Do you know these Tips for the perfect whipped cream?

As we know, there are many different kitchen tools which can whip cream in short times. But after whipping cream, how to whip cream better and store them well. Maybe there are some tips for your reference as follows:

Use cold equipment:

Place beaters and bowl in the freezer for 10 minutes before whipping. Cold cream and equipment will help the whipped cream hold its shape.

A hand whisk can also be used to beat the cream. However, a whisk will take a little longer to get the same results as compared to an electric mixer or stand mixer.

Do not leave the cream unattended if you are using a stand mixer, because the cream can become over whipped quickly.  A stand mixer is usually more powerful than an electric mixer. Mixer speed settings vary, according to brand, so observe the texture of your whipped cream.

Refrigerate the cream after beating:

For a piped frosting, refrigerate the cream for about 15 to 20 minutes after beating. The cream cools and firms up in the refrigerator and pipes with ease, producing distinct and decorative swirls.

Use the cream shortly after whipping:

Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.

Store unused cream in the refrigerator:

Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.

Don’t over-beat.

Once you add the caramel, keep a close eye on the consistency as you beat the cream.

Taste test:

After mixing in the caramel, taste after beating in for 10 seconds. Then and add more if you prefer more caramel flavour, and continue to beat to the desired consistency.

Easy to make ahead:

The cream can be whipped up to 1 day ahead. Cover tightly or with plastic wrap, and refrigerate. If the liquid separates from the cream simply whip it again to incorporate the liquid.

Keep whipped cream cold:

Always refrigerate any dessert frosted with with whipped cream, until ready to serve.

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