Butter plus milk instead of whipping cream

Whether it is birthday cake, mille-feuille or cup cake, they will have more or less cream on their surface or in between. Some people like the sweetness and smoothness of cream, while others don't like it. If you can't accept the greasy taste of cream, you can choose cake with butter and milk. The processing steps of cream are actually somewhat similar to those of butter, which is also softened first and then whipped, but the role of butter is to make the taste crispy, while the role of cream is to make it sweet and smooth.

1. Whipping the Cream

This kind of cream is the "butter" we usually buy in supermarkets.

The melting point of butter is about 30℃. Depending on the different needs during production, there are two different processing methods: softening the butter or melting the butter completely. For example, batter cakes require the cream to be whipped and air to be mixed in to soften the texture of the cake and expand its volume; when making fillings, most of the time the cream must be melted and then added to the ingredients and mixed well.

1. Cream reheating

After the cream is refrigerated or frozen, its texture will become hard. The way to thaw and soften it is to take it out and place it at room temperature until it softens. As for how long it takes, it is not certain. It depends on whether the cream was previously refrigerated or frozen, as well as the temperature at the time. The cream only needs to be softened to the extent that it can be easily pressed into a dent by pressing it with a little force with your fingers.

2. Mix well with sugar

Use a whisk to beat the cream until it expands in volume and turns white in color. Then add powdered sugar and salt to the cream. Continue to mix with a whisk until the powdered sugar is completely melted and the cream paste has a smooth texture.

3. Send it to completion

The finished cream paste should be smooth and delicate, light yellow in color, and should be able to hold it up with a whisk without dripping. This type of cream paste is most commonly used in the production of heavy cream cakes. Adding different spices and fillings will make it into puffed cakes of different flavors.

2. Whip the cream

Fresh cream is an indispensable ingredient for decorating cakes and making mousse desserts. The thick fresh cream extracted from milk contains up to 27-38% fat. When whipped, it can enclose a large amount of air and expand its volume to several times its original size. It can be whipped to different hardnesses and has different uses.

1. Use ice cubes

The purpose of putting ice cubes at the bottom of the container is to keep the cream at a low temperature to help with whipping, especially in the hot summer. Moreover, friction will generate heat energy when whipping, so ice cubes must be used to cool it down to prevent the cream from melting due to heat and becoming unwhippable. This can be omitted in winter.

2. Six distribution

When you beat the cream in the same direction with a handheld mixer for several minutes, the cream will expand to several times its original volume and become loose and viscous with a thick, liquid texture. This is the so-called six-part mixing method, which is suitable for making desserts such as mousse and ice cream.

3. Nine points

If you whip the cream manually, it takes a lot of strength and endurance to whip it to 90% done, because the cream will become thicker and harder to whip, and its volume will also increase. In the end, it will become completely solid. If you use a spatula to scrape the cream, it will not flow at all. This is the so-called 90% done, and it is only suitable for making decorative flowers.