For whipping cream is NOT suitable blender with knives. You can use the blender attachment for"Corolla", the usual hand mixer or planetary, if you happen to have any)

Suitable for whipping cream fat content of 30 %. It is best to use the cream 33-35%. The most important condition when whipping cream is that they must be VERY cold (but not frozen). Before cooking, they must stand in refrigerator at least four hours and preferably overnight. You can still insure and for 15-20 minutes before whipping to put them in the freezer. Before you pour the cream out of the package, you need a good shake it, because when storing the cream is divided into fractions:more oily at the top and less oily at the bottom. In addition, it makes sense to cut the packaging:very often on its walls are deposited clumps of cream that reduces the oiliness of the main mass. All that settled on the walls, also sent in a bowl for whipping.

Capacity in which you are going to whip the cream should be completely dry and clean, to be safe it can also be cool. Pour the cream and begin whisking on the smallest speed of the mixer, gradually increasing speed. If you just start whisking on high speed, cream is likely to exfoliate. When the cream starts to thicken, it is possible (if required by your recipe) gradually pour powdered sugar. The cream can be whipped to soft and hard peaks, it depends on your recipe. In the photo cream, whipped to soft peaks:already visible trace of the nimbus, but when you tilt the container with the cream they flow. The cream of a consistency used in the composition of different toppings like cream mixed with custard, fruit puree, etc., and also in the mousse cakes. Such cream can be easily combined with other products.

If the cream is needed as a standalone cream or for decoration, they are whipped to firm peaks. These cream hold their shape well. They are much harder to mix with other products, and if you use them in a mousse cake, latest may crack during cooling. To obtain the hard peaks, continue to whip the cream and carefully watching the consistency, because the cream is easy to overwhip it, and then they exfoliate. To prevent this, I at this stage, stop the mixer every 15 seconds and checks their status:ready cream very clearly visible trace of the Corolla, and when you turn the tank they don't move.

As soon as you see signs of readiness, mixer off, then beat them anymore. If at this stage you remember that they need to add something (a dye, for example), it is better to use a spoon or a hand whisk. Dyes are better, of course, to enter a pre-dry - in the beginning of the whipping, and the gel can be in the end. Whipped cream can be stored in the refrigerator during the day in carefully closing the dishes, because dairy products readily absorb foreign odors.

For securing consistency you can use a special thickening agent for cream (sold in stores). I have never used, gelatin is usually used. To do this, soaked it in water in a ratio of 1:6 and leave for the time specified on the package. Then melt it, usually do it in a water bath:put the bowl of gelatin in a bowl of hot water and, stirring all the time, waiting for complete dissolution. Gelatin can not overheat (boil), otherwise it loses its gelling ability. If there are not melted spots, you can strain the gelatine solution through a strainer.

Gelatin should be cooled to lukewarm and stir (by hand), pour in the cream. This cream can be used immediately or put 30 minutes in the refrigerator.

In the photo the cream without pre-cooling. After the fridge, the picture will be more relief, though, in my opinion, so too bad)

A recent discovery for me was that whipped cream can be frozen. To do this, simply otkryvaem them on parchment or a silicone Mat (to be well separated from the surface) and put them in the freezer.

Defrosted are the cream rather quickly-10 to 15 minutes at room temperature, retains its shape and serve as great quick decoration for almost any dessert. You can do the following:to isolate the cream over the parchment, sprinkle with cinnamon, freeze and directly in the frozen state to put in hot coffee, it turns out simply wonderful drink with a light creamy foam (with cinnamon, of course, you can not use, if you don't like). Store need cream in a tightly sealed container.

I want to add that cream if you do exfoliate, do not worry and do not throw quite expensive product. Based on them you can prepare delicious dough for yeast rolls and pies, pancakes or cupcake (for example, to get the recipe for the cupcake on the sour cream and instead add the "shrew"cream )I Wish you all Bon appetite and good luck in the kitchen!