How to make whipped cream at home. Heavy cream made from milk and butter

Whipped cream is sometimes called the cream of the Chantilly castle, attributing authorship to the legendary François Vatel. But the first reliable mention of this dessert dates back to the 18th century. The secret was owned by selected chefs, and the most skillful hands whipped such a cream. Now in any home kitchen you can cook a fantastic lush delicacy worthy of kings.

Natural cream is a capricious product. When working with them, every little thing matters.

For home cooking, cream with 33 percent fat content is chosen. A less fatty product is more difficult to beat, and 38 percent is more often used in production.
After purchase, the cream package is cooled for at least 4 hours in the refrigerator to 4 - 6⁰С.

It is impossible to quickly cool the product in the freezer, as it will immediately freeze and whip into butter. For the same reason, do not lean the packaging against the back wall of the refrigerator.

Keep a clean, dry bowl and whisk in the refrigerator for at least 30 minutes. Before use, the container must be wiped from condensate.
Before starting work, the cream packaging should be kneaded a little with your hands or shaken so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than at the bottom, although a film of fat has not yet formed on them.
You can whip cream with a hand whisk. Work begins with slow circular movements from the center of the bowl, and then gradually increase the intensity and amplitude of movements. It is better to keep the dishes at an angle - this way the cream circulates additionally.
Beat the product in portions of about 200 ml in one bowl. With a large volume, it is more difficult to get a stable result.
If there is a noticeable trace of the whisk on the cream, it means that it has been whipped to “soft peaks”. In this form, they are already used in some recipes. After a minute of active work, the traces on the surface stop spreading, and strong sharp peaks rise behind the whisk. You don't need to beat more.
The readiness of the cream can be checked by turning the container upside down. The result is perfect if nothing comes out.

If necessary, natural whipped cream can be stored in an airtight container in the refrigerator for no more than 10-12 hours.

Whipped cream from 20% cream

Drinking cream less than 30% fat is difficult to whip, since it is the fat that stabilizes the cream. To beat a product containing only 20 percent fat, you will have to lower the temperature of the product, tools and environment as much as possible.

If it is possible to regulate the temperature in the refrigerator, you need to lower it to 1ºС.
Cool the cream, dishes and whisk to this temperature.
Prepare ice and fill a wide container with it. You can pour some ice water into it.
Place the container with cream in ice and beat the cream slowly at first, and after 2 minutes increase the speed.
Put the thickening composition back in the refrigerator for 10 - 15 minutes.
Then continue beating until done.

Easy Mixer Recipe

Even at home, cream is rarely whipped by hand. Most often they use some kind of kitchen appliances. You can choose a mixer or any device with a whisk attachment. Optimum power 350 - 400 watts.

A blender with a knife attachment will not be able to whip cream.

Cream and dishes are cooled according to all the rules.
They start working at a low speed so as not to detect the cream, that is, so as not to provoke their separation into butter and whey. For the same reason, it is better to abandon powerful food processors.
The process takes 3 to 7 minutes.
If the cream is marked and a layer of butter has formed in it, you can add a few tablespoons of cold liquid cream and beat gently again.

With powdered sugar

Most recipes call for sweet whipped cream. Grains of granulated sugar do not have time to dissolve during the preparation of the cream, so powdered sugar is used for it.

For 500 ml cream:

100 - 150 g of powdered sugar;
5 g vanillin.

Optionally, you can add 40 ml of rum or liquor.

Whip cream to soft peaks.
Pour them with powdered sugar through a sieve and mix with a whisk.
Repeat until the powder runs out.
Add flavoring additives and whip the cream into a strong foam.

Cooking with gelatin at home

For cakes, whipped cream can be stabilized with gelatin. Decorations on the cake will hold firmly, will not “float” from the heat during tea drinking, even if low-fat drinking cream is used. So that the cream does not have an unpleasant aftertaste from gelatin, you can add liquor, rum, vanilla, berry syrup, cocoa to it.

For 150 ml of cream you will need:

6 g gelatin;
40 g of powdered sugar;
40 ml of water.

