How do you whip the perfect cream?
Learn how to whip the perfect cream with easy steps and tips.
Step 1: Fill the jaws of the whipped cream blower with whipped cream.
Step 2: Allow air to blow into the cream for a few seconds.
Step 3: Whip the cream on highest speed and reduce the speed when the cream has the desired thickness.
Step 4: Process.
Tip 1: Make sure the parts of the whipped cream blower are clean and well cooled before whipping the whipped cream.
Tip 2: Whip the whipping cream on medium speed and reduce the speed towards the end so that you have optimal control over the thickness of the whipped cream.
Tip 3: Adjust the amount of whipped cream according to the size of the basin.
Tip 4: Regularly also clean the mixing mechanism of the whipped cream blower between turning.
See microscope drawing: by slowly tapping in air bubbles, a homogeneous network of fat is created around the air bubbles.
A perfectly distributed network of fine fat globules filled with small air bubbles, with the water and protein mass in between.
The small air bubbles show that the storage is lower than with other methods, leading to an average of 180% storage
(1 liter of whipped cream becomes 2.8 liters of whipped cream).
This whipping method ensures a perfect fat network. This makes the whipped cream quite firm, so that the rosettes are nicely sharp become and remain standing for a long time.