How to make homemade cream from milk - three best ways. Homemade milk cream and recipes using it. How to make cream from milk

Few people know how to make whipped cream correctly so that it turns out tender and airy. This product often used to make various desserts and baked goods, and almost everyone has definitely tried it.

And in stores you can find ready-made whipped cream in cans, but they are not always of the proper quality, so it is better to learn how to make this delicacy yourself. The process of its preparation has many subtleties and nuances, which will be discussed in today’s article.

To know how to whip cream correctly, pay attention to some recommendations before you start:

The calorie content of the dish ranges from 160-335 kcal per 100 g. This “range” directly depends on the fat content of the original ingredient. To reduce the number, you can add a little milk;
You need to choose only the best, freshest and highest quality cream. Most suitable option is a classic product with a fat content of 33 percent. Whipping will occur perfectly, into a strong foam. Low-fat dairy products (10 percent) or medium-fat (20 percent) are also suitable, but they will whip very poorly and will not turn out airy. In this situation, you will have to use gelatin or egg whites for thickening;
The cream must be slightly cooled, but not frozen or warm, otherwise it will separate into butter and whey;
The whisk and bowl also need to be placed in the freezer for a short time. Use metal kitchen utensils for cooking;
To prevent the container from heating up during operation, keep it in ice water;
Do not beat the entire portion of the product at once, but divide it into 200-300 ml parts;
Do not immediately set the mixer to high speeds, but increase them gradually;
Shelf life finished product in the refrigerator - no more than 12 hours.

Whip cream with a mixer

This is the simplest and quick way make your favorite sweet dessert.

You will need:

Granulated sugar – 50 g;
Cream 33% - half a liter;
Egg or gelatin for fixing (optional).

How to whip heavy cream with a mixer:

Pour the dairy product into a deep metal container, wrap in cling film and place in the refrigerator for 50 minutes. Place the whisk attachments in the cold for the same time;
Grind the sugar into powder in a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
We remove the dishes and tools from refrigeration chamber, remove the film and begin beating in a circular motion, setting the device to minimum speed, then gradually increase the speed;
After about 7 minutes, the mass will begin to become thick. We begin to gradually add powdered sugar - it will help whip the cream into foam and give it a pleasant sweetish taste;
Continue the process for another 5-6 minutes until stable peaks are obtained. Do not exceed the specified time, otherwise oil will form;
To obtain a thick consistency, you can optionally add lemon juice, gelatin or an egg as a fixative. They should be included at the very end of cooking.

Place the prepared whipped cream with powdered sugar into bowls and refrigerate, otherwise room temperature they will “swim” quickly.

Whip the cream by hand with a whisk

Many chefs claim that this method is the best, because the product prepared in this way turns out stable and fluffy due to large quantity oxygen.

List of ingredients:

Powdered sugar – 30 g;
Heavy cream (33-35%) – 350 ml;
Vanilla sugar – 10 gram bag;
Lemon juice – half a teaspoon.

Homemade whipped cream recipe with photo:

We prepare a comfortable metal bowl with a wide top so that it is convenient to make intensive movements with a whisk. Cool the tool and the main component according to the same instructions as in the previous recipe;
Next, place the bowl in a container with ice or ice water and hold it at a slight angle. This will help the contents circulate better, and therefore a stable consistency will form faster;
Slowly we begin to make circular movements with the whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
Continue beating, covering the entire surface of the mixture and stirring it to the bottom of the container.

The milk dish will be ready when the characteristic relief pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not to overdo it, otherwise you won’t be able to whip the thick cream, and it will simply settle. At the end of the process, you need to pour in lemon juice, which acts as a consistency stabilizer.

Whip dry cream

Place 5 large spoons of this product in a glass, into which we then pour water;
Mix everything thoroughly;
Add a glass of milk to the mass with an amount of 150 ml, and mix all the ingredients until smooth;
We put the finished mixture in the refrigerator, and put it in the freezer two minutes before whipping.

Prepare the cream using a mixer or whisk, first at low speed, which we gradually increase. After thickening, it must be reduced. We will definitely place the finished product in the refrigerator.

This dry whipped cream is suitable for making desserts, cakes and pastries.

Cream dessert with fruits

Required components:

Mandarin, banana, kiwi;
2/3 cup cream;
A pinch of vanillin;
0.5 cups of powder.