Flavorings and food colorings are optional.

Gelatin is soaked for half an hour according to the instructions on the package. After that, excess water must be drained. From instant gelatin, on the contrary, water should not be drained.
Put the container on the fire and pour a third of the cream into the gelatin.
Heat until the gelling composition is completely dissolved, not allowing the liquid to boil.
Cool the mixture to room temperature.
Cool the rest of the cream and beat to soft peaks.
Add powdered sugar and all necessary additives.
Beat the cream until soft, to strong peaks.
While the gelatin has not "grabbed", pour it into the cream in a thin stream, without stopping whipping.
Immediately apply the composition to the cake and smooth with a spatula or pour into molds and refrigerate.

To deposit such a cream from a pastry bag, you need to hold it in the refrigerator for 4 to 5 hours.

From dried cream

Properly diluted dry cream is whipped into a strong dense cream, and in terms of taste it is not inferior to natural.

250 ml of milk;
100 g dry cream.

Any additions are possible, as is the case with natural cream.

The special churning powder is already slightly sweetened, you need to dilute it with milk according to the instructions on the package. Powdered sugar is added to ordinary dry cream only when the mixture begins to thicken.

Cool the milk to 3 - 5ºС.
Mix with the powder using a mixer at low speed.
Three minutes to beat the composition at high speed.
Use it immediately or put it in the refrigerator.

Whipped cream for coffee

I want to make a morning dessert quickly and simply. Cappuccino is the perfect choice. The cream is churned in 3 to 5 minutes and coffee is prepared for another 7 minutes. You can save some time if you whip natural 33 - 35% cream the day before. They will perfectly "survive" to an early serving of coffee.

It is not recommended to put a cream stabilized with gelatin or egg white on a hot drink. Whipped 20% drinking cream will also melt during serving. Therefore, the best ingredients are chosen for hot treats.

An easy recipe for how to make whipped cream with Viennese coffee:

a shot of espresso;
20 g dark chocolate;
50 - 80 ml of chilled cream;
50 g of powdered sugar;
5 g vanilla;
sugar in coffee optional.

Coffee can be prepared as you like, in a Turk or a coffee machine. It is important that it is hot.

Whip cream at low speed until soft peaks form.
Add powdered sugar and vanilla. Whisk the cream until done.
Grate chocolate or melt in a water bath and stir it into coffee.
Scoop the cream onto the hot drink with a spoon or pipe from a pastry bag in a circular motion.
Sprinkle with grated chocolate.

Now there are no secrets left for you in the preparation of whipped cream. Feel free to make them in your kitchen and delight your home with delicious desserts.

Homemade milk cream is the most useful product than those presented on store shelves. In addition, having made cream at home, a potential buyer can be sure of their good quality and has the opportunity to save on this purchase. Although milk for the manufacture of this dairy product will still have to be purchased, less money will be spent.

The process of making cream from milk

Method one:

This method is simple and unpretentious, however, it requires whole milk, the store product will be unsuitable. It is necessary to pour milk into a glass container, then close the lid and let it brew in a cool place for about twelve hours. The cream will rise above the surface of the milk and it will be possible to scoop it up with a spoon. For this, there are special spoons - creamers, which can facilitate the task.

Advice: the higher the fat content of milk, the more cream you get at the exit. Cow's milk is fatter in summer.

Method two:

Milk and butter are the main ingredients in this case. Here it is possible to get by with milk bought in the store, however, no one has canceled the high quality of the products.

The fat content of cream can vary from 15 to 35 percent.
The product ratio is as follows:
15% cream - 170 g butter / 630 g milk
25% cream - 285 g butter / 515 g milk
35% cream - 400 g butter / 400 g milk

The preparation is as follows:

Heat the milk with finely chopped pieces of butter until warm, stirring constantly. Next, beat in a blender and place in a cool place for 7-10 hours.

Method three:

When choosing this option for making cream, the costs will be higher than in previous methods, since a separator is required. But with the help of this apparatus it will be possible to obtain, in addition to cream, butter and sour cream. So with regular use, its low cost will be justified.

