Whipping Cream. Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy, or by the expansion of dissolved gas, forming a colloid. It is often sweetened and sometimes flavored with vanilla. If you're still buying your whipped cream from the grocery store in a little plastic tub, this recipe is going to be a game changer for you.
Pada artikel kali ini, kita akan membuat Whipping Cream dengan 7 langkah. Langsung saja disimak cara mengolahnya.
A common use is for making a whipped topping for cakes, pies and other desserts.
It is also used as an ingredient in recipes for desserts, soups, sauces and beverages.
To make whipped toppings, heavy cream is whipped, using a whisk.
Kamu bisa mengolah Whipping Cream menggunakan 5 bahan ini dan hanya dengan 7 cara simpel untuk memasaknya. Mari disimak
Bahan-bahan untuk memasak Whipping Cream
- Ambil 15 gram SP, tim.
- Siapkan 27 gram (1 saset) susu bubuk Dancow.
- Tambahkan 40 gram (1 saset) susu kental manis.
- Siapkan 40 gram gula pasir butir halus.
- Tambahkan 60 gram es batu, hancurkan.
Whipping cream is special in that it can go from puddle of milk to a bowl of billowy, sweet-tasting clouds in a matter of minutes. It's the cream's milkfat content that makes this possible. As you whisk the milk, the fat molecules start to join together and form pockets of air, gradually making a stable. Both will whip into whipped cream, but the "heavy" ones will hold their shape better and longer, making them the better option for this whipped cream.
Cara mengolah Whipping Cream
- SP di tim, lalu saya masukkan freezer sambil menyiapkan semua bahan lain dan mixer nya.
- Selesai menyiapkan bahan, baru saya kerok SP nya yang sudah padat.
- Masukkan semua bahan. Usahakan ES BATU terakhir agar tidak cair seperti saya, dan timbang dulu ya agar tidak ke enceran seperti saya.
- Mixer kecepatan rendah sampai rata dahulu.
- Baru naikkan mixer ke kecepatan paling tinggi, sampai kental kira-kira 5 menit. (Hmm ini buat lagi di hari lain, teksturnya sempurna & kental banget).
- Ini hasil nya yang keenceran, buatan pertama.
- Pindah ke wadah tertutup, simpan di kulkas bawah (ini hasil pembuatan pertama, yang kedua langsung saya pakai, jadi tidak sempat foto).
It's the fat globules that trap whisked air, creating the characteristic foam and texture of whipped cream. Whipped cream is arguably the world's best dessert topper. It makes rich desserts feel light, fruit desserts feel rich, and hot cocoa feel extra special. I have a soft spot in my heart for whipped cream because I used it to convince my very young children that I had magical powers. Whipped cream is heavy cream that has been beaten until it is light and fluffy.