How to make whipped cream with fruit:

The first step is to prepare the fruit - cut them into small slices or grind them using a blender. There is no need to mix them together;
We whip using one of the methods indicated above, and we will begin to form our delicacy;
Place the banana slices on the bottom of the glass beautiful shape, cover it with butter cream;
Next, make a row of kiwis, add the creamy mixture again;
The last layer is tangerines, which we will also cover with the creamy mixture, sprinkle with chocolate chips and set aside to cool.

Chocolate buttercream for cake

Chocolate whipped cream for a cake can act as an independent dessert, and can also be used to decorate many other delicacies.

Components:

30 g cocoa powder or 50 g chocolate;
2 cups cream (fat content – 20%);
A small spoon of gelatin;
1/3 cup powdered sugar.

Step by step action plan:

Take 1/3 of the given amount of cream and pour the gelatin over it. After it swells, place the dishes with the contents in a container of water, which we heat until the gelatin dissolves, remembering to stir;
Remove the container from the stove and let the contents cool;
Take another 1/3 of the mass of the main ingredient, heat it until hot and thoroughly dissolve the cocoa powder in it. If you decide to use chocolate, melt it first. Then it will mix easily;
Next, combine the creamy remains with the powder and begin to beat slowly. When the first foam appears, pour in delicious chocolate cream, and after some time add gelatin.

Whipped cream for coffee

You can make them in the evening, put them in the refrigerator and add them to your coffee in the morning.

Grocery list:

5 g powder;
50 ml cream;
Orange zest or chocolate chips.

Coffee decorating steps:

Beat the first 2 ingredients into a thick foam;
Brew coffee, pour it into a cup, carefully place a mound of creamy foam on top;
Sprinkle with grated chocolate or orange zest.

Video: 3 options for whipped cream

Whipped cream is sometimes called Chantilly cream, attributed to the legendary François Vatel. But the first reliable mention of this dessert dates back to XVIII century. The secret was in the hands of selected chefs, and the cream was whipped by the most skillful hands. Now for any home kitchen you can prepare a fantastic, lush delicacy worthy of kings.

How to whip cream 33% into a strong foam

Natural cream is a capricious product. When working with them, every little detail is important.

For homemade choose cream with 33 percent fat content. A less fatty product is more difficult to whip, and 38 percent is more often used in production.
After purchase, the package of cream is cooled in the refrigerator for at least 4 hours to 4 - 6⁰C.

You cannot quickly cool the product in the freezer, as it will immediately freeze and churn into butter. For the same reason, you should not lean the packaging against back wall refrigerator.

Keep the clean, dry bowl and whisk in the refrigerator for at least 30 minutes. Before use, the container must be wiped from condensation.
Before starting work, you need to knead the cream package a little with your hands or shake it so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than on the bottom, although a film of fat has not yet formed on it.
You can whip the cream with a hand whisk. Work begins with slow circular movements from the center of the bowl, and then gradually increase the intensity and amplitude of the movements. It is better to keep the dishes at an angle - this will allow the cream to circulate additionally.
Beat the product in portions of about 200 ml in one bowl. With a larger volume it is more difficult to get a stable result.
If there is a noticeable whisk mark left on the cream, it means it has been whipped “to soft peaks.” In this form they are already used in some recipes. After a minute of active work, the marks on the surface stop spreading, and strong, sharp peaks rise behind the rim. There is no need to beat longer.
You can check the readiness of the cream by turning the container over. The result is ideal if nothing leaks.

Cream is an ideal complement and main ingredient in desserts or baked goods. They make cosmetic masks smoother than coffee and more nourishing. You can make your own cream. For this you will need cow's milk. And the higher its fat content, the better.

Two products from one

Separating cream from milk does not require any equipment or special skills. Simply take country milk or a high-fat factory product, pour it into a wide, shallow container and leave in a cool, dark place for 12 hours. summer time year or per day in winter. The resulting fatty layer can be collected with a spoon glass jar. After 2 hours in the refrigerator tender cream 20-25% fat content will be ready.

You can separate another portion of the product from the remaining milk. Only in this case it should settle for 1-2 days.

Heavy cream can be obtained from 0.5 liters of medium-fat milk and 250 g of butter. These components should be added to a small saucepan, put on fire and stir until the butter dissolves. The liquid should not boil.

When the first bubbles appear, turn off the heat and beat everything with a mixer or blender for 2 minutes, then cool, cover and place in the refrigerator for 5-6 hours. Whipped cream is ready.

They are perfect for making thick cream on a cake. However, keep in mind that the product yield is 1/10 of the volume of milk.