When using a separator, the fat content of the cream is regulated, the maximum fat cream will be fifty percent.

The principle of operation is absolutely simple - whole milk is poured into the separator, the fat content is adjusted, and at the output you get purified cream of your own production.

If stored in a cool place for some time, the cream will turn into sour cream. And whipped in a blender, you can turn them into butter.

Tips:

Manual separators will cost less, but electric ones will be more productive.
It is better to choose a separator that does not have plastic parts, since in the event of a breakdown they cannot be replaced - you will have to purchase a new device.

Making whipped cream at home

Whipped cream can also be made from cream prepared as described above. This is quite relevant despite the fact that they are difficult to find in small stores, and the purchased product contains the maximum amount of various preservatives that obviously will not improve health.

Ingredients:

One glass of heavy cream
A teaspoon of vanilla sugar
40 grams of sugar

Cooking: Cool the cream (do not put in the freezer). Then add the rest of the ingredients and start whipping at minimum speed, gradually increasing it until you get whipped cream of a thick consistency. Store the resulting mass in the refrigerator.

Important: cream with a low fat content of whipped cream will not work, you need to take cream of 33% or more.

Whipped milk cream

If there is a need for whipped cream, and there is no time to prepare heavy cream, then there is a way out of this situation.

You will need:

half a cup of milk;
a quarter cup of cool water;
a teaspoon of gelatin;
a quarter cup of powdered sugar;
a teaspoon of vanilla.

Cooking: Dissolve gelatin in cold water. Put the milk on medium heat to bask, it is worth stirring constantly so that the burnt taste does not turn out in the end. Mix milk with gelatin and beat with a mixer until smooth. Add sugar and vanilla, while continuing to beat with a mixer. Put the resulting mass in the refrigerator for two hours, while it should be stirred every ten minutes. Then remove the cream from the refrigerator and beat with a blender at the highest speed until whipped cream is thick.

Tips:

Be sure to stir the mass during cooling, otherwise it may exfoliate.
Whipped cream can be flavored with liquor, cocoa powder, chocolate, orange or almond extract, lemon, and other additives to taste.
To make colored cream, you can add food coloring.

Benefit

Fresh cream is useful for people suffering from:

gastritis;
stomach ulcer and duodenal ulcer;
poisoning.

The cream also contains an amino acid, which is converted in the body into a hormone of joy, thereby improving mood and performance. And by adding cream to drinks like coffee, plaque can be avoided.

Contraindications

The cream may have an adverse effect on children under two years of age and people with:

obesity;
violation of metabolic processes in the body;
pathologies of the liver;
diseases of the heart and blood vessels;
hypertension;
lactose intolerance.

Conclusion

In conclusion, it is worth noting that with home-made cream, your dishes will be tastier, healthier for the family and especially for children, and will have a more natural and rich taste. Naturally, it is easier to buy a product in a store, but this is not always possible. In addition, for the above reasons, it is worth working on the cream at home, and it will be worth the effort.

Cream is a dairy product that is obtained from whole milk by separating its fat fraction. Before the invention of separators, cream was obtained by draining the settled milk in special containers with a tap at the bottom, hence the name “cream”. Because cream is nothing more than the top layer of settled fat milk.

Cream is rich in vitamins and fatty acids. This product is perfect for creating a variety of desserts, as well as nourishing cosmetic masks. You can make real heavy cream yourself. This can be done in various ways.

In general, in industrial conditions, fat cream is usually obtained by separation, that is, the separation of liquids of different densities. Cream is natural, which is obtained from whole milk, and reconstituted - based on powdered cream. I don’t mention vegetable ones, because I never use them. Cream is used to make desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make it yourself from whole milk.

You can get cream at home by hand or using a separator. Fat cream, which is used for desserts, is made from milk and butter. Manual cream is made by settling milk throughout the day. In this case, the cream rises up, and you just need to collect it with a spoon or ladle. In the second case, you need a separator. It is installed strictly vertically. It is advisable to slightly warm the milk and strain it. Then it is poured into the milk receiver and they begin to slowly turn the handle, gradually increasing the speed.

