![]() If you try to beat it all at once, there will still be some too soft cream at the bottom of your bowl no matter how good your mixer is or how large your bowl.I prefer to do it in 3 batches just to make sure that the cream is properly whipped. Whip the heavy cream in at least 2 batches.Place them in the fridge for about 30 minutes if you have the time. The bowl and the beaters should be clean and very cold as well. Make sure that the cream is very cold, straight from the fridge.Oetker’s cream stiffener (Whip it) for that purpose. Lighter whipping cream with about 30% fat content will probably need some help for keeping its shape, I always use Dr. Heavy cream with at least 35-36% fat content is best for whipping.If you cannot get it all, you can, of course, replace it with vanilla extract to taste. ![]() German home baking relies a lot on vanilla sugar, vanilla extract is not much used around here, I only buy it because I post recipes for the whole world and not just for Germany.
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