Whipped cream: sweet tooth for a note

All lovers of confectionery know that the more natural the cream, the more delicious the cake. And what can be more natural than whipped cream? Especially if they are made by themselves, well, or their mixer. You can, of course, buy whipped cream in a bottle, but in them, as they say, "natural and does not smell."

First, the choice of cream should be approached carefully. Read the composition. It should be only cream. No stabilizers, flavors, vegetable fats and letters E should not be. Even if the cream is made according to GOST, look for the inscription "Made with application ...". If this inscription is not - this is what you need.

Secondly, be sure to pay attention to fat content. Whipped cream will be obtained only if it is not less than 33%. Otherwise, no matter how hard you try, there will be only a light fatty film on the surface. It happens that the packaging is directly indicated: "For whipping."

Third, look at the expiration date. At natural cream it should not exceed 4 days. The exception is sterilized, suitable from one to six months. But for whipping, it is best to choose pasteurized, they are closest to rustic, so the cream of them will be more tender and tastier.

It happens that the expiration date has not come out, but the product is spoiled. Pour the cream into a transparent container. The color should be opaque, creamy. Uniformity: there may be a small number of denser and yellowish lumps on top. Stir the cream, if the fat has dissolved, everything is in order. Taste: pleasant, slightly sweet. The slightest bitterness is the reason for immediate disposal of the purchase.

For the cream you will need powdered sugar. The number will have to be determined by who to make sweeter, who does not. On the average it is recommended to add about 30 grams per 250 milliliters. Buy ready powder or make it yourself, chopping sugar in a blender or coffee grinder.

Remember, cream "Whipped cream" is made only from a well-chilled product! And cold tools. Just put the nozzles on the mixer or the corona into the freezer for a few minutes. It is also advisable to keep the container on ice in the process.

First take only the cream, and set the power control to the slowest speed. When they turn into a thick cream, add the powdered sugar. And then use the highest. The main thing is not to overdo it and not get butter instead of cream.

During cooking, you can add chocolate, coffee, zest, crushed nuts, vanilla sugar instead of plain or just vanillin, mashed fruits. In a word, the options are limited only by your imagination and readiness for experiments. But this should not be liquid in consistency, otherwise it will not break.

Culinary uses for such a yummy variety. Baking (like cream or impregnation), fruit desserts and salads, ice cream, jelly. They are perfect for a children's festive menu, because they are completely natural. Even if the child is allergic to lactose, you can find cream with the content of milk powder. Not so natural, but safe.

By the way, whipped cream, like cream in general, is also healthy. Special milk fatty acids have an anti-cancer effect. A lecithin, contained in them in a fairly large amount, is fighting the harmful effects of cholesterol.