The best recipe for cream of any fat content

Cream is a very expensive product, and it’s very difficult to find high-quality cream, but it’s impossible to buy fat cream that is suitable for whipping: that's why I always prepare cream myself. The cooking process is simple. And whipped cream is an amazing delicacy, with a delicate and airy consistency. They are often used for a variety of desserts, pastries, for fruits and other sweet treats.

Ingredients:

For cream 33% fat:

• 200 milliliters of milk of any fat content;
• 200 grams of butter (fat content of at least 72%).

For cream 20-25% fat:

• 200 milliliters of milk;
• 130 grams of butter.

For cream 10-15% fat:

• 200 milliliters of milk;
• 60 grams of butter.

Cooking cream of any fat content. Step by step recipe

1. We pour 200 milliliters of milk of any fat content into the pan (in the video I use milk with a fat content of 2.5%).
2. We send butter at room temperature to the milk (the necessary fat content of the butter to prepare the cream is at least 72%).
3. We put the pan on a slow fire, wait for the butter to dissolve and the milk to heat.
4. Attention. Even fresh milk in the process of heating can take grains: it's okay - during the preparation of cream grains disperse.
5. Remove the milk mixture from the fire as soon as the butter melts. Boil nothing.
6. Pour the hot mass into a blender for mixing cocktails, beat for 7-10 minutes: until milk and butter become one. Instead of a blender, you can use a mixer.
7. Pour the cream into a jar and put it in the refrigerator: for at least 7-10 hours. Clots form on the surface of the finished cream, they just need to be thoroughly mixed with a spoon.
8. Recommendation: you can store cream cooked at home in the refrigerator for 3-4 days.
9. Tip. Beat the cream must be chilled, until soft or stable peaks. Start whipping at minimum speed. The most important thing is not to kill them. Otherwise, the cream will turn into butter and buttermilk.
10. Cream of lower fat content is also prepared in the same way, only less oil is used (according to the recipe).

Home-made cream is suitable for desserts, cakes and ice cream; for first and second courses. I want to share with you the recipe for homemade ice cream, which is prepared in three minutes, and is not inferior in taste even to ice cream.

• In a bowl, pour cream of any fat content, cooked at home (500 grams, I use cream of 33% fat).
• Beat with a mixer until soft peaks.
• Add 250 grams of condensed milk. You can add more condensed milk if you like dishes more sweetly.
• Mix everything with a mixer until smooth.
• Cover the bowl with a lid or cling film. We remove the ice cream in the freezer.
• After forty minutes, we get the ice cream, mix. We perform this procedure 2-3 times.
• When the mass is well thickened, you can, if desired, add fillers: berries, chocolate, waffle chips. Mix well with a spoon, for even distribution of the filler in ice cream.
• After the last mixing, transfer the ice cream to the container, level it, cover it and put it in the refrigerator until it solidifies.
• Before serving, we take out the container for 5-7 minutes from the freezer so that the ice cream becomes softer. We lay out a special spoon on the bowls.
• The resulting delicious ice cream (750 grams) can be stored in the freezer for a very long time.

Cream is rich in vitamins and fatty acids. This product is perfect for creating a variety of desserts, as well as nutritious cosmetic masks. You can make real cream of any fat content yourself: as you can see, this is not at all difficult. And on our Very Delicious website you will find other recipes for unusually tasty and easy-to-cook dishes.