Gentle cream

Or maybe the problem is the degree of melting of butter in milk? My butter completely melted and it was like water, so I didn't understand why it took so long to whip. And if you just mix softened butter with warm milk, as for butter cream, then it's understandable why beat for so long and the mixture can really become more magnificent!

[Qween]

Qween today I made cream according to your recipe .. I did it nicely .. thanks for the recipe + 1

[Qween]

Qween,
Cream - . Yesterday I smeared the cake with them, one of your portions was enough for the whole cake in three layers.
My milk is super-pasteurized, not very fatty, and store-bought butter. I gave a little less milk, about 20 ml, and everything turned out great!
Tasty, simple, inexpensive. Thanks for the recipe!

[Qween]

Qween thank you for the recipe. I did it. I confess, I was very afraid, especially since I took powdered milk. thanks for the recipe !!!

and the ice cream came out great! already feasting on!

[Qween]

I have Anchor butter, whole milk,
butter and milk were from the refrigerator - in a micron at 850 power for 1.5 minutes it did not melt for another 1 minute,
the liquid was hot - the steam was coming, whipped with a submersible blender - I admired the swirling snowflakes outside the window and looked at the clock with one eye - exactly 4 minutes,
the result is a homogeneous mass, on top of a beautiful milk foam
put it in the refrigerator,
I needed cream for baking in the dough, so after three hours I took it out and poured a part for myself - the mass looks very much like purchased cream for whipping - thick, yellowish on top, a few lumps of butter float, the aroma is creamy
whipped the rest - everything worked out, the taste of the cream is so delicate, melting
I made this dessert:



Qween, thanks for the recipe

[if, during whipping, the mass is divided into milk and butter, and the cream does not work, just heat the mixture again until the butter dissolves, cool to room temperature. temperature, beat in a blender for at least 5 minutes and put back in the refrigerator, you can even for a day. Then whisk.]

I came to save all the failed cream. I tell and show.
Just a few posts above, I wrote that the first time I got the cream surprisingly well and easily. But the second time I got the same thing as many here - butter separately, milk separately. And I already knew what I did wrong. The first time I beat the mixture in a blender before chilling, as expected, 5 minutes. And everything was fine. The second time it was late in the evening, I decided not to make noise with a blender, but quickly mix with a mixer. I literally mixed it for 30 seconds with whisks and decided, like many here, that it was already mixed, why talk about it again? Well, in the morning I got milk with a floating layer of butter on top. But even then I did not suspect a trick (I read all 11 pages of comments after), and as a result of whipping - a kitchen splashed with milk and in a bowl - butter in pieces floating in milk. She was upset, but not desperate. Gave half a bag of thickener for cream (composition: starch, powder), no sense. And then I decided to do the whole process again (I decided that it wouldn't get any worse). I put this mixture on the stove again (I don't recognize the microwave, so I just don't have it), heated it over low heat, the butter melted, a light foam appeared. She took it off the heat, cooled it at room temperature, but not completely, it was slightly warm. And she chatted for a good 5 minutes in a blender. I put it in the refrigerator. Looking from time to time at the mass in the refrigerator, I already began to understand that I would still have cream, because the butter was no longer taken from above, just a white liquid with white foam on top. There was a mass in the cold for me this time for a day (it happened). I just whipped it, the result is in the photo. And I think it's not about the thickener at all, but about the fact that I thoroughly beat the mass before cooling this time.By the way, my bowl is made of plastic, so the material of the dishes is not important here, I think.



Outcome: if, during whipping, the mass is divided into milk and butter, and the cream does not work, just heat the mixture again until the butter dissolves, cool to room temperature. temperature, beat in a blender for at least 5 minutes and put back in the refrigerator, you can even for a day. Then whisk.

Thanks again to the author for the idea!

[Qween,]

Qween, thank you very much! I was going to make them for so long, but yesterday I decided. It's just lovely!
Made with milk 3.2%, it turned out great! And then what of 10% cream will be!
I have a hundred ideas
Here's with coffee:

Girls, thanks for the reviews and beautiful photos! To your health!

