In the United States of America today is the creamfoam day. I never would have thought it would happen, but why wouldn't it? If a nation has an „Ice Cream for Breakfast” day (honest, first Saturday in February, I can't wait), a cheese puff day and a cinnamon snail day, why should the elegant, historic whipped cream would be left out?
The real whipped cream of course animal creamthe fattier the raw material, the better. Experts say that 30% is the best fat content to try at all, and 35%, which is also available in shops, is the best at home. with meringue we can achieve.
The first written traces of the snow-white heap on top of the desserts that cannot be missed appear in the 16th century in the recipe collections of various celebrities, who must have been popular in Stahljudit at the time. At that time it was called „snow cream”, often enriched with egg white and flavoured with, for example, rose water. Willow sticks were used to whip the naturally separated cream. Fortunately, by the 19th century, the centrifugal separator had been invented, greatly facilitating and speeding up the process.
In the French countryside and in any place that wants to look elegant, the whipped cream is used instead of crème Chantilly. Historians of gastronomy with a lot of spare time argue about whether the two dishes are one and the same, there is even a theory that whipped cream natural, but the crème Chantilly is sweetened.
A whipped cream is now a must-have in cafés and bakeries. It's popular in coffee, on top of cakes, as an ingredient in creams or mousse, or as a savoury accompaniment to fruit. If you want to avoid dairy products for whatever reason, you can try the vegetable versions, but animal cream foam tastes the real deal.
To avoid any objections to the consistency, it is very important to cool it thoroughly before whipping. It should sit in the fridge for at least a day, and it's fine to pop it in the freezer just before whipping, but if possible, don't forget. It won't explode like beer, but it will lose its consistency. The other important thing that many people don't know is that it is possible to overwhip the foam and then you've made a butter that is actually good and delicious, but that's not what we wanted. So we make sure that the cream is firm, that when we take out the whisk it doesn't drip off, but once we have reached that consistency, we stop working and just get on with the serving.
Two ideas in case of an emergency: if for any reason you don't want to go hard cream, you can either add a tablespoon of mascarpone to increase the fat content of the base, or whisk in a dose of whipping cream. Either one will just do the trick, and then you can get the spoons out.
