Remedy by whipping cream into water

With the improvement of economic level, there are more and more utensils in the kitchen. We can not only make delicious Chinese food, but also Western-style desserts. Cream is a commonly used substance in Western desserts, and a lot of cream is put in cakes. Cream needs to be whipped before use, but whipping cream is not an easy task. If you are not careful, it will turn into water. How can we remedy this situation?

You can find a clean bowl without water or oil and pour the separated water into it, leaving only a little. Then use a whisk to beat the cream at the lowest setting. At this time, the separated water will slowly disappear and the cream will start to thicken. Then pour a little more separated water into it and continue to beat at the lowest setting. Just like that, add it little by little, and keep the whisk at the lowest speed. When all the separated water is blended into the cream, the rescue is successful!

Whipping cream method:

1. When whipping, place a basin of ice water under the whisk to prevent the whisk from generating heat due to friction and affecting the whipping.

2. Pour the whipped cream into a bowl that is free of oil and water. The poured in whipped cream liquid should cover more than half of the whisk head (otherwise it is easy for the oil and water to separate before enough air is beaten in).

3. Don’t add sugar at the beginning, beat at medium speed for about 1 minute. Then slowly add sugar and beat on high speed for 2 minutes.

4. Beat until the whipped cream has obvious lines and the whisk head does not fall down when you lift it. At this point, the volume of the whipped cream has gradually expanded and has become so thick that it cannot flow. When scraped with a spoon, a smooth surface appears. This process takes about 5 minutes.

5. After beating for more than 5 minutes, it has become very hard. This is the limit of beating. If you beat it any further, the oil and water will separate.

Tips

1. How to store whipped cream:

If it is Nestle whipped cream, it does not need to be refrigerated before opening and can be stored at room temperature around 25°C.

If it is imported whipped cream, it is best to wrap it in a towel and place it on one side of the refrigerator door to avoid frostbite (the refrigerator temperature is between 4°C--8°C).

2. The best time to whip fresh cream is when it is semi-frozen and can be easily poured out of the can. The best time to whip fresh cream is when it still contains crushed ice and can flow. If there is crushed ice in the fresh cream, you can first whip it at medium speed until it is completely defrosted and then switch to fast whipping.

3. Remember, it is very easy to over-whip the cream. Once it is over-whipped, the oil and water will separate, so you need to pay more attention.

4. Overwhipped cream will separate into oil and water. If the oil and water separate, you can add about 2 tablespoons of whole milk powder and stir it with a hand whisk. This may restore it to normal. This kind of cream can be used to make mousse cakes and ice cream, but it may not be suitable for smearing or decorating.