Cream 33% - why are they used, how to make whipped cream?

All about cream: Types of cream, how to beat, what to cook.

Content

Prepare desserts, ice cream, baking at home? You can’t do without oily cream. In this article we will tell you how and for what fat cream is used 20% and 33%, how to beat, as well as the simplest recipes with whipped cream.

Types and purpose of cream

It is almost impossible to regulate the fat content of home cream. Each time, the hostesses get the fat content of cream from 30% to 45%. But stores are sold in three categories of fat content. Types and purpose of cream:

9%, 10%, 15% - for coffee, tea and as filling in baked vegetables and meat;
20% cream - for baking, as a fill in baked vegetables and meat, for soups, sauces and gravy;
33-35%-fat cream are mainly used for the preparation of ice cream, creams and desserts, as well as for mousses and panna-kotta.

Always familiarize yourself with the composition and fat content of cream

Cream 33%: for what are used and how?

Fat 33-35% of the cream are used in a wide spectrum of cooking. We give only the most popular options for the use of cream:

Panna-Kotta-literally “boiled cream” is prepared exclusively from cream of high fat content;
As an additional ingredient for baking cakes for cakes and desserts;
Frequent ingredient for the preparation of cakes;
As a filling for eclairs;
Whipped cream with the addition of other ingredients as a layer between cake cakes;
Whipped cream as a decor of cakes and cakes;
Whipped cream as part of the dessert in glasses.

How to make whipped cream?

Want to learn how to cook whipped cream as in a company confectionery store? Everything is simple, but requires compliance with the performance of steps:

Cream with fat content of 33% and fatter;
Fresh cream, the fresh, the better. In cream with a long shelf life, special ingredients are added to the extensions, because of them they may not be whipped, or whipped weakly;
Put the cream in the refrigerator for several hours, it is best to store them as deep as possible in the refrigerator, where the temperature is lower;
Cool a bowl or a bowl for whipping in the refrigerator, you can also cool or freeze corrugations (but so that frostbite does not form on them);
Pour the cream into a beat for whipping and immediately start whipping at an average speed;
Beat the waves from the corolla until the cream;
Gradually add sugar powder, while without stopping and without changing the speed of the mixer;
Beat until peaks or clear waves (which do not blur) from the corolla appear;
Some confectioners recommend completing a manually whipping, but most nevertheless finish with a mixer as soon as they see a sufficient consistency;
Readiness can be checked simply - the cream hold the shape and do not spread.

Ready -made natural whipped cream is applied to the cakes, or decorated with dessert, and stored in the refrigerator. From the heat of the cream can flow.

Comparison of whipped cream of different fat content

How to beat the cream 20%?

So, to begin with, it is impossible to beat 20% cream into dense dense peaks without additional ingredients. There are several ways to achieve the desired. How to beat the cream 20%:

Thickener for cream. With it there will be no peaks as with 33%, but for a stratum of the cake is suitable;
By adding butter. This method is slightly lower in more detail.

So, how to combine butter with 20% cream and beat into thick peaks:

We melt 60 g of butter of 82% fat to a liquid, warm state;
Add 20% of cream to a container of 120 g, and mix with an immersed blender, slightly whipping until a homogeneous mass is obtained;
Put in the refrigerator for 2 hours;
Beat with cold corolla until dense peaks are formed.

From this we summarize: beat 20% of the cream, but you can dilute with butter and get thick fatty cream that can be beaten after easily.

How much to beat the cream 33%?

33% cream is beaten for about 4-7 minutes, depending on freshness, the degree of cooling and other factors. To sharp peaks about 7-8 minutes.

Cream 33% and sugar powder: Cream proportions

To obtain a tasty, sweet, but not sugary cream in half whipped cream, 33% is added sugar powder in a ratio of 5 tbsp. tablespoons of sifted sugar powder for 500 g of fat cream.

How to make ice cream from cream 33%?

We offer a simple and quick way to make delicious homemade creamy cream from several ingredients, using cream beats.

How to make ice cream from cream 33%:

Chilled cream 33% of the fat content in an amount of 300 g beat up until they begin to thicken and will remain a trace of the corolla;
Add 50 g of sugar and 8 g of vanilla sugar gradually continuing to whisk;
As soon as the peaks begin to form-transfer the mass to molds or a ship, if desired, add syrups or berries and send to the freezer for 3-4 hours.

How to prepare a chantil cream with 33%cream?

The exquisite sophisticated taste of Chantilla cream struck a lot of gourmets. But how to cook such a delicate and at the same time delicious cream? There is a nuance in the ingredients, but they can be purchased at any confectioner store.

How to cook a chantil cream with cream 33%:

Pour 60 g of cream into the metal container 33%, 4 g of trimoline and 4 g of glucose;
Mix and put on fire before boiling;
In the meantime, we break 100 g of milk chocolate into small pieces and send to a blender;
Pour boiling cream and wait a few minutes until everything melts into a homogeneous mass;
Beat for a minute;
Add 150 g of cold cream;
Once again, for a minute, punch with a blender and clean the refrigerator for 12 hours under the film;
Beat for 5-7 minutes to sharp dense peaks and with the help of a confectionery bag we plant on cakes and tartlets.

33% cream is not whipped - what to do?

High -quality, fresh, chilled cream is easily beaten. If this does not happen, evaluate whether there are one of the possible errors and eliminate:

33% cream are not beaten if:

High temperature in the kitchen;
Warm whisk, bowl;
Insufficiently chilled cream;
Not fresh cream;
Cream with fat content of less than 33%;
Add sugar powder and other ingredients not gradually in small portions (if you pour everything at once, the cream will settle, and will not beat);
In store cream, some unscrupulous manufacturers add vegetable fats to increase fat content, as a result - it is impossible to beat them.

How to beat cream: tips, recommendations, reviews

Olga: I am cooking confectionery products at home to order. Experience for more than 5 years. If you can’t beat the cream with fat content of more than 33% and higher, go to the store after another manufacturer. Home cream is very moody, I don’t know why, but I stopped working with them after they ruined me no order.

Yana: I study on the confectioner. One of the favorite summer desserts is berries with whipped cream. You can play forever on this. With a biscuit and without, with jelly and puddings, in glasses and cremas, as well as on tartlets. I recommend choosing fresh and greasy cream, but so that they do not swim at the most crucial moment - do not forget about the thickener.

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