Views: 1 Author: Site Editor Publish Time: 2023-02-23 Origin: Site
In the culinary,whipped cream is very popular used for the desserts and dishes. the whipped cream is the art of trapping gas bubbles in a liquid or solid. In simple terms, foam is the aerated form of that liquid or solid. From there, the foams are of a more spongy texture.
Though it is possible to create foams without artificial stabilizers such as eggs, milk, butter, etc., you can better use an emulsifier like soy lecithin or a stabilizer like agar-agar. Stabilizers manage the behavior of water, while emulsifiers manage the functionality of fat.
Now, we will unveil an easy-breezy recipe that doesn’t need a stabilizer or emulsifier to be unique—ideal for making at home with your loved ones.
How to make perfect whipped cream?
Many people think that foams are difficult to achieve, and they are correct. This premise is because creating the right balance of texture and taste represents a big challenge. Nevertheless, nothing is impossible. Let us try a fantastic and easy recipe, cashew foam.Which many vagens would like.
An immersion blender (hand blender)
Optional: Use an N2O cream charger tanks instead of a small 8g N2O canister, of course, they need work with a pressure regulator.
A 0.5 l cream siphon.
Soak the cashews in a bowl of freshlyboiled water for at least 2 hours or preferably overnight. The longer you soakthe cashews, the smoother the cream will be. Breaking the cashews between two fingerseasily, indicates that its soft enough and ready to be blended into a light andfluffy cream.
Strain out and discard the water once the cashews are softened
Turn the cashews out into a blender. Start by adding 1/3 cup (80ml) fresh water to the cashews. You can add more water as you blend, depending on the consistency preferred.
Add in sugar and vanilla extract if using.
Blend the mixture on high for about 2 minutes. If you find that the cream is still too thick add water, about 2 tablespoons at a time, blending between each addition until it reaches the desired consistency.
Depending on how powerful your blender is, the cream should be blended into a velvety smooth consistency between 3 and 6 minutes.
Be sure to stop the blender and scrape down the sides with a rubber spatula every minute or so while blending.
If you want to whip the cashew cream more faster, maybe you can use our optional tools. N2O cream tanks with the pressure regulator. At first. need use the blender to ground the cashews. then add the cashews ground, heavy cream to the cream dispenser, With the help of the Nitrous oxide gas, You will get the suitable cashew cream later.
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