No Whipped Cream? Make Your Own From Ordinary Milk Come On!

Those of you who like to make cakes must have understood the importance of the presence of whipped cream. This one food ingredient is generally used for layers and cake toppings so that it tastes better and looks more attractive. I also like the soft and fluffy texture, because the cake feels lighter and less greasy. But whipped cream is generally sold at a fairly expensive price. So those of you who intend to make delicious yet economical cakes may find it difficult to include whipped cream in your recipe. But don’t worry, because there are several ways to make whipped cream at home which is certainly cheaper by buy cream chargers.

This homemade whipped cream doesn’t need complicated ingredients. One thing you must have is full cream cow’s milk. Other materials just adjust to what is at home. Interested in trying?

Pour a cup of ice-cold water into the cooking pot. Then add the powdered gelatin and leave for 5 minutes to allow the gelatin to absorb the surrounding water. Place the saucepan over the heat, and stir until the gelatin dissolves. After that, turn off the fire. Pour 1 cup of milk into a large bowl and mix with the gelatin solution. Beat with a balloon whisk until bubbles form. Add vanilla and powdered sugar, then beat again. Place in the freezer for 1 to 1.5 hours, stirring every 15 or 20 minutes. After 1.5 hours and the milk, solution has thickened, beat with an electric mixer until a whipped cream texture is formed. Use according to taste.

Boil milk over medium heat until it boils. Place in a bowl and mix with melted butter. Blend the milk and butter mixture until the texture is thick. Put it in a covered container and refrigerate for 20-30 minutes, or until the texture is thicker. Chill in the freezer for 30 minutes to 1 hour. Then transfer to a large bowl, and beat on medium speed using an electric mixer. Add vanilla and powdered sugar. Once it’s slightly puffy, add the emulsifier and beat on high speed for about 20 minutes or until the texture is stiff. Whipped cream is ready to use.

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