Composition / ingredients
Cooking method
I want to tell you a little about the dry cream itself. When buying them, you should definitely pay attention to the composition, because they are natural, which are obtained by drying high-quality whole cow's milk, and artificial - from vegetable fats. The latter are more suitable for sauces and creams.
Not all dry cream is suitable for whipping - focus on the packaging. If cream can be whipped, this will be indicated.
So, take a bowl with high sides and a mixer, and pre-cool the milk to the lowest possible temperature.
Gently stir the ice milk in equal parts with the dry cream. Next, start whipping the mass with a mixer at a minimum speed. Gradually increase the speed of the mixer and whisk the cream until it begins to thicken at the maximum possible speed. And after that, gradually reduce the speed again.
If you need sweet whipped cream in the process of whipping, add powdered sugar to taste.
Serve the whipped dry cream in a chilled form.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Powdered sugar - 374 kcal/100g
- Dry cream - 567 kcal/100g
- Dry Soy cream - 500 kcal/100g
