Gentle cream

Category: Dairy and egg dishes
Gentle cream

Ingredients

Cold butter and milk
in a ratio of 1: 2.

Cooking method

  • In this case, 100 gr. butter and 200 gr. milk:
  • Gentle cream
  • We put in the microwave for 1.5 minutes at full power (the butter will have time to melt):
  • Gentle cream
  • Pour into a blender:
  • Beat, until smooth, for 4-5 minutes:
  • Gentle cream
  • Pour into a bowl, in which we will beat:
  • Gentle cream
  • 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).
  • Gentle cream
  • 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 !




CREAM is the fattest part of whole milk. They are removed from fresh milk, which stood overnight, and obtained by separating cow's milk. They contain milk fat 8, 10, 20 and 35%, protein 4%, lactose 3.5%, minerals 0.4-0.6%. The energy value of cream depends on the amount of milk fat in it and is, respectively, 110, 118, 205, 337 kcal per 100 g. For fresh consumption, sterilized cream (fat content 10%, energy value 120 kcal) and whipped cream (respectively 27.5% and up to 345 kcal), as well as condensed and dry. They have high nutritional value and easy digestibility.

Cream is used to obtain sour cream, ice cream, butter, for the manufacture of culinary products. Fatty cream whips easily and quickly, is used to prepare sweet dishes (for example, parfait), creams, confectionery. Beat the cream at first with slow, smooth strokes, gradually accelerating the pace, until a thick foam forms.

MargoL
Qween,
Very helpful advice. It will definitely come in handy, I smell it in all places))
Lyulёk
I join. The recipe will definitely come in handy.
Mascarpone to the house. conditions we can already cook with cream. And now we know how to cream ourselves.
Qween
MargoL , Lyulёk , I will be very glad if it comes in handy.
Qween
Believe it or not, I just had an idea when reading a new post from the topic "Ice Cream Maker"! I'll go make some cream and then freeze them in an ice cream maker !!!! A!
And the recipe is a million years old! If I had not caught fire with an ice cream maker, then it would not have occurred to me to freeze this cream.
Wait for the report!
MargoL
We wait! Moreover, I also have an ice cream maker in my freezer ...
Qween
Tomorrow, there will be ice cream.
Cake
Qween , and this creamy coconut meringue will go superbly! Can be knocked down with sugar. and can I with condensed milk - really? I'll give you a link, and I'll give you a plus sign for the wonderful invention of homemade most delicate cream. especially since everyone has already learned how to make butter!
I'm telling you. we can literally make all the products with our own hands. it remains to figure out how to synthesize homemade eggs at home. Please do not offer options for perches on loggias!
Qween
Cake, Thank you .
It is possible with condensed milk.

Yeah, a hitch with eggs came out with us.
aynat
Quote: Qween

Believe it or not, I just had an idea when reading a new post from the topic "Ice Cream Maker"! I'll go make some cream and then freeze them in an ice cream maker !!!! A!
And the recipe is a million years old! If I had not caught fire with an ice cream maker, then it would not have occurred to me to freeze this cream.
Wait for the report!

And yesterday, when I knocked down the creamy cream for the coconut meringue, gave the children whiskers to lick (well, just a popsicle on a stick), I came and asked: "Is this ice cream?" So I thought maybe children can make ice cream like that in the summer (I don't have an ice cream maker)? And then home-made cream - otherwise for whipping in neighboring stores are rare. Can't freeze without an ice cream maker?
Qween
aynat , without an ice cream maker, you can freeze fine ice cream. I did this for a long time, and I can tell you a lot of details. Come to the "Ice Cream Maker" theme.

This homemade cream is delicious, kids will love it. Tomorrow I will report on ice cream from them. Eh, it's a pity that I didn't think of freezing for so long.