I read the topic carefully and wanted to try cooking. Or maybe someone made this cream from baked milk? Or maybe you shouldn't translate the product?

Alas, nothing happened. Here is a photo, please, analyze, point out mistakes, and is there a possibility of resuscitation, I really want to get the required cream.
Butter from under the cow, milk, too, however, took baked milk.
This is milk + butter after microwave
🔗
milk + butter whipped in Kenwood for 15 minutes at 2nd speed
🔗
Withstood 12 hours in the refrigerator, then continued to beat. Here's what happened
🔗
She was upset, of course, put everything aside, and smeared the cake with sour cream and sugar.
Do you think it makes sense tomorrow to continue trying to get the cream? Or will I still get butter separately, milk (whey or milk?) Separately?

Oh, Ludik, it seems to me that you just beat it up too much and got butter. I had the same trick with tiramisu a year ago. It came out with a tiramisu-flavored oil ... and a full kitchen of skim-whey ... But I noticed the recipe when I saw your name .... To cackle, perhaps, yourself, too, cream tomorrow?

milk + butter whipped in Kenwood for 15 minutes at 2nd speed

Blender !! At the maximum! At least 5 minutes. Read my post above.

[Irochka]

Oh, Ludik, it seems to me that you just beat it up too much and got butter. I had the same trick with tiramisu a year ago. It came out with a tiramisu-flavored oil ... and a full kitchen of skim-whey ... But I noticed the recipe when I saw your name .... To cackle, perhaps, yourself, too, cream tomorrow?

Irochka, Thanks for the sympathy!
She whipped without leaving Ken for a minute. There was no thickening to the expected cream. Immediately it began to spray, then grains went and oil was obtained.
I don't want to give up!
Now I will try to repeat the operations again, using the same blender and whisk mixer as in Qween.
Now I’ll sit for half an hour and, if no one advises anything new, I’ll reheat the resulting mass and go ahead ..., then in the refrigerator until morning.
I really want to get cream, not even for the cake, but for homemade ice cream. We don't have more than 10% cream, and ice cream in this case turns out to be more dairy than creamy ice cream.

Blender !! At the maximum! At least 5 minutes. Read my post above.

Lozja!
Thank you, I will take it into account during resuscitation.
Do you think you can leave everything in QEN for reanimation or change it to an old blender and a whisk mixer, like Qween?

I can’t guarantee anything, but there’s nowhere to retreat. I think it's worth repeating everything, once again carefully re-reading the recipe and doing everything exactly the same. If you need to get the cream right away, then I would also try this. I would drain this water, pour out a part, add sugar to it, boil it. Connected with the bulk of the water. I would put a bowl of butter in hot water. Whipping the butter, pour in the chilled syrup in a thin stream. In theory, the cream should come out

[Thank you: rose]

Thank you: rose: !
I have already melted the whole mass in the oven, now it is whipping in a blender, such as that of Qween.
Then pour it into a bowl from a whisk blender, cover with a cloth, it is recommended here
🔗 , and put it in the refrigerator.
I decided to repeat everything like Qween for the purity of the experiment.
Then all that remains is to complain about the homemade oil, because it is almost 100% fat. When overheated, it practically does not give liquid.

[Lyi]

Lyi, good luck!
The whole point is whipping, the first one I think. It does not need to be whipped, but it should be broken with blender knives until smooth, at maximum, and for a long time. This is the only way I can do it. And only then, after the refrigerator (it is better to hold it longer, it is possible for a day) - beat with a whisk.
This is my first post I deciphered, just for the first time I ran fleetingly at the computer, shouted and ran away. Sorry.

