Cream of cream and powdered sugar

Step-by-step cooking

1. Step 1:

   

   To prepare the cream, you will need only two ingredients. This is cream and powdered sugar. High-fat cream from 33% is suitable for the cream. Only natural. If you take less fatty ones, then they simply will not climb and will remain liquid. I make powdered sugar on my own, in a stationary blender. It is slightly larger than the purchased one, but it is suitable for cream. For this purpose, you can use a coffee grinder. The cream should be well cooled to 3-4 degrees

2. Step 2:

   

   To prepare the cream, take a deep bowl so that no splashes fly when whipping. For the best whipping, cool the bowl and whisk in the refrigerator as well. Pour the required amount of cream into the bowl.

3. Step 3:

   

   Add powdered sugar. I add powder at the rate of 1 tablespoon per 100 grams of cream. According to your taste, you can make the sweetness a little more or less.

4. Step 4:

   

   Start whipping the cream. First, turn on a small speed. Let the cream just mix with powdered sugar for 1-2 minutes. Powdered sugar should have time to melt, so that, subsequently, it does not crunch on the teeth. The cream will gradually thicken.

6. Step 5:

   

   Then turn on the maximum speed and beat the cream for another 3-5 minutes, until soft peaks, until it becomes lush and stable. The cream should keep its shape well and not drain from the whisk. Here the main thing is not to kill him, otherwise he will throw off the water and turn into oil. This whipping moment comes with experience. The cream is ready! Use it immediately after cooking.

7. Step 6:

   

   This amount of ingredients is enough for a cake of about 2 kg, for a biscuit diameter of 20 cm and a height of 4 cakes. But only with rough coating on the sides. Another cream will be needed for leveling. Cream of cream can be used to layer cakes. You can touch up a little with food dyes, for example, pink.

8. Step 7:

   

   A can be used to fill custard cakes. Cook with pleasure!