Back tricks to whisk fresh cream in a short time
Making whipped cream takes time and effort to make from fresh cream. Adding jam or lemon juice will save you time.
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Raw materials
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Cream, jam (with pectin in the ingredients) or lemon juice |
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What to use
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Bowl, hand mixer |
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Working hours
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5minutes
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1.
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Put chilled cream and jam in a bowl |
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2.
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Whisk with a hand mixer or whisk |
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3.
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Lemon juice instead of jam |
The hurdle for making whips goes down!
Whipped cream that is indispensable for decorating panques and handmade sweets. Even if you don't make sweets, you can make it even more delicious just by adding it to the gateau chocolate or chiffon cake you bought.
The bottleneck of such whipped cream is that it takes labor and time to whip it from fresh cream. If you are accustomed to it, you can do it quickly without a hand mixer, but this time we will introduce some tricks that anyone can do quickly.
What to prepare is
fresh cream and jam . The article uses a little less than a tablespoon of strawberry jam for every 100 ml of fresh cream. It doesn't matter what kind of jam you use, but please use the one that contains "pectin" in the raw material.
Check if it contains pectin
Pre-chill the cream in the fridge and put all the ingredients in a bowl (it's faster if you put the bowl in ice water or ice pack water).
When I whipped it with a hand mixer as it was, it whipped up to about 8 minutes in just 90 seconds!
By the way, when I tried using a whisk, it took about 3 minutes. I managed to finish it before my arm reached its limit. * The time required varies depending on the equipment used and individuals, so please refer to it.
The cream has a slight jam flavor and color, and the sweetness is very modest. When using it for cake decoration, add sugar separately to adjust. By the way, if you use blueberry jam, it will be quite colored, so it is also an ant to use.
When using strawberry jam
Even if you dare to use blueberry jam
Lemon juice is OK
In addition to jam, using lemon juice has the same effect, and it is recommended because the color and flavor are almost the same. Adding about 10 ml of lemon juice to 200 ml of fresh cream will save you a lot of time.
Lemon juice also has a time-saving effect
Finished almost pure white!
It should be noted that the reason why jams foam quickly is that a component called pectin acts on the cream (the same principle as "Fruche"). In the case of lemon, it seems to be due to citric acid. Although the texture changes a little compared to whipping as usual, it is hard to fail, so if you are not accustomed to making sweets, why not give it a try?