And don't buy "Whipping Cream" in the store, I'm even afraid to look at their composition, I don't know such words.
Coconut
Qween and if there is no microwave, then you can melt the butter on the stove, the cream will not suffer from this?
Hairpin
Queenie, and can your blender have a separate photo? I understand that the big difference is a blender that goes down into a glass or something like Magic. I have both, but Magic is more comfortable. But it is impossible to beat whites in Magic. It is impossible even to reanimate ... So I want to see what you have ..
Qween
Coconut , with the advent of the microwave, I do it in it, and before that on the stove.
Put the milk and butter on low heat and stir until the butter dissolves. In this case, the temperature of the finished mixture should be such that steam is not yet coming, that is, not very hot.

Hairpin, honestly, I'm lying in bed with a laptop, but for your sake I'll crawl out and take a picture. Wait a bit .
Let me remind you that at the beginning of the topic, I wrote that the mixer "Ros" remembers this recipe. Do you know what it is? What kind of blender is there.
Hairpin
Stop!!! Let's not crawl out! I'll wait a bit until tomorrow !!!
Qween
It's late. Well, I ran straight away, and I didn't read it.
Gentle cream
Aunt Besya
Quote: Lyulёk

I join. The recipe will definitely come in handy.
Mascarpone to the house. conditions we can already cook with cream. And now we know how to cream ourselves.
And this is where it is about Mascarpone - terribly I love Terramisu
Qween
Aunt Besya, here -https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=9195.0.html .
Just for mascarpone, you can't get off my cream. There homemade, very thick and heavy cream is needed.
Panevg1943
Quote: Qween

Just as delicious in cocoa, cappuccino, fruit salads, or wherever you like.
Qween, presented a pile of your own fragrant strawberries, and on top of an even larger pile of your cream. Is it possible to tease people like that when the season has not yet come for strawberries, and in the store it's just something soulless ?!
As for the whipping cream, they go for my sweet soul when making julienne (without whipping). I tried it on less fatty ones, but the taste is not the same. How do you think yours can be used for this purpose? The granddaughter really loves julienne!
Qween
Panevg1943, strawberries with this cream are delicious!

I did not heat them. But, you can try. If you take the risk, before me, then write how it ended.

Until the second whipping, they are heterogeneous (creamy film on top). But after the second whipping, the mass is already homogeneous, but completely not liquid, but like a soufflé. Perhaps, if it heats up, it will not exfoliate.

So I wanted a crook.
Hairpin
Queenie!
Thank you! Magic will not roll ... You have the possibility of air access from above, or the possibility of throwing something out ... And Magic has everything booked from above. That is why the whites do not whip up.
Lenusya
Qween, well, you fucking give: as from the Cornucopia.
No working mood now - only dreams of strawberries with cream and cappuccino
I have long wanted to ask: when your blog finally opens, I can't wait, at the same time you can see the recipes in one place
Qween
Hairpin, use an ordinary mixer, and do not suffer.

Lenusya , I the other day, I answered in "Ice Cream Maker" why I don't create a blog. Not all moments are clear to me yet, but I consider them essential.

Qween
I have already prepared ice cream.

Gentle cream

It turned out delicious, without ice crystals, and with a creamy aftertaste.

If anyone needs advice on making ice cream, including without an ice cream maker, but manually, then you are welcome to the section "Ice cream maker" - https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=646.0 .

Hairpin
Queenie! Great !!! You are not Queenie, but the princess and the pea. And ice cream without an ice cream maker, and you admit unpretentious mixers!
A good example, that the main thing is not technology (that is, money), but brains and desire !!!
Qween
Thank you, Hairpin, for the kind words .
You are right - the main desire!
Svetl @ nka
Yes, Qween is a godsend for us. (y) Exactly, that the wand is a lifesaver, and what an economical one
Qween
Svetl @ nka , Thank you
Hope my recipe comes in handy.
Elenka
Qween, please tell me how much cream is obtained by volume? I want to layer a large cake with them. I'm thinking about making 1 serving or 2.
Qween
Elenka69, cream is obtained from 100 g of butter and 200 g of milk, ~ 600-700 ml.
For a large cake with a lot of cakes, it is better to make 2 servings. And if 2-3 cakes, and the top is not greased with cream, then this amount is enough.

I proceed from the fact that our family loves to have a lot of cream in the cakes.

