#SMEG BLENDER CREME PLUS#

When ready to use, gently stir the whipped cream to loosen it again. Whipped cream is best used immediately, but it can be stored in the fridge for later use as well. Start with a little and add more as needed. How much heavy whipping cream you’ll need will depend on how much whipped cream you’re making and how far you over-beat it. This should loosen the whipped cream and make it silky again. As long as you haven’t gone so far as to make butter, it can be saved! Simply fold a few tablespoons of heavy whipping cream into the whipped cream by hand. It’s happened to all of us, you walk away from the mixer for a few seconds and you come back to a lumpy mess. I usually aim for the softer side of medium peaks (shown in this post), as I like the soft cloud-like texture and appearance. Hard peaks- a dollop of whipped cream at this stage will almost completely hold its shape once it falls off the spoon.Medium peaks- a dollop of whipped cream at this stage will have a pointy top, but a soft base that slumps over berries or a cake.Soft peaks- a dollop of whipped cream at this stage will be slightly softer than sour cream.And I don’t look at the clock, I watch the cream to tell me when it’s done! How long you beat the cream will depend on how thick you want the whipped cream, which is entirely a personal preference.

#SMEG BLENDER CREME PLUS#

Plus going a little slower will give you more control so you don’t over-beat the cream. The tendency when making whipped cream is to just crank it all the way up to high and whip it really quickly, but that will create large unstable bubbles that will deflate over time.

This will create smaller bubbles of air throughout the cream as it whips, resulting in a more stable foam. If you’re using an electric mixer, beat on medium to medium-high speed (I use speed setting 6 on my kitchenaid stand mixer). Remember that the heavy cream will double once it’s whipped, so 1 cup of heavy cream will yield about 2 cups of whipped cream. This basic ratio can be doubled or tripled as needed to meet your needs.

1-2 tablespoons sugar (depending on how sweet you want it).I generally like the following ratio when I make whipped cream: I almost always use granulated sugar, but if you prefer powdered that’s fine too. Also, you may have heard that powdered sugar is the only way to get smooth whipped cream, but I haven’t found that to be true either. But if you have an unusually warm kitchen, it is something to consider. Many resources tell you to chill the bowl and whisk/beaters before making whipping cream, but honestly I’ve never done it. A whisk if you plan to whip by hand or an electric mixer (either hand-held or stand mixer).Granulated or powdered/confectioner’s sugar.

Smeg blender creme