The third method involves the preparation of heavy cream. Put butter in milk and put the container on a small fire. Warm up until the oil is completely dispersed. Then the hot mixture is whipped in a blender, poured into a suitable clean container, cooled and left overnight in the refrigerator. Now the cream can be whipped for a cream or other dessert.

Homemade cream from milk and butter

Ingredients:

Butter - 200 grams
Milk - 200 milliliters

Cooking method:

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat, and butter is 72%.
Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a rather dense foam on the surface.
Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be careful not to over-beat: if you over-whip heavy cream, it will turn back into butter and buttermilk (the product that remains after whipping cream).
We use whipped cream as an independent dessert (in this case, serve it with fresh fruits and berries) or as a base for homemade ice cream. Whipped cream is also a delicious layer for biscuits or a base for creating excellent types of delicate and airy cream.

Butter cream

Alternatively, you can make cream with store-bought milk and butter. The main thing is that these products are fresh and of high quality. You will also need paper napkins and gauze. They can be purchased at a pharmacy.

Ingredients:

Butter - 200 grams
Milk - 200 milliliters

Cooking method:

Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, after cutting it into small pieces. Then put the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mass to a boil. It just needs to melt well. Pour a homogeneous warm liquid into a pre-prepared blender and beat it for 5-9 minutes.
To prevent the whipped mixture from turning into butter, first turn on the blender at the lowest power. And then gradually increase its speed. Turning off the blender should also be gradual.
Next, pour the mixture into another container (preferably glass), cover with a paper towel or gauze and cool. Then put it all in the refrigerator for about 6-8 hours, although it is possible for one day.
The fat content of the cream can be changed in any direction by increasing or decreasing the amount of butter. However, pay attention to the fat content, which is indicated on the package. Calculating the fat content of cream is not difficult. Let's say you need 38% cream. This means that in 1 kg of the product there should be 380 g of fat.
For example, you have 2.5% milk and 80% fat butter. Since the fat content of the cream is mainly due to the oil, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk you will get the missing 20 g. Of course, there will be an error, but insignificant.

Homemade milk cream by hand

Ingredients:

whole cow's milk

Cooking method:

If you buy milk, it is better to strain it again. Pour it into a clean, dry bowl. A deep bowl will do.
Put a bowl of milk in the refrigerator for a day.
Now carefully remove the cream with a spoon or ladle.
Pour the cream into a clean bowl and store in the refrigerator, otherwise it will spoil. In this way you will get cream, with a fat content of approximately 25 percent.

Cream from milk at home using a separator

Ingredients:

whole cow's milk

Cooking method:

We install the separator on the edge of the table and fix it on a special stand. Make sure the device is in a vertical position.
Milk must be warm. Therefore, we preheat to a temperature of 35 degrees. We filter.
Pour warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.
The cream will go into a separate container and the skimmed milk into another. Before the separation is completed, skip a little skimmed milk so that all the cream comes out.

Cream of any fat content from milk and butter

Cream of milk and butter. Cream is a very expensive product, and it’s very difficult to find high-quality ones, and it’s impossible to buy heavy cream that is suitable for whipping from us, so I always prepare the cream myself. The cooking process is simple.

Ingredients:

milk, 200 ml
butter, 200 grams

Cooking method:

Pour milk into a saucepan and add butter.
It is not necessary to boil the mass, as soon as the butter melts, immediately remove from heat.
Pour the hot mixture into a blender for mixing cocktails and beat for 7-10 minutes.
Thus, milk and butter will unite and become one.
Pour the finished cream into a jar and put it in the refrigerator to cool for 6-10 hours.
Cream is ready to use. You can store such cream in the refrigerator for 3-4 days.

