Why does whipped cream produce water?

Cream is an indispensable ingredient in making Western pastries. The most common use of cream is when making cakes. In our daily lives, we use cakes with cream, but cream is a very good material for making cream-flavored biscuits and cakes. People often have trouble whipping cream and end up beating it into water or turning it into tofu dregs. What is the reason for this?

Why is the whipped cream still watery after whipping it for a long time?

There is a better way to whip cream: use a stainless steel bucket that can hold 1 liter of cream, then pour 3-400ml of whipped cream, still with ice underneath, and it will be very hard and firm in 2-3 minutes!

The most critical step in piping flowers is to whip the cream. Because we use animal cream, which is a little harder to whip than vegetable cream, there are many details to pay attention to. Freeze the bowl used for whipping the cream in the refrigerator for about half an hour, or refrigerate it for 3-4 hours.

Then you can put ice cubes underneath to beat the cream, or you can put some frozen meat, frozen fish, etc., and use an electric whisk to whip the cream quickly at high speed. After a long time, the friction between the whisk head and the cream will generate heat, and the temperature in the room will cause the cream to melt. It is best to add powdered sugar when whipping the cream, which is very effective because powdered sugar melts faster and can greatly help the cream foam.

Another thing to note is not to over-whip whipped cream. Whipped cream is not like egg white, which will not be over-whipped no matter how long it is beaten. If it is already beaten to 90% and it is over-whipped after beating for only 1-2 minutes, do not throw away the over-whipped cream, you can still use it to make bread, egg tarts and other snacks that do not require whipping.

Why does whipped cream become tofu dregs?

Too much time has been wasted.

1. Method 1: Continue beating for 5 minutes to make it produce water, then sieve it to make it into butter (although the finished product is not as good as the one you buy, but you can make do with it)

2.Method 2: Melt it in water or microwave, put it in the refrigerator overnight, and put it in ice water the next day (must be). It is best to freeze the container for a few minutes and beat it. It may be successful~

3. In fact, the reason for the separation of oil and water is the lack of ice water. Next time if you want to whip cream, please refrigerate the whipping container for ten minutes or put it in ice water. The whipped cream should also be refrigerated for a day, so that it will not be whipped into tofu dregs. Isn’t it very practical?

How to whip whipping cream

If you buy Nestle whipped cream, you need to refrigerate it for 12 hours before whipping, at a temperature between 7°C and 10°C. Before beating, if possible, refrigerate the whisk head and bowl.

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

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