Homemade buttercream can be used in cake layer breads and fruit salads

When we make cakes, ice cream, bread, etc., we often need cream, but sometimes we need to make it ourselves because we don't know where to buy it. So how to make cream? Let’s take a look at youyouii.com.

How to make cream

Cream method one:

Ingredients: 1 egg, 10g sugar, 2g salt, 100ml pure milk, 100ml cooking oil

step:

1. Break the eggs into a bowl and use a small spoon or special tool to separate the egg whites.

2. Beat the egg whites.

3. Add a little sugar to the egg whites and beat with a whisk until white foam forms. For the first time, add a little milk, salt, cooking oil and sugar and beat until thick.

4. Divide the remaining oil, sugar and milk into three parts, add them to the egg liquid in batches and continue beating until the cream becomes solid.

Cream method two:

Ingredients: Light cream, fine sugar

Steps: Buy a box of light cream, pour the light cream into the container, stir in one direction with a whisk, and add fine sugar three times during the stirring process. The more sugar you put in, the better. This takes more than 15 minutes to stir. Or use an electric egg beater, which only takes 2 to 4 minutes.

Cream method three:

Ingredients: whipping cream (liquid), blender, lemon

step:

1. Store the purchased whipped cream in appropriate conditions. (Unopened cream can be stored at low temperatures for a longer time, and can be stored for about half a month at temperatures below 10 degrees. Unwhipped cream cannot be repeatedly thawed or frozen during storage. Otherwise, the quality of the cream will be affected.)

2. Take out the unwhipped cream after it is completely thawed. If the temperature of the cream before whipping is higher than 10℃ or lower than 7℃, it will affect the stability and whipping volume of the cream.

3. Pour the cream into the mixing bowl and add some lemon appropriately. The capacity is 10%-25% of the mixing tank.

4. You can mix it by hand or with a mixer. If using a mixer, beat at medium or high speed (160-260 rpm).

5. The whipped cream can be used. The whipped cream should be stored in the refrigerator before use.

Cream method four:

Buy a box of whipping cream, preferably from Nestlé. (I’ve tried others, but they don’t seem to work very well). You can usually buy it in big supermarkets, such as Metro, Wal-Mart, etc.

Pour the whipping cream into the container, beat it in one direction with an egg beater, and add the fine sugar in three batches during the beating process. The more sugar you add, the better it will be. It needs to be beaten continuously for more than fifteen minutes. Or use an electric whisk (only 2 to 4 minutes). OK, the whipped cream is ready.

Precautions:

The whipped cream is ready for use. The whipped cream to be used should be stored covered in the refrigerator.

Whipped cream has many uses, not just limited to butter cake decorations.

Cream can be used for cake layers, tops and decorations. You can also use the cream to make frozen custard cups and fruit salads.