Ingredients:

milk
butter

Cooking method:

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%
Pour 200 milliliters of milk into a small saucepan and put 200 grams of butter there. In general, you can use soft butter (take it out of the refrigerator in advance) or cut it into pieces - this way the process will go faster. However, I don’t bother in this regard and sometimes I use oil straight from the freezer.
We put the dishes on medium heat and, stirring, let the oil completely dissolve. You don't need to boil the mixture of milk and butter - just heat everything so that the butter melts and floats on the surface. As a result, the mass will be quite hot.
It remains to combine milk with butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. It is most convenient and fastest to do this in a blender (in which cocktails are made), but you can also use a hand or stationary mixer. Pour the milk and butter (still hot) into the bowl and turn on the mixer.
Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a rather dense foam on the surface.
Pour the already prepared heavy cream into a suitable storage dish and let the mass cool completely. After that, put the cream in the refrigerator for 6-12 hours. I usually make cream in the evening and leave it in the cold until morning. In fact, after this time, heavy cream for whipping is completely ready. It is possible that after the refrigerator you will see thick clots on the surface of the cream, but do not worry - this is normal.
Whip the cream while chilled. If you will make cream for cakes or pastries, immediately add powdered sugar, vanillin (optional) to the cold cream.
Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be gentle and don't overdo it.

Homemade heavy cream from milk

Ingredients:

Milk, fat content 3.5% - 200 milliliters;
Butter 82.5% - 200 grams.

Cooking method:

Combine milk and butter in a saucepan. Put on low heat and heat until the butter is completely dissolved in milk. Bring to a boil and boil the butter-milk mixture is not necessary!
The next step is to obtain an emulsion. But first, a small lyrical digression, important for understanding the essence of the processes.
An emulsion is a dispersed system, which is liquid droplets distributed in another liquid. Emulsions are formed by mixing immiscible liquids such as water and fat. The simplest example of an emulsion is milk: in it, drops of milk fat are evenly and stably distributed in the aquatic environment. Emulsification processes serve culinary purposes when we create fluffy butter sauces. We'll talk more about sauces and emulsions in future articles, but for now let's get back to our process.
So, in order to get a uniform emulsion of milk and butter, we need to mix the liquid that we received in the most thorough way. For these purposes, a whisk or mixer is not suitable! Be sure to use a device with knives: a stationary or immersion blender, a food processor. It is the knives that are designed to break the smallest fat capsules into even smaller ones, which will allow them to evenly mix with the liquid medium.
Pour the warm butter-milk mixture into the bowl of a blender and beat the liquid at high speed for 8-10 minutes. At the end of whipping, pour the resulting mass into a clean (preferably sterilized) glassware. Strain the liquid through a sieve to avoid lumps in the cream.
Cover the dish with non-woven material so that it does not touch the surface of the liquid. Leave to cool to room temperature. Then tightly close the lid and refrigerate for at least 8 hours.
If, after the holding time, you did not find floating pieces of butter in the milk, then the cream was a success. The top will be thicker. This is fine. Just mix it thoroughly with the main liquid.
Your cream is ready. They have sufficient density, while maintaining fluidity. And we achieved this without the use of carrageenan. The consistency of the cream turned out to be enveloping, the taste - rich, creamy. What you need!
The cream whips up perfectly, in just a couple of minutes, and keeps its shape perfectly. The result has been achieved.
Now you can use this wonderful cream for your culinary purposes!

If we sum up the fat content of each ingredient, multiplied by its mass, and divide by the weight of the resulting product, then we will calculate the fat content of the finished cream.
Remember what I used to prepare 200 milliliters of milk, 3.5% fat and 200 grams of butter, 82.5% fat? Let's calculate what is the fat content of the cream obtained from these ingredients.
200 grams of butter contains 165 grams of fat with a mass fraction of 0.825.
200 milliliters of milk contains 7 grams of fat with a mass fraction of 0.035.
Therefore, 400 grams of the finished product contains 165+7=172 grams of fat.
Then the mass fraction of fat in the finished product will be 172/400 = 0.43 or 43%.
The fat content of the cream can be varied at your discretion.
For cream with a fat content of 30%, you need to take 1 part butter and 2 parts milk. For example, 200 grams of butter 82.5% and 400 milliliters of milk 3.5%.
For cream with a fat content of 35%, you need to take 1 part butter and 1.5 parts milk. For example, 200 grams of butter 82.5% and 300 milliliters of milk 3.5%.

