people are buying whipping cream for home baking, but how much do you really know about whipping cream? How to save? How to spend it? ... Regarding the many varieties of whipping cream on the market today, I am not a professional. I just learn from others and give a brief summary. Please correct me if there are any inaccuracies!

Let me talk about common sense first. : Many people ask what is refrigeration and freezing? Well, in layman's terms, refrigeration is the freshness of your refrigerator, and the temperature is usually around 5 degrees Celsius; freezing is the layer of ice, and the temperature is usually -18 degrees Celsius.

1. Some common questions about whipping cream

1. Frostbite. If you open a box of cream and prepare to whip it, and you find that it is thick and hard within two minutes, or the oil and water separate and form clumps as soon as you beat it, then you have frostbite.

2. Deterioration. The shelf life of unopened whipped cream is generally half a year, but if opened it is only one week. If you open a box of light cream wood before using it up, and if it is not stored well, it will easily deteriorate.

2. Storage of several different brands of whipped cream

(1) Nestle

Nestle is one of the most common whipped creams on the market, usually in large stores. You can buy it in supermarkets. It is also relatively easy to store whipping cream - if it has never been refrigerated, then it can be stored in a cool place. It is stated on the packaging: The storage environment is between 6-25 degrees, which is room temperature. In summer, it can be stored in a cool room. But it’s important to note that once the cream goes into the refrigerator once, it needs to stay in the refrigerator forever before use! ! If it has been put in the refrigerator and then taken out to room temperature, it cannot be stored for a long time and will easily spoil.

The temperature of Nestlé in the refrigerator cannot be lower than 4 degrees. There is a problem here: the temperature of the refrigerator at home is not very stable, and the temperature in some parts (such as against the inner wall of the refrigerator) will be very low or even below zero. In this case, the cream may still be frozen after being placed in the refrigerator...Solution The method is: wrap the cream in a towel and place it outside the refrigerator door, not in the innermost part, because the innermost back wall of the refrigerator is the refrigeration area, which is the coldest place and most susceptible to frostbite.

(2) Oldenburg whipped cream

This whipped cream has a higher fat content than Nestle, can be refrigerated for 9 months, and has a stronger milk flavor than Nestle. In other aspects, it is similar to Nestlé. I haven't used it, so I don't know if other people's recommendations are reliable, so I won't say anything random.

(3) Anchor/Friendly Whipping Cream

These two kinds of whipping cream have basically the same properties. First, it must be kept in the refrigerator, but it must be wrapped in a towel and placed near the door, because the internal temperature of the whipping cream in the cold room of the home refrigerator is usually too low (2 degrees), causing the custard to freeze.

(4) Blue Windmill/Purple Windmill

The butterfat content of Blue Windmill is 38%, which is basically higher than any whipping cream on the market. The butterfat content of Purple Windmill is 35. They do not contain stabilizers and should be kept refrigerated. To avoid frostbite, it is recommended to place them close to the refrigerator door.

(5) President

I have only used it once. It is not very stable. It is easy to soften after being used. I have not studied it carefully and I have not seen any introduction. I said it.

3. Use

It is best to refrigerate unfrozen Nestlé for 12 hours before use so that it is completely cold before use. Not to mention Anchor, Friendly, Odenbao, Blue Windmill, and Purple Windmill, which are kept refrigerated, the temperature of the cream is also very low when whipping. It is best to send it through ice cubes and water. The beating speed must be slow (that is, the slowest setting of the electric egg beater, otherwise oil and water will easily separate), and you must remember to add sugar during the beating process (because it does not contain sweetness). In addition, Nestlé whipping cream itself is not a decoration cream, and its hardness after being whipped is not enough to support cake decoration.

It takes a long time to kill Nestlé, so you need a little patience. Turn on the slow setting to soak the ice and slowly beat it. Don't rush. When it is a little thicker, add the powdered sugar and beat it.

The reason for using powdered sugar is that the ability of animal-based light cream to convert sugar is not very good. If the sugar is too coarse, it will appear. The cream has reached a sufficient hardness, but the sugar has not yet melted. If you beat it again, the oil and water will separate. So powdered sugar is most suitable. Of course, if you want to save trouble, it’s okay to use fine sugar. It’s also a different feeling to eat the grains of sugar in your mouth.

If you use the old Qihe 936A egg beater at the lowest setting, add sugar for 2 minutes, and beat for another 10 minutes until it is completely whipped (the volume is basically more than 1:2). Anjia 1L or Youhao 1KG can frame three 6-inch cakes.

The blue windmill and the purple windmill take about ten minutes. It is said that Blue Windmill can be whipped at room temperature and remains very stable. I have not tried it. It has been whipped with ice water. The frankincense of Blue Windmill is indeed very strong, and it is basically the best whipping cream I have ever tasted

4. Regarding frostbite

If your Anjia has only been beating for a minute or two It has reached the hardness of decorating. Then, it is definitely said that your custard is frostbitten. Frostbite can also be divided into mild and severe degrees. Mild frostbite is a false frostbite state. Although it hardens quickly, it can easily become soft during the mounting process. Normally whipped cream lasts longer and is significantly larger in volume.

After custard injury, no very effective method has been found yet. If you use frostbitten butter for decorating flowers, it basically won't work. Either it melts super fast, or it’s hard to compete with me. If the oil and water separate and clump, which is severe frostbite, it is recommended to add two tablespoons of whole milk powder to the oil and water separated cream, and stir twice with a manual egg beater (do not use an electric beater). At this time, the oil and water will The separation will disappear, and the cream and water will be combined again to form a thick mousse paste. ——At this time, make it into mousse or ice cream instead, don’t waste anything.

5. How to store it after opening

Generally speaking, it is recommended to use up the opened whipped cream within 7 days (or even within 3 days). But if you buy 1L at home, what should you do if you can’t use it all? In this way, put the unpacked whipping cream into fresh-keeping bags, squeeze out the air in the bag, tie the bag, place it in a container, then wrap it layer by layer with newspapers and store it in the refrigerator.

This method can preserve cream for a long time. The longest I have ever used was that it lasted nearly a month. The principle is also very simple, which is to ensure that the whipped cream is sealed, matte, and low temperature ^_^ But this is just an emergency measure. It is recommended to use it as soon as possible after opening it. After all, bacteria will breed if stored for a long time. .