▷ Extra firm whipped cream 【 2021 】

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Extra firm whipped cream is an essential ingredient in many pastry recipes and sometimes the right texture is not achieved. One of the worst nightmares of any pastry @ is to see that after a while it starts to go down, to release serum and spoil that cool dessert made with so much love.
Whipping cream is very simple, but sometimes it causes problems and the most common are that it does not rise much when you beat it, that it is cut, it turns into butter … and just at the time you need it most.
So you can breathe because from now on you are going to get it right with the explanations that I am going to give you below on how to make special hard whipped cream for confectionery.
If you follow my advice you will be able to make a cream as firm as that of the pastry shops and you will see how the next day it has the same body as when you prepared it.

Extra firm whipped cream: videoreceta

Ingredients for every 200 ml of cream:

200 ml of whipping cream
50 g of icing sugar
2 teaspoons cream cheese

Tricks and tips

Put the bowl (it can be metal or glass), the cream and the bars the day before in the refrigerator. The cold is essential to whip the cream well.
To achieve an optimal result you must have a whisk, although you can also do it with an arm mixer.
The cream must have at least 35% fat.
Make gentle movements with the rods so that the cream is aerated.

Step recipe.

Stir the container so that the fat is distributed and falls into the bowl.

Take the mixer and start beating at low speed. As soon as it begins to thicken you have to add the cream cheese, do not worry about the quantities because it does not give it flavor and yet there is a great firmness in the cream. You also have to increase the speed of the mixer.

When you see that it thickens more, you add the sugar in the form of rain and little by little so that it integrates better and does not cut.

Keep beating until the cream is fully whipped, but without overdoing it as it can turn into butter.

The trick to knowing that it is at its point is when the rods make deep and yellowish grooves and when you take them out of the bowl they do not drip any cream.