This cream perfectly impregnates the cakes.
Elenka
Qween Thanks for the answer! I will do so!
Freken Bock
Oh, again I almost missed everything! Qween, you are a storehouse of wisdom straight! I will definitely take up the cream one of these days.
Qween
Freken Bock, Thank you
Svetl @ nka
Qween

Do you need to take milk in grams or milliliters? You probably took the finished package 200g or weighed it? I have homemade milk
Qween
Svetl @ nka, I'm a lazy person. I put the cup on the scale and add everything to it. But, if you are not lazy, then you can pour milk in ml.
Svetl @ nka
Quote: Qween

Svetl @ nka, I'm a lazy person. I put the cup on the scale and add everything to it. But, if you are not lazy, then you can pour milk in ml.

Nope, I'm so. I need everything on the scales
anka
Qween
what a wonderful recipe, I will definitely try it out.
Thank you
Qween
anka of course try it. I wish you everything worked out as it should.
Shurshun
I made a sorceress https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=6972.0 with cream instead of cream, marzipan glaze on top, the cake lived for 1 hour. Tender biscuit + almost double cream = happiness
THANKS FOR THE RECIPE !!!
Qween
Shurshun, I'm glad, that you liked
Andreevna
Qween
I was not only interested in this recipe, but very interested. The preparatory moment has already been spent and the mass of milk and butter whipped in a blender has been successfully sent to the refrigerator until tomorrow morning. While the flight was normal, exactly according to the instructions.
Thank you very much for such an easy-to-use and not only necessary, but also useful recipe for making homemade cream
Qween
Andreevna please, of course. But, please, write your opinion after preparation.
Andreevna
Of course, I will definitely write.
obgorka_gu
Qween Thanks for the timely, interesting recipe, here again I will buy everything for the coconut cakes from Tortyzhka and I will definitely try to make your cream!
Qween
obgorka_gu, you are welcome .
Of course give it a try, it's still better than chemical cream.
Andreevna
Quote: Qween

But, please, write your opinion after preparation.
Well, that's it, I'm lost, what a weight loss here .... no way! The cream turned out to be just mortality, really tender! And I did this, like a real child of asphalt, from pasteurized milk of 3.5% (and pre-boiled a day ago) and butter bought in a store, though according to GOST and with a fat content of 82.5%. At the end of whipping, I added 3 tbsp. l. powdered sugar (no top) and a little vanilla sugar. I tried it, I think, what does this cream remind me of? And they reminded me of the Soviet ice cream sundae, a little melted, which I just adored. So the experiment will continue in the freezer, at your advice to Queenie. If, of course, something remains of this delicious cream, I still have to drink coffee. Eh, I can imagine how they would have turned out from homemade butter and milk!
Qween
Andreevnahow glad I am that you are not disappointed! May you be in good health!

And I make this cream from homemade milk and butter.
Shurshun
And I made other portions of cream as an experiment from 1.5% milk and butter "Krestyanskoe" and at the end of beating I added nothing, neither sugar nor vanilla - nothing.The result is a calmer cream to taste, and a sophisticated addition to the meringue.
anka
And here I figured that if we take milk 3.5% and butter 72.5%, then the output will be cream with a fat content of 26.5%.
As a result, I decided to take instead of milk 10% pasteurized drinking cream (ordinary state farm not long-term storage) and peasant butter 72.5% (proportions as in the original recipe 200 to 100) - as a result, cream with a fat content of 30.8 is very close to cream for whipping, only completely natural Whipped perfectly, taste great, chocolate cake with cherries worth soaking
I also want to try freezing. And if without an ice cream maker, then I just need it every 30 minutes. mix, did I understand correctly?
Qween
Girls, of course, the proportions can be changed.

I make this cream from homemade, fatty products, and if it is made from "store" products, then you can put more butter, or cook on drinking cream. Or, conversely, make cream from the least fatty foods.

Try to cook with such a cream, also interesting, easy - GENTLE OIL CREAM

anka , if you will make ice cream, then stir carefully every 30 minutes, and when the ice cream thickens well, then stir the last 2-3 times after 20 minutes.

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