With strawberries, ice cream or on a waffle the use of whipped cream is important.Whipped cream enhances gourmet desserts. How to succeed every time?Because nothing beats a homemade Whipped cream, here are the tips to make it easy.  Also if you are looking for readymade whipped cream then you can order online and find cream whipper bulbs delivered to your door nangsdelivery.com.au. Adding that with the dispenser will serve you the purpose.

The right ingredients

  • 200 grams of whole liquid cream with a minimum of 32% fat
  • 40 grams of icing sugar
  • 1 teaspoon of vanilla extract

The material 

To make your Whipped cream a success, the container is important: opt for a well-rounded stainless steel bowl which will facilitate the gesture when whipping the cream. To beat it well, your whisk must be adapted to the amount of cream. For 4 people, a standard 20cm whisk is fine.For a better grip, put the cream and the container in the refrigerator for at least an hour. This step is important because, by whipping the cream, it will heat up. If the container is not cold, you may miss the recipe.   

The right gesture: a good boost

Two options for whipping your cream:

With a whisk:  Whip from the bottom up, as if you were going to get the cream from the bottom of the bottom of the hen. No need to go fast or whip hard, it’s the regularity of the gesture that does everything. The important thing is to incorporate air with each movement, that’s what will make the cream rise.Pour in the sugar when the cream is almost set, it will “tighten” it. Add the vanilla extract to the last lashes. 

Allow 8 minutes of effort to achieve a silky and firm cream, no more at the risk of it turning to butter: “When ready, the cream forms a bird’s beak on your whisk” , notes the chef. Your cream has then doubled in size. You can also check its texture by turning the container upside down as for egg whites but at your own risk.

With an electric whisk: The result will be just as successful, the important thing is to bring in air. Don’t beat too hard. If you have a Kitchenaid type robot, put speed 4 or 5, that’s enough.

 The salty recipe

Whipped cream is ideal for savory dishes. With smoked salmon, the chef suggests that you follow the same recipe, replacing the sugar and vanilla with dill, 4 pinches of salt and lemon juice “The lemon will tighten the cream more quickly, so add – at the last moment “. Allow 6 minutes for this salty version.

Keep the Whipped Cream

The greediest will not have to ask this question. But if you have a little cream left, know that it is convolved very little time, at best a few hours in the refrigerator because it will change texture quickly.