Alas! Nothing succeeded! I kept it in the refrigerator for two days, I used the blender and mixer the same as those of Qween, with the same whipping time at maximum speed.
So the oil is to blame, a very fatty homemade butter from under the cow.
By the way, I remembered that someone advised to reanimate the aged butter in this way: heat the butter with milk, and then beat the butter with a mixer, it turns out absolutely fresh butter, as if it had just been whipped.
But I will also try on store-bought butter and milk. I'd love to get some whipped cream for ice cream by summer.
There is really one more option, to dilute the heavy cream of my milkmaid by half (or more) and try to see if you can whip them.
So far, here's what I got.
🔗

absolutely the same garbage turned out this morning (((
Yesterday I beat it with a blender for 5 minutes ... I put it in the refrigerator overnight ... In the morning I began to beat it with a blender, it seemed like thickening began, I switched to a whisk ... and that's it ((the oil fell into a separate structure.

[THANKS FOR THE WONDERFUL IDEA]

And I, too, sometimes feel sorry for the money for whipping cream And here is such an excellent way out; and no need to look for this cream ... THANKS FOR THE WONDERFUL IDEA

help me figure it out, I did everything according to the recipe, in the morning I took out the cream, started whipping, the cream first thickened, and then became liquid, how to fix it?

Sorry. I have a question. Is it possible to beat with another blender, and not the one indicated in the recipe (with a chopper with knives that is included in the set with a submersible)

[Qween]

Qween, came running to deliver you +. This is a miracle, not cream! I did everything in a high bowl from a hand blender. Beat (about 5 minutes somewhere, no more) first with a blender. It was in the evening. This afternoon, without pouring, whipped with a whisk from a blender. Naturally, I added vanillin and powdered sugar at the end. It is a pity that some of them do not succeed, because this is just delicious !!! I wanted to try a spoon, but I stopped only when I had already eaten half of the cream! This is a real melted ice cream - I always bring ice cream to such a condition, I don't like hard ones. And most importantly, it's so easy to do!

Well ... I tried to make ice cream from cream and condensed milk, but it turned out to be butter.
I'm trying to reanimate. will it work ...

HURRAH! happened!
thanks to Lozja for the resuscitation recipe
melted the butter-milk mixture, whipped in a blender, cooled, in the refrigerator overnight. and now whipped with an ordinary whisk by hand for only 50 minutes on the ice.
it turned out not very strong foam, then I was afraid to beat it, put it in frozen molds.
waiting for ice cream

HURRAH! happened!
thanks to Lozja for the resuscitation recipe
melted the butter-milk mixture, whipped in a blender, cooled, in the refrigerator overnight. and now whipped with an ordinary whisk by hand for only 50 minutes on the ice.
it turned out not very strong foam, then I was afraid to beat it, put it in frozen molds.
waiting for ice cream

I am glad that my experience was useful to someone!

I decided to try the recipe from "NOTHING TO DO". It suddenly happened. I had to urgently bake a biscuit.
Thank you author from my family for the unplanned cake.

Question: no one melted chocolate with butter and what happened?

PS
Instead of sugar, I added two 8-gram bags of Dr. Oetker vanilla sugar.

Qween, thanks a lot for the recipe. Everything turned out wonderfully and even somehow unusually easy.When I read the topic, I expected problems, as a result, I got a gorgeous cream and an unplanned "Milk girl". Today I bought 10% cream I want to try to make ice cream. The main thing is to find a place in the freezer for the bowl (ice maker)

[Qween]

I read the whole topic in advance, took into account all the comments. The cream turned out to be very pretty, so if you follow the instructions strictly, everything will work out! The consistency is really like a melted ice cream, but for the cake I decided to add a bag of thickener. Thank you, Qween, for a wonderful recipe!

But my cream did not thicken, it tasted delicious to coffee, but liquid. Made strictly according to the recipe. Store milk and butter, because of this? I'll try again, with home. Others do

Store milk and butter, because of this? I'll try again, with home. Others do

I had everything from a store: both milk and butter.))) Butter 82% "According to GOST", milk 3.2% "Poddubny" from a soft bag. Eight hours later, the whipped cream dripped some milk to the bottom. I'll have to try milk from a bottle like "Prostokvashino".

