Composition / ingredients
Cooking method
The first thing to do is cool the cream well. They should stand in the refrigerator for at least a few hours, you can even put them in the freezer for half an hour before whipping.
Pour the cream into a deep bowl. First, beat them with a mixer at maximum speed, then switch to medium and continue to beat. This is necessary in order not to miss the right moment, since the cream is easy to overdo. It is important not to stop the process, not to be distracted by anything until the cream reaches the desired consistency.
If you need cream as an addition to dessert, whisk them to soft peaks. If as a cake cream, whisk until firm peaks begin to form.
When the cream is whipped, add powdered sugar, crushed vanilla sugar, gently mix the cream with the powder and sugar.
Homemade whipped cream is ready!
Calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