We use a separator

The separator allows you to relatively quickly obtain both cream and skim regular milk. Just pour whole homemade milk into the machine and adjust the desired fat content. This process makes it possible to make two products free of contaminants at once.

Kaymak

Cream as thick as cheese with an unusual taste is a favorite delicacy of the peoples of the Caucasus. They are called kaymak. And baked milk is used to prepare it.

Fresh milk in a clay vessel must be placed in the oven, preheated to 180 °C and brought to a boil, then reduce the heat to 100 degrees. When a caramel-golden crust forms on the milk, the product should be covered with a lid and left to cool for a day. dark place. After this time, the brownish foam can be removed with a knife and rolled into rolls. One plate of kaymak is made from 4 liters of full-fat milk.

Whipped cream is an amazing treat with a delicate and airy consistency. They are often used for a variety of desserts, baked goods, fruits and other sweet treats. Stores offer a large assortment of whipped cream in cans, but they still have a specific smell and are less healthy. Therefore, it is best to learn how to cook them yourself.

Moreover, during cooking you can add your favorite toppings, spices, nuts, food coloring and much more. There are several ways to prepare this delicacy. But first, let's get acquainted with the rules of whipping cream.

Whipping cream rules

For whipping, use high fat cream. The best option– 30% fat content. Otherwise, the cream will turn out to be of poor quality;
The cream should be cold, but not frozen. If warm, supercooled or frozen cream is used, then during the whipping process it will separate into whey and butter;
In addition, the dishes, whisk, must be cold. They should be placed in the freezer. Also, so that the cream and the dishes do not heat up during the whipping process, the dishes with all the ingredients should be placed in ice water;
There is no need to beat the entire amount at once; it is best to divide it into portions of 200-300 grams. Also, the whipping speed must be gradually increased, starting from slow and ending with fast;
Remember that the cream is whipped with a mixer, whisk, but not with a blender;
The readiness of the cream must be determined by eye. They should be fluffy and their consistency should be like foam.

Homemade whipped cream recipe

Preparation:

To begin, pour the cream into a medium container and place it in the refrigerator for several hours to cool;

Then we begin to increase the speed to maximum;

Beat everything until an airy mixture forms;

After this, add powdered sugar and vanillin. Mix well.

How to make whipped cream at home with thick foam in an ice cream maker

Cream 30% fat – 400 ml;
150 grams of powdered sugar.

Preparation:

Cold cream should be placed in an ice cream maker;
Then add powdered sugar to them;
We begin to beat at minimum speed until foam with a soft and dense structure;
After this, increase the beating speed and beat until fluffy.

Whipped cream using a whisk

Products you will need:

Cream – 400 ml;
Powdered sugar – 100 grams.

Preparation:

About 3 hours before whipping the cream, place it in the refrigerator to cool;
The bowl and whisk also need to be placed in the freezer in advance;
After this, pour into a medium container cold water, put a bowl of cream and start whisking;
Beat until fluffy;
At the end, add powdered sugar and mix.

Homemade whipped cream recipe

Ingredients you will need:

70 ml water;
150 grams of powdered sugar;
Cream with 30% fat content - 700 ml;
Edible gelatin – 2 tbsp. spoons.

Preparation:

Gelatin should be placed in a cup and filled with water. We leave it to swell;
The cream should be placed in the refrigerator for a couple of hours before whipping;
The bowl and whisk should also be placed in the freezer;
Then place the bowl of cream in cold water and beat with a mixer until fluffy;
Without ceasing to beat, add powdered sugar;
Next, slowly pour in the gelatin;
Beat until the cream holds its shape.

Let's move on to our favorite desserts: hang in there, sweet tooth!

, this is a luxurious dessert that will please both kids and their parents.

Fruit dessert with whipped cream

For dessert you will need the following components:

Pear – 1 piece;
200 grams of creamy ice cream;
Banana – 1 piece;
Mandarin – 1 piece;
150 grams of grapes;
Whipped cream.

Preparation:

Fruits must be washed, peeled and pitted;
Next, choose beautiful dishes;
Cut the pear into slices and place a layer on the bottom of the dish;
Then spread creamy ice cream evenly onto the pear;
Cut the banana into slices and place a layer on top of the ice cream;
Divide the tangerine into slices and place on top;
Cut the grapes and place them for dessert;
At the end, the dessert is decorated with whipped cream.

