How to whip the butter so it won't melt

Many people like to bake, but when baking, they usually need to whip the cream. Whipping the cream seems very simple, but in fact, there are certain techniques when whipping it. The whipping of the cream is the most important factor in whether the baked food is delicious or not. However, for those who don’t bake much, it is easy to whip the cream. So how to whip the cream hard without melting it?

How to whip the butter so it won't melt?

First, prepare the materials and tools

Whipping cream, granulated sugar, electric whisk, manual whisk, ice pack, glass bowl, scraper

1. Place an ice bag at the bottom of the bowl, add whipped cream to the bottom of the bowl, add sugar for the first time, add 1/3 of the granulated sugar

2. Use the electric egg beater at the lowest setting and beat slowly.

3. When bubbles appear on the whipped cream, stop and add sugar for the second time, still adding 1/3 of the fine sugar.

The cream is now in a 60% divided state, suitable for making ice cream, mousse, and tiramisu.

4. Continue to beat until the whipped cream becomes viscous, then stop and add granulated sugar for the third time.

5. Continue to whip the cream until it has a texture, like the one in the picture below, with a thick and viscous texture.

6. When the cream is almost solid, use a manual egg beater to stir it. If you use an electric egg beater, you may overbeat the cream. Don't be lazy in this step.

7. Use a manual egg beater to stir the whipped cream until it can be lifted into a small corner.

The 9-part cream is very delicate and suitable for making cupcakes, decorated cakes, cream cakes, decorations, etc.

Cream Whipping Tips

Refrigerate the whipped cream for at least 12 hours. When the weather is hot, you also need to prepare a basin of cold water and place it under the mixing bowl containing the whipped cream.

Add granulated sugar/powdered sugar (or not) according to the recipe, and beat with an electric whisk at low speed.

After one or two minutes, the whipped cream foam becomes very fine and suddenly becomes thick. There will be obvious lines when the whisk passes through. Stop immediately, turn off the whisk, pick up the whisk, and the thickened whipped cream will drip but disappear immediately. You can still see the cream flowing when you lift the whisk bowl to one side.

This state is 60% divided, and can be used to make mousse. Continue to whip the cream at a low speed. After about ten seconds, you can see that the lines where the egg head passed no longer disappear, and the cream will not flow when you lift the beating bowl. At this time, the cream is obviously solid, but still relatively soft. When you scoop it up with a spatula, the cream feels very smooth. This state is about 7 or 8 points, which is suitable for making cream toppings, stuffing, etc.

Continue beating for a few seconds and the cream will become harder. Stop the whisk and scoop it up with a spatula. The cream will feel firm and will not be deformed where it is scraped. This state is 9 or 10 points, which can be used for mounting flowers.