Do you know how to use heavy cream to whip cream?

Heavy cream are used popular in the kitchen, there are many brands heavy cream  sold in the market. But Some times when you cant purchase the suitable heavy cream.you can make the heavy cream substitute by yourself.

First we should prepare the ingredients as follows:

Butter: Use unsalted butter which contains at least 80% fat content. Margarine or shortening will not work for this recipe.

Milk: Full fat or whole milk has high fat content is best because it combines well with the butter and creates a richer creamier textured heavy cream substitute.

Powdered sugar: Powdered sugar adds sweetness and contains corn starch which is needed to help thicken the homemade heavy cream.

Flavouring (optional): You can use any extract like vanilla, caramel or lemon to flavour the whipped cream.

Use heavy cream to whip cream :

This should be used and consumed immediately after whipping. It is delicious served as a scooped topping but not suitable for piping or frosting cakes. It does not hold well when piped because the milk and butter tend to separate fairly quickly at room temperature.

Equipment needed:

Balloon whisk

Balloon whisks are amazing tools designed to increase the amount of air you can whip into cream Perfect when whipping up small amounts (about 1 cup of cream).

Hand held mixer or Immersion blender

This is a great tool if you need to whip up more than a cup of cream. With a little less arm work than a balloon whisk, a hand-held mixer or immersion blender gives you control over the texture of cream you wish to achieve.

Stand mixer

A stand mixer is another powerful tool if you need to beat large amounts of cream.  The beaters do all the work, but you have to watch the cream.

N2O cream cartridges and N2O cream tanks

N20 Cream Chargers are an indispensable tool used to create mouthwatering desserts and other culinary creations. When a cream dispenser is charged with a N2O cream chargers or N2O cream tank, it immediately dissolves in the substance is in there. The nitrous oxide gas especially works well with fatty compounds.

For the best results of the whipped cream, make sure that the heavy cream is as cold as possible before whipping. Cold cream whips up faster with an airy, light texture.

Whip the cream in a glass or metal mixing bowl that has been chilled in the fridge or freezer for at least 15 minutes. This produces more volume and a better textured whipped cream.

Flavouring like vanilla extract, and cinnamon, and powdered sugar can be adjusted to your taste preference.

This whipped cream can be stored for up to 3 days in the refrigerator and will continue to hold its shape.

Prepare whipped cream in a cool environment, away from steaming pots or the warm oven.

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