Dessert of whipped cream with berries and cookies

For dessert you will need the following components:

Cookies – 3-4 pieces;
1 chicken egg white;
200 ml cream with 30% fat content;
Strawberries and raspberries – 150 grams;
Lemon juice – 1 tbsp. spoon;
Powdered sugar – 100 grams.

Preparation:

The cookies should be crushed to fine crumbs;
Cut the strawberries into two parts and put them in a bowl, put the raspberries in there and sprinkle with powdered sugar;
Next, beat the whites until stiff foam;
Mix cream with lemon juice and beat with a whisk until fluffy;
Then mix the whipped cream with the cookies, with the juice that has separated from the berries and the protein;
Divide the mixture into bowls;
Decorate the top with strawberry slices and raspberries.

Meringue with whipped cream

For the meringue you will need the following components:

Chicken proteins – 4 pieces;
Powdered sugar – 300 grams;
Cream 30% fat – 200 ml;
100 ml condensed milk;
Vanillin – 50 grams;
Fresh or frozen cherries;
A pinch of salt.

Preparation:

In a bowl, beat the egg whites with salt with a mixer until foamy;
Next, slowly add the powdered sugar, while continuing to beat;
Pour lemon juice into the mixture and mix until stiff peaks form;
Cut out a circle of parchment paper with a diameter of 20 cm. Then place it in the center of the baking sheet and cover it with parchment paper;
Transfer the entire protein mass to pastry bag with an asterisk nozzle, and squeeze it out in a circle. We make a depression in the center;
Place the meringue in a preheated oven at 100 degrees to dry for 1.5-2 hours;
Leave the finished meringue in the oven for a while to cool;
Meanwhile, whip the cream until fluffy and mix with condensed milk and vanilla;
Then we place them in a pastry bag and squeeze out a star through the nozzle on top in the form of roses;
Decorate the meringue with cherries.

For whipping, use powdered sugar. If you use granulated sugar, it will not dissolve and will crunch on your teeth. In addition, the whipping time will increase significantly;
Add powdered sugar slowly;
You need to beat first slow speed for 2-3 minutes, then switch to fast speed;
To reduce calorie content, you can add a little milk to the cream;
For variety, you can add a piece of fruit, nuts, grated chocolate and various food colorings to the cream.

Whipped cream, prepared at home, will be an excellent decoration for fruit desserts or baked goods. Cooking them is not that difficult. The main thing in this matter is good patience and perseverance. Also, do not forget about the rules, they will help make this delicacy perfect.

The first way to make homemade cream is the simplest.

Take fresh cow's milk and place it in a cool place. After about one day, the milk will settle, and a layer of cream will form on top of it. Carefully pour it off so that the cream does not mix with the milk. To do this, you can use special spoons - creamers.

Cream using a separator

The next method requires a certain skill, as well as the presence of a milk purifier - separator. With its help, the separation into cream and skim milk occurs. To do this, pour fresh milk into the machine and then adjust the fat content. This process will take quite some time, but as a result you will receive a product free of contaminants.

Cream from butter

Alternatively, you can make cream using store-bought milk and butter. The main thing is that these products are fresh and of high quality. You will also need paper napkins and gauze. They can be purchased at the pharmacy.

Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, after cutting it into small pieces. Then place the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mixture to a boil. It just needs to melt well. Pour a homogeneous warm liquid into a prepared blender and beat it for 5-9 minutes.

To prevent the mixture from turning into oil, turn the blender on first. lowest power. And only then gradually increase its speed. Turning off the blender should also be gradual.

The fat content of the cream can be changed in any direction, increasing or decreasing the amount of butter. However, pay attention tofat content indicated on the package. It is not difficult to calculate the fat content of cream. Let's say you need 38% cream. This means that 1 kg of product should contain 380 g of fat.

For example, you have milk 2.5% and butter 80% fat. Since it is mainly the butter that gives the cream its fat content, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk you will get the missing 20 g. There will be an error, of course, but it will be insignificant.

Sour cream

Cream can also be made from sour cream at home. They will be thicker and fattier. To do this, pour fresh milk into a glass jar and let it brew. After some time, the cream will rise to the top, and you will notice a delicate “cap” on top of the jar.

The fattier the milk you use to make cream, the thicker this “cap” will be. Carefully remove this kind of “headdress” with a spoon and transfer it to another clean container.

As you can see, delicious and healthy foods It’s quite possible to cook it yourself even in urban conditions. All you need is desire and patience.