- It is very important the fat. You should use a cream of 35% or more . The more fat the cream has, the best consistency will have once whipped.
- Another important thing is the temperature of the cream, bowl and whisk. They should be very cold. Some hours before making whipped cream put everything into the fridge. While whipping the cream it es advisable to put the bowl over another bowl that has water and ice inside.
- Shake well the container of the cream before pouring it into the bowl, the fat should not be left into the container.
Now it is time to whip , by hand or using a mixer or beater.
Once you see that the cream starts to get a little thick, we start adding sugar little by little , keeping whipping.
You can taste it to adjust the quantity of sugar.
Once you see cream is whipped, it has the appearance of the picture.
Don't whip it more time because it could turn into butter.
This are the ingredients :
1 liter of cream should have 150 - 250 grams of sugar. It depends on how sweet you like it!.
I did it with:
250 ml cream
50 g sugar
Here you have a link to my favourite cooking tools where you can find my spices grinder:
