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What brands of cream do I use & How to properly whip sweet cream for whipped cream (with all the secrets). Today I will explain in as much detail as possible, all the secrets for whipped cream. Types of cream After milking, a consistent layer of fat rises to the surface in the collected milk. This fat is fresh cream or sweet cream and is industrially separated by centrifugation. The fresh cream thus obtained is homogenized, its fat content is standardized, and it is pasteurized or ultrapasteurized. Sweet cream with a fat content of around 35% is sold to prepare whipped cream. There is also sweet cream for cooking on the market, with a variable fat content, from 15 to 35%, which can be used in various recipes, especially savory ones, but not to obtain whipped cream. Also from sweet cream is obtained by fermentation, the regular sour cream, the one we use in soup and papanasi. It is also called fermented cream. We cannot make whipped cream from this either. Brands of UHT sweet cream for whipped cream in Romania: • Olympus – 35% fat • La Dorna unsweetened – 33% fat • Greek sour cream from Mega Image – 35% fat • And Pilos sour cream with 36% fat These are UHT products, that is, ultra-pasteurized. They are raised to a high temperature and packaged immediately. They are bought from stores on the shelf, not from the refrigerator. They are put in the refrigerator only 24 hours before use. All UHT whipped cream, which is bought from the shelf, contains carrageenan, a gum obtained from algae, which thickens, binds and stabilizes. It is added because the ultra-pasteurization process affects the foaming properties of the cream, and carrageenan is necessary to compensate for the shortcomings. F There is also pasteurized cream on the market, the one that is bought in stores, from the refrigerator. This also most often has carrageenan added, because it is also affected by the heating process, but not as much as the ultra-pasteurized one. In this category, however, we also find cream without carrageenan. Dairy with caimac is one of them. The taste is very good, but the foaming takes up to three times longer, and the consistency of the finished product is not so firm, which makes it quite difficult to use for decoration. However, it is perfect for incorporating into various crèmes and ganaches. Another pasteurized cream for whipped cream, without carrageenan is Ken Nata with 38% fat. This behaves very well, gets enough firmness and can be used successfully for decoration. But unfortunately it is only available at two online stores. 1. http://www.desertonline.ro/ingredient... 2. https://anytacooking.ro/smantana-pent... The three very important secrets when working with natural whipped cream, namely: 1. Cream temperature. The cream must be very, very cold before mixing. Leave it in the refrigerator at least 24 hours before. Keep it on the refrigerator door only if you are not going to use it immediately. When you know you need to whip it the next day, transfer it to the place where you know the refrigerator cools best, without freezing. Ideally, the cream should have reached a temperature of around 4-5 degrees. 2. Temperature during mixing. Use a chilled bowl and chilled mixer blades for mixing. An even better method is to whip the whipped cream in an ice bath. This way you will not allow the product to heat up in any way. 3. Storage temperature. After whipping, the whipped cream will still be sensitive to heat. We can find ourselves softening in the bag, while decorating a cake for example. The solution is to keep the bowl with the whipped cream in the refrigerator, and put smaller portions in the bag. Products decorated with whipped cream must also reach the refrigerator as quickly as possible. Recipe. Ingredients: • For every 100 ml of liquid whipped cream, very cold, we need • 10 g of vanilla icing sugar, or fine vanilla sugar Prepare the bag with the spouts in which you will put the whipped cream. Prepare an ice bath from a large and a smaller bowl, placed one inside the other. Fill the space between the two with ice and a little water. Put the cream in the bowl, and start mixing on medium to high speed. When it starts to get consistency, add the sugar. Continue until it gets firm. As soon as it becomes hard, stop. Transfer it immediately to the bag, preferably a smaller amount, then refill when needed. Keep it in the refrigerator until use. If you still have problems, and the cream does not harden, you can try the following: Add lemon juice. Add a little and mix until it becomes firmer. For a better consistency, some people add between 5 and 10% powdered milk, along with the sugar. It helps a little, but you can feel the taste of powdered milk