Cream for Cake
Baking and Desserts • European
Description
The cream should have a fat content of at least 33–35% (otherwise, it won't whip). You can substitute powdered sugar with regular sugar, but you will need to grind it in a blender; otherwise, it won't dissolve in cold cream. The mixing bowl should be spacious, as the volume increases several times.
Ingredients
- Heavy cream 15 fl oz
- Powdered Sugar 5 oz
- Vanilla salt 0 oz
Step-by-Step Guide
Step 1
Before starting, chill the cream and the bowl to 3–40°F; otherwise, it will be harder to control the whipping process. Pour the cream into the bowl and whip on medium speed, gradually adding the vanilla sugar and powdered sugar (to avoid clumping). Once all the ingredients are in the bowl, whip the mixture for 2–3 minutes.
Step 2
Increase the whipping speed to maximum and carefully monitor the consistency: it should be fluffy, stable, and hold its shape well; if you tilt the bowl, the cream should not run off. If you're unsure about the readiness, stop the process; if the cream isn't ready, you can continue. The main thing is not to over-whip, or the cream will separate and turn into butter.
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