Heavy homemade cream

Ingredients:

400 ml milk (2.5-3.5%)
butter (quantity depends on the desired fat content, 380-400 grams for 35% cream)
Put the butter in the freezer.

Cooking method:

So, here's milk and butter. put the butter in the freezer.
Grate the butter into the milk. Read more:
We put on the smallest fire so that the milk is barely warmed up, and the butter is completely melted.
Off the stove and straight into the blender. At first, butter and milk still exist separately from each other.
Beat for 3 minutes at high speed. Now milk and butter are already one.
Pour into a saucepan - this is the mass obtained. And in the fridge. I do at night.
Here's what we got in the morning.
We put them in a mixer and beat as usual.
The mass is gradually compacted.

How to make cream at home

The process of settling cream is quite long. The average rate of raising fat particles to the surface of milk is only 1 centimeter in 3-4 hours under normal conditions. An important role in the process of lifting is played by the temperature in the room where the milk is located. In order to speed up the process of collecting cream, factories and processing plants use a special centrifuge, which helps to separate cream from milk much faster than in the usual way.
Additional processing of cream is necessary to eliminate bacteria and extend the shelf life of the product for consumption. Processing can be different and, depending on its type, pasteurized and sterilized cream are distinguished. The former are processed at lower temperatures than sterilized ones, due to which they have a much more pronounced and rich taste of boiled milk. Pasteurized cream can be stored for 72 hours, after which it becomes unusable. A serious difference between sterilized and pasteurized cream is not only in the way they are processed, but also in the shelf life. Sterilized cream will be good for eating up to 4 months.
If, after reading the composition of vegetable cream, you doubt the quality of dairy products, then you should not rush and refuse cream altogether. You can prepare a high-quality dairy product yourself at home. To do this, you will need to defend the milk until a layer of cream is completely formed. After the milk has settled, carefully separate the cream and warm it up. For pasteurization, the processing temperature will be 85°C, and for sterilization - 100°C.
After heat treatment, the cream is cooled and poured into various containers prepared in advance. Remember, if you've pasteurized cream, it's worth consuming it as soon as possible, as it has a shelf life of less than 12 hours. But after sterilization, the cream can be stored for a month.

We make heavy cream from milk and butter with our own hands.

It's no secret that whipped cream is a very tasty and delicate dessert that can be easily prepared at home. However, only special cream is suitable for whipping, the fat content of which should be at least 30%. If you find it difficult to get just such, I will tell you how to make heavy cream from milk and butter at home.

Handmade cream from milk and butter

Frankly speaking, it is very difficult for me to buy heavy cream from us in the store that is suitable for whipping. In my recipes, I use natural heavy cream with a shelf life of 5-7 days, but they go on sale extremely rarely (even they are delivered to hypermarkets once a week and it’s hard to guess when exactly). I don’t take cream in a tetrapack that is stored for several months out of principle - I love everything natural and try to buy products without preservatives (or with a minimum amount of them).

And not so long ago, one of the site's guests, Zhenechka Derevesnikova (thank you so much!), suggested to me a wonderful way to make heavy cream from milk and butter. At first, I was rather skeptical about this method (it didn’t fit in my head that butter and milk could become one, and then also keep their shape after whipping), but immediately went to check. And the result pleased me 100% - now I do not depend on stores and cook heavy cream on my own, and when I need them.

So, to make cream at home, we only need milk and butter. Take milk of any fat content, but butter - the fatter, the better. No spreads or margarine will do - only high-quality butter (at least 72%). By the way, the fat content of the finished cream can be easily adjusted - you just need to calculate the fat content and proportions of the original products.

For example, if you need cream of 33-35% fat, take milk and butter in equal proportions. Right up to a gram, accuracy is not so important - +/_ 10 grams-milliliters will not make the weather. Cream with a fat content of about 25% can be obtained from 500 milliliters of milk and 280 grams of butter (you can take 2 times less products if you need less cream). Well, less fatty ones (I think there are no problems with them) -15% cream - cook from 630 milliliters of milk and 175 grams of butter, respectively.

