KEY butter cream

Whipped cream is different splendor, tenderness and lightness, high nutritional value and great taste .  In the preparation of this cream must carefully comply with certain conditions .  Failure of even one of them may lead to failure .  The cream must be fresh .  Before use, they must be strongly cooled .  To this bottle was placed with cream for 2 hours in the refrigerator, and if not, then in cold water, ice or snow .  Cool the pan and whisk well, which will whip cream .  Of course it is necessary to produce a whipping, if possible, in a cold room, put the pan in cold water, ice or snow, sprinkled with salt .  When improper temperature can not whipped cream, t .  e .  not to give lush foam .  The surrounding air must be clean, because the odors are perceived cream .  Thick cream containing 35% fat, whipped good; cream with 20% fat cream can be obtained only in the presence of gelatin .  Whipped cream whisk slowly at first, then speed up the movement and continue to beat until a thick fluffy foam .  If the cream while whipping zatvorozhatsya (pockmarked form a heterogeneous mass), should stop beating, put the cream on a fine sieve and let drain the liquid, and then continue whipping .  Repeated failure indicates that the cream was too warm liquid or cream and are not work .  These creams can continue beating with a wooden spatula to an oil .  The cream of the cream should be prepared immediately before use .  Products with this cream can be stored for more than 2-3 hours in a cold place .  Whipped cream without gelatin quickly loses give it shape and flows; creams made with gelatin, better and longer retain their shape but are not air, and a gelatinous structure and taste of the gelatin .  Butter cream used to decorate the surface of pastries and cakes, as well as to fill the tubes, baskets and rolled wafers in the form of tubes Waffles: could not be easier . For the butter cream layer is used only in biscuits and cakes. Sandwiching these creams and puff sand layers are not recommended, as under the weight of the upper layer sits cream and cutting, as well as during meals is squeezed.

48. CREAM CREAM no gelatine

For the use of this cream cream of only 35% fat. Chilled cream pour into a cold pan, put in cold water, on the ice or in the snow broom and beat until thick and fluffy foam. Without stopping beating, add a little vanilla sugar and powdered sugar, stirring well. Ready, well whipped cream is held at frequent Venichka. This cream really is unstable when stored; quickly turns sour and flows (creeps). After whipping cream immediately use, and products with this cream to put on cold. Do not tint the cream for flavoring may only be used vanilla sugar.

49. CREAM CREAM with gelatin (BASIC)

To 400 g of cream: Cream 20-35% fat - 1 1/2 cup; Gelatin - 1/2 spoon; Powdered sugar - 1 1/2 Art. spoons

Rinse with water, gelatin and recline on a fine sieve, put in a glass, add half the cream, mix well. After 2 hours, when the channel gelatin swells, place the beaker in a hot water tea and stir until complete dissolution of the contents of gelatin and then the gelatin solution to cool slightly (to 40-50 °). The rest of the cooled cream (1 cup) whipping broom at a low temperature until a thick fluffy foam. Without stopping beating, slowly pour powdered sugar and pour a thin stream gelatin solution. Cream embellish food colors, until he became gelatinous, and certainly flavored, get rid of the taste of the gelatin. The cream is used to stuffing, you can add chopped nuts or fruit pieces. Use the cream should be immediately after the addition of gelatin.

50. cream creamy egg with gelatin (BASIC)

To 400 g of cream: Cream 20-35% fat - 1 cup; Eggs - 3; Sugar - 2 tbsp. spoons; 1 teaspoon gelatin

Prepare a solution of gelatin with cream. Eggs with sugar carefully rub broom, heat the pan with the mixture in a water bath to 40-50 °, in the process of warming up to whisk the mixture. Remove the pan from the water bath, put it in cold water and continue to whisk the mixture to form a mass of lush, cool it to a temperature of cold water. In a separate pan whip chilled cream until thick fluffy foam. Then, stir the whipped cream with whipped eggs, adding a warm gelatin solution (40-50 °). Flavored cream, as described in the following recipes, embellishing it and quickly use the product until it became gelatinous.

AROMATIC butter cream

In the basic gelatin with butter cream was prepared according to the recipes 49 and 50, it is possible to add spices and flavors, which are obtained as a result of a variety of flavored creams.

51. CREAM CREAM APRICOT

Add the cream to the principal before the introduction of the gelatin 2 tablespoons. spoon apricot liquor or liqueur or 2 tbsp. tablespoons finely minced apricot puree.

52. Pineapple Cream CREAM

Add the cream to the principal before the introduction of the gelatin 2 tablespoons. spoon the syrup and pineapple juice, or finely grated pineapple puree. Touch up cream in yellow.

53. ORANGE CREAM CREAM

Add the cream to the basic introduction to the gelatin in the juice of one orange and its peel. The cream can be orange tint What color blends orange: bold and calm combination .

54. CREAMY VANILLA CREAM

Add the cream of the cream in the beginning of the main whipping 5 of vanilla sugar or prior to administration of gelatine 2 tbsp. spoon vanilla liqueur.

55. CREAM CREAMY CHERRY

Add the cream to the principal before the introduction of the gelatin 1 tbsp. a spoonful of cherry brandy or liqueur, or 2 tbsp. tablespoons of fresh squeezed cherry juice or syrup of cherry jam

56. CREAM STRAWBERRY CREAM, strawberry, raspberry

Add the cream to the principal before the introduction of the gelatin 1/2 cup juice, jam or fresh strawberries, strawberry, raspberry. Touch up the cream in pink.

57. BRANDY CREAM CREAM

Add the cream to the principal before the introduction of the gelatin 2 tablespoons. tablespoons of brandy.

58. CREAM CREAM COFFEE

Add to the main kremupered introduction of gelatin 1 tbsp. a spoonful of coffee liqueur and 2 tablespoons. tablespoons strong coffee infusion made from 1 teaspoon natural. coffee.

59. LEMON CREAM CREAM

Add the cream to the principal before the introduction of the gelatin juice from 1/2 lemon and 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid or citric essences. Cream tint yellow What color is combined yellow: Armed and Fabulous .

60. Tangerine Cream CREAM

Add the cream to the principal before the introduction of the gelatin juice from one or two tangerines or 1 tbsp. spoon tangerine liqueur.

61. CREAM CREAMY HONEY

Add the cream to the principal before the introduction of the gelatin 2 tablespoons. Spoon the warmed honey.

62. CREAM ALMOND CREAM (NUT)

Add the cream to the principal before the introduction of the gelatin 1/3 cup toasted and chopped nuts or almonds, you can add 1 tbsp. spoon fragrant liquors or New Year's.

63. CREAM CREAM praline

Add the cream to the principal before the introduction of the gelatin 2-3 tbsp. tablespoons praline filling.

64. CREAM OR CREAM PINK Roma

Add the cream to the principal before the introduction of the gelatin 2 tablespoons. tablespoons liqueur pink or 4-5 drops of rum essence or 2 tbsp. tablespoons rum.

65. CREAM CREAM TEA

Add the cream to the principal before the introduction of the gelatin 2 tablespoons. spoon strong infusion made from 1 teaspoon of dry tea.

66. CREAM CHOCOLATE CREAM

Add the cream to the principal before the introduction of the gelatin mixture of cocoa powder and powdered sugar (1 tbsp. Spoon), or 50 grams of chocolate preheated.

67. CREAM CREAM APPLE

Add the cream to the principal before the introduction of the gelatin 1-2 tbsp. Spoon apple tincture or 2-3 tbsp. tablespoons of apple juice, puree or finely chopped fresh (canned) apples.

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