How to make heavy cream at home

Heavy cream is loved by many pastry chefs, it is used for making the most delicious cakes, but it's quite difficult to find. Guess what, we will teach you how to make heavy cream at home! It is easy and fast to make; you need only two ingredients, milk and butter.

Photo: Sugar Spun Run
Source: UGC

What is heavy cream?

It is no secret that whipped cream is a delicious and tender dessert that can be easily prepared at home. However, only special cream is suitable for whipping, its fat content should be at least 30%. If it is difficult for you to get this type, we will share how to make heavy cream from milk and butter at home with you.

How to make heavy cream

Frankly, sometimes it is challenging to buy fat cream that is suitable for whipping in stores. To make cream at home, you need only milk and butter. Take milk of any fat content, but the heavier the fat in the butter, the better, at least 72%. Do not use margarine - just high-quality butter.

For example, if you need cream:

33-35% fat, take milk and butter in equal proportions.
The cream fat content of about 25% can be obtained from 500 milliliters of milk and 280 grams of butter (you can take two times less if you need less cream).
Well, less fatty (there is no problem with it) -15% cream – is cooked from 630 milliliters of milk and 175 grams of butter, respectively.

Heavy cream recipe

Photo: Medical News Today
Source: UGC

Steps:

Step 1

Take butter and milk. For example, milk with 1.7% fat and butter - 72%.

Step 2

Pour 200 milliliters of milk into a small saucepan and add 200 grams of butter. In general, the butter can be used whole or cut it into slices.

Step 3

Put the dish on medium heat and while stirring let the butter dissolve completely. Boiling the mixture of milk and butter is not necessary - just warm everything up so that the butter melts and floats on the surface. As a result, the mass will be quite hot.

Step 4

Photo: pinterest.com/lifehacker
Source: UGC

Mix the hot mixture thoroughly. It is more convenient and quicker to do it in a blender, but you can try it with the help of a high-power manual or stationary mixer. Pour the milk and butter (still hot) into the bowl and turn on the blender.

Step 5

Mix everything about 5-10 minutes (depending on the power of the device). The mixture would become foamy on the surface.

Step 6

Pour the already prepared fatty cream into a suitable storage container and let it cool down completely. After that, put the cream in the refrigerator for 6-12 hours. If you make the cream in the evening, leave it in the refrigerator till morning and the heavy cream is fully prepared.

Step 7

Photo: The Pioneer Woman
Source: UGC

If you are going to make cream for cakes or pastries, immediately add sugar powder, vanilla (if desired) to the cold cream.

Heavy cream recipes are different, though the cream can be used as an independent dessert (in this case, serve it with fresh fruits and berries) or as a base for homemade ice cream. Heavy cream in recipes is also a delicious layer for biscuits or a base for creating unique types of delicate and airy cream.

READ ALSO: How to prepare stew sauce for rice

Source: Legit.ng

from Nigeria News today & Breaking Naija news ▷ Read on Legit.ng 24/7 http://bit.ly/2GcZSdi
via EDUPEDIA24/7

These funny food quotes will make you laugh like crazy

Food is not only an essential part of the daily routine but also the most exciting one. We cannot imagine our life without something yummy. How do you make ordinary eating fun and unforgettable? We bring to your attention amazing food quotes which will definitely make you smile. Image: unsplash.com (modified by author) Source: UGC Are you looking for interesting ideas to entertain your interlocutor while having lunch at work or family dinner? Then this article is definitely for you! Good food quotes Below are food quotes, aphorisms and witty statements. This is an exciting and extraordinary collection of the top "pearls of wisdom" on this topic. Here you can find funny jokes and sayings, intelligent thoughts of philosophers and original words of great thinkers and inspiring statuses from social networks, as well as many other things. The best appetite comes without food. I love calories. They are dаmn tasty. An empty stomach is the Devil's playground. Have bre

The Transitional Phase of African Poetry

The Transitional Phase The second phase, which we have chosen to call transitional, is represented by the poetry of writers like Abioseh Nicol, Gabriel Okara, Kwesi Brew, Dennis Brutus, Lenrie Peters and Joseph Kariuki. This is poetry which is written by people we normally refer to as modem and who may be thought of as belonging to the third phase. The characteristics of this poetry are its competent and articulate use of the received European language, its unforced grasp of Africa’s physical, cultural and socio-political environment and often its lyricism. To distinguish this type of poetry we have to refer back to the concept of appropriation we introduced earlier. At the simplest and basic level, the cultural mandate of possessing a people’s piece of the earth involves a mental and emotional homecoming within the physical environment. Poems like Brew’s ‘‘Dry season”, Okara’s “Call of the River Nun”, Nicol’s “The meaning of Africa” and Soyinka’s “Season”, to give a few examples,

The pioneering phase of African Poetry

The pioneering phase We have called the first phase that of the pioneers. But since the phrase “pioneer poets” has often been used of writers of English expression like Osadebay, Casely-Hayford and Dei-Anag, we should point out that our “pioneer phase” also includes Negritude poets of French expression. The poetry of this phase is that of writers in “exile” keenly aware of being colonials, whose identity was under siege. It is a poetry of protest against exploitation and racial discrimination, of agitation for political independence, of nostalgic evocation of Africa’s past and visions of her future. However, although these were themes common to poets of both English and French expression, the obvious differences between the Francophone poets and the Anglophone writers of the 1930s and 1940s have been generally noted. Because of the intensity with which they felt their physical exile from Africa, coupled with their exposure to the experimental contemporary modes of writing in F

EDUPEDIA247

Search This Blog