Whether it's called Schlagobers, Schlagsahne, or Schlagrahm – the white mass is simply delicious and makes many a dessert or cake truly appetizing. But what is the best way to whip cream, and can you make whipped cream yourself?
Information about whipped cream
Depending on the region, Schlagobers is also referred to as Schlagsahne or Schlagrahm. Its fat content is at least 30% – not bad for such an inconspicuous cream, but this fat content ensures that the liquid cream can be whipped well.
How do I get whipped cream really stiff?
Of course, you can also buy reduced-fat whipped cream in stores, but it is difficult to get it stiff, so it is better to use a whipped cream with a higher fat content for cakes or similar projects. This will actually become as firm as you want it to be. The best choice is Schlagsahne extra – with at least 36% fat.
Very important for whipped cream: the cream must be thoroughly chilled. This also applies to any accessories used for the whipped cream. Feel free to put the bowl and the whisks in the refrigerator for at least half an hour, so that they are well prepared for their use. Furthermore, it is of great importance that the dishes are clean. Bowls with a film of grease make it difficult or impossible for cream to firm up – so be sure to use clean and intact dishes.
The cream should now be whipped slowly at the beginning, until it begins to foam slightly. Now the mixer can gradually be set to the highest level. Little by little, a little sugar, powdered sugar, or cream stiffener can be added to the mixture. As the cream gradually becomes firmer, set the device slowly back to a medium level. This prevents the cream from being over-whipped and turning into butter.
How does canned whipped cream work?
The rapid version, which is often used for desserts, is canned whipped cream. The cream is sprayed out of special bottles using a valve nozzle. The gas inside the bottles helps to whip the cream by hand when the can is shaken, making it ready at any time. At 7° Celsius in the refrigerator, the canned version lasts up to 14 days.
Whipped cream no longer splashes when whipping
Every time I whip cream, I splash half the kitchen with it. But here is a small, effective trick: Take a plastic bag and cut two holes in the middle so that the stems of the whisk fit through and the bag covers the bowl well. Then simply reattach the stems to the machine and you can whip cream without splashing.
No whipped cream in the house – what now?
If the cream has gone bad or you simply forgot it, you can also make whipped cream yourself using a simple process.
The following ingredients are needed:
- ½ liter of milk with 3.5% fat content
- 1 egg yolk
- 320g butter
- 3 tbsp sugar
- Whisk
- Sweets or small gifts
- Tall mixing bowl
- Hand mixer
Preparation:
The milk is carefully poured into the saucepan and heated with the sugar and butter (preferably sweet cream butter) at a medium level. This should be done slowly and with constant stirring. Caution: the ingredients should only be heated, but not brought to a boil!
After the butter and sugar have dissolved, the pot is removed from the heat. Now the milk in the pot can cool down until it is only lukewarm. Now the egg yolk can be stirred in and then transferred to the mixing bowl. Whip the milk-cream mixture with an electric mixer for approx. 5 minutes. Now a foamy whipped milk has been created, which should rest in the refrigerator for at least 24 hours. The next day, whip the foamy milk once more until cream has formed. The homemade whipped cream is ready.
Read also: Recipe for a Black Forest cake
Photo by Sabine, meinhaushalt.at