Hurrah!!!! the third time I did it right !!!! Thank you very much for the recipe. Today I made my dessert with cream (cut a banana, a canned peach, added whipped cream with sugar and grated chocolate on top, it turned out like melted ice cream, very tasty !!!! I don’t risk giving ice cream to children in winter, but such cream is just right)

Please tell me, can you whip with an immersion blender? And another question: from the resulting chilled cream, but not yet whipped, can you try to make mascarpone? Maybe someone tried it?

Please tell me, is it possible to make ganache out of this cream?

An interesting recipe, I just wanted to do something similar! If I buy 30% cream for ice cream, then it will be much cheaper to buy ice cream itself, and if made from butter and milk ... hmm, it's interesting to try Probably I'll buy heavy cream once to at least find out what it is and how it differs from sour cream. No idea what they taste like

I did it the first time !!
Whole milk "house in the village", 3.8%, allegedly butter according to GOST "Smetanin"
Today the throm took out an butter-milk mixture, I thought that nothing would work, because a piece of frozen butter was floating in the milk, but she began to beat, everything combined perfectly, the mass turned out to be thick, fluffy, but not like in the first photo - there are just peaks of cream ... The mass has tripled, but it does not hold its shape. Added vanillin, 2 tbsp. l. powdered sugar, put it in the freezer, in the evening we will try ice cream

irisska, write how the ice cream turned out?

Yes, everything is already frozen. Ice cream is just like the store. Creamy and creamy. Only one moment confuses me. Spooning it looks like flour or starch has been added. Probably it is from powdered sugar. It was also added to cold milk. Next time I'll try to add sugar or powder when I heat milk and butter. And I will definitely do more. My daughter eats, says that I am fastidious, she really likes it. In the evening, the husband will check it out, he does not recognize any ice cream besides the GOST ice cream.
And you can probably add fruit-berries, or cocoa ...

Please tell me, can you whip with an immersion blender?

Yes, last night I did it with an immersion blender, only in less than 2-3 minutes. Today I replaced the immersion leg with a whisk, and it worked too. But back in 2010, I tried to do it, but the result was in vain, I abandoned this business, but it turns out in vain. Thanks for the recipe!
So, I think it would be necessary to knock down the chilled cream with your foot from a blender with knives, and not a whisk can work. After all, mayonnaise with such a leg is the easiest to get.

Often I make such cream, only the ratio of milk and butter is 1: 1, because everything is shop-made.The result is always great! But I was impatient to make 20 percent cream, what ratio should I take? Who is friends with mathematics, please tell me

Girls, I read everything, and did not understand what is better to beat after heating? I have a regular blender and a "processor" attachment for the cache, it has a chopping knife. The principle is the same as with a blender, only the bowl is wider and lower. What is better to beat? Can you add this cream to the layer? With fruits?

And, I saw everything, Queen whipped with an ordinary blender, not immersion) the question of the layer remains open

[Lelik]

Oooh, how many responses, but I did not receive a notification.

Girls, I'm glad that you liked the cream. To your health!

Girls, I read everything, and did not understand what is better to beat after heating? I have a regular blender and a "processor" attachment for the cache, it has a chopping knife. The principle is the same as with a blender, only the bowl is wider and lower. What is better to beat? Can you add this cream to the layer? With fruits?

And, I saw everything, Queen whipped with an ordinary blender, not immersion) the question of the layer remains open

Lelik, this is a very old Soviet recipe from a notebook, because once I made this cream with an ordinary Soviet mixer "Ros" (by the way, it is still available).

I would not use this cream in the interlayer with fruit. They are soft and may not stick together with fruit. Is it possible to add a thickener, but I do not use it, so the decision is yours.