It must be said that the cost of homemade heavy cream is about 1.8 times cheaper than store-bought. Isn't that great? In addition, having butter in stock (just buy a couple of packs and put it in the freezer) and milk (we always have it in the refrigerator in large quantities), you can afford to cook any dessert that includes heavy cream at any time. for whipping.

Ingredients:

Butter - 200 grams
Milk - 200 milliliters

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%.

Pour 200 milliliters of milk into a small saucepan and put 200 grams of butter there. In general, you can use soft butter (take it out of the refrigerator in advance) or cut it into pieces - this way the process will go faster. However, I don’t bother in this regard and sometimes I use oil straight from the freezer.

We put the dishes on medium heat and, stirring, let the oil completely dissolve. You don't need to boil the mixture of milk and butter - just warm everything up so that the butter melts and floats on the surface. As a result, the mass will be quite hot.

It remains to combine milk with butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. It is most convenient and fastest to do this in a blender (in which cocktails are made), but you can also use a hand or stationary mixer. Pour the milk and butter (still hot) into the bowl and turn on the mixer.

Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a rather dense foam on the surface.

Pour the already prepared heavy cream into a suitable storage dish and let the mass cool completely. After that, put the cream in the refrigerator for 6-12 hours. I usually make cream in the evening and leave it in the cold until morning. In fact, after this time, heavy cream for whipping is completely ready. It is possible that after the refrigerator you will see dense clots on the surface of the cream, but do not worry - this is normal.

Whip the cream while chilled. If you will make cream for cakes or pastries, immediately add powdered sugar, vanillin (optional) to the cold cream.

Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be careful not to over-beat: if you over-whip heavy cream, it will turn back into butter and buttermilk (the product that remains after whipping cream).

We use whipped cream as an independent dessert (in this case, serve it with fresh fruits and berries) or as a base for homemade ice cream. Whipped cream is also a delicious layer for biscuits or a base for creating excellent types of delicate and airy cream. Experiment!

Often it is not possible to buy high-quality natural cream in a regular store. Either they are not in the assortment at all, or they are not fat enough and are not suitable for making desserts and many other dishes. What to do in this case? It's simple: stock up on the right ingredients in advance, practice making a little and take the production process into your own hands. Moreover, even people who are not experienced in culinary wisdom and secrets can make cream from milk at home.

Cooking cream by hand
To make cream, you need whole cow's milk. Optionally, you can replace it with goat, if you like it more. The main thing is that this milk should be fat enough, not homogenized, otherwise you will not be able to separate the cream.

Pour the milk into a clean bowl. A small flat plate works best.
We leave a plate of milk in a cold place for 14 - 20 hours.
Carefully remove the resulting creamy sediment with a ladle or spoon.

Store fresh cream in a clean, closed container in the refrigerator, otherwise it will spoil quickly. The fat content of cream prepared in this way is approximately 25%.

Preparing cream with a separator
The first method does not require the use of additional equipment, it is quite simple and affordable. But it is much more efficient to separate cream from milk using a special household separator. You can buy it in stores of household and household equipment. Separators are both manual and electric.

Install the separator on the edge of the table or fix it on a special stand. In order for you to be able to make cream from milk, the device must be located strictly vertically.
Cream separates better from warm milk (30 - 35 ºC), so it must be heated to the desired temperature and strained.
Pour the milk into the milk container. Run the separator. If you have a manual model, then slowly begin to rotate the handle of the device, increasing the speed. As soon as the drive mechanism beeps, you can turn the tap valve and start feeding milk into the drum.
During the operation of the appliance, the cream will separate from the milk and pour into a suitable container. Before you complete the separation, run some skimmed milk through the drum to force out the rest of the creamy mass.

Whichever way you choose to separate the cream, remember to use only natural, fresh milk. Because only such a product has a sufficient degree of fat content. Milk bought in a store is absolutely not suitable for making cream, as it is made from a soluble powder obtained by drying normalized pasteurized cow's milk.