Yeah, okay. Oh, and I called you incorrectly. You are Qween! And I wrote

I made cream today according to your recipe, everything turned out superb. I thought for a long time, how to beat it after kindling the butter, if there is no stationary blender and it dawned on me. I have a 1.2-liter Unit chopper with knives in a glass bowl, in general I tried it - it turns out no worse than a blender.

But I, to my great chagrin, did not get the cream. Although the milk is 3.5% and the butter is good.

Gentle cream

Category:
Dairy and egg dishes

Ingredients
Cold butter and milk
in a ratio of 1: 2.
Cooking method
In this case, 100 gr. butter and 200 gr. milk:


We put in the microwave for 1.5 minutes at full power (the butter will have time to melt):


Pour into a blender:

Beat, until smooth, for 4-5 minutes:


Pour into a bowl, in which we will beat:


And put it in the refrigerator until it's completely cooled. I leave overnight (or from morning to evening).
In the morning we take out a bowl, and begin to beat with a mixer:


The mass begins to foam, but does not splatter:


After 1.5-2 minutes, the mass noticeably thickens:


Then proceed at your own discretion. I, in this case, added 2 tbsp. l. with a slide of sugar, and vanillin (and spread a biscuit roll).

It is delicious to use such cream as cream in cakes. If you add gelatin or agar-agar, then you will have a delicious soufflé. Just as delicious in cocoa, cappuccino, fruit salads, or wherever you like.
The cream stands perfectly in the refrigerator, and does not settle, only slightly liquid appears at the bottom, but when stirring with a spoon, the mass becomes homogeneous again.


Note

This recipe is a lifesaver when you need butter but no cream. Do not buy in the store "Chudoprodukt" under the name "Confectionery cream", or "Cream for whipping."

I warn you right away that when making this cream, the power of the blender and mixer does not matter. Because this recipe is well remembered by the "Ros" mixer.

Bon Appetit !
Good morning, tell me what to do, I did everything according to the recipe, nothing happened, at first it seemed to whip and then once and the butter was cut off separately milk separately

Good afternoon,: hi: I have a question, which is the best oil to take? I did it according to the above recipe and: girl_sad: alas, nothing worked for me, butter is separate from milk and that's it

Made cream repeatedly. the truth did not turn out the first time.Beat after heating the milk with butter with an immersion blender for 5 minutes (I followed the girls' advice): I used different brands of Finnish oils. Thanks for the great recipe

Girls, I'm a newbie here, tell me, please, will this cream hold its shape if you decorate a cake with it? or just a cream? how to add powdered sugar?

is this a joke or what? Wow! I ran to cook! We never have heavy cream in the area, we have to go.
Damn, there is not enough oil How to calculate the fat content of the finished product? In what cases / recipes will such cream * not work *? (for slang) Didn't understand what approximate consistency the product should turn out to be? In the photo there are peaks, while others, as they write, do not work that way. I ask so as not to interrupt.
There was also a question about ganache, is it possible? Well, girls write about meringues, doesn't it melt from the cream?

Something mulberry nobody .....
I will write how I do. True, I slightly changed the proportions, almost 1: 1. The more oil, the fatter the cream will be. Only butter, more than milk, you probably don't need to take. It is very difficult to find heavy cream for whipping with us, for me it is an irreplaceable recipe.
I always take 72.5% butter (including in all creams), milk - what is in the refrigerator, usually I have it at least 2.6. I heat milk and butter quickly on the stove, stirring constantly. I beat in a blender bowl, but no more than five minutes, maybe 4 will not be, I do not have enough patience. I cool it and put it in the refrigerator overnight On the trail. day everything is whipped very well. Since I usually use it in cakes for mastic, for insurance I add a thickener, a little powdered sugar, and so sweet.
Last time I left it on the windowsill to cool down and forgot to put it in the refrigerator. In the morning, before chilling, I decided to spin it for a couple of seconds in a blender (they were still in the bowl). Do not do this)))) in 2 seconds they immediately thickened! I quickly put them in the refrigerator, I got scared, but then everything whipped up well!