Cream to sugar ratio

When making cream, you have to put sugar in it, but if you put too much, the cream will become very sweet, and if you put too little, it will have no taste. So when making cream, you should add sugar according to the proportion between them. This way, the cream will taste the best. Adding sugar to the cream will also help it to whip. When you make cakes at home, you definitely need to use cream. Here I will introduce to you the ratio of whipped cream and sugar.

Add 30 grams of sugar to 100 grams of whipped cream.

1. Storage precautions:

Whipped cream can be stored in a refrigerator at 2℃ ~ 7℃ for three days.

Second, the matters needing attention:

1. Place the unwhipped cream in a refrigerator at 2℃ ~ 7℃ for more than 24 hours and take it out after it is completely thawed.

The temperature of the cream before whipping should not be higher than 10℃, but if it is lower than 7℃, it will also affect the stability of the cream and the amount of whipping.

2. After gently shaking the cream, pour it into the mixing bowl. At this time, the temperature of the liquid cream is required to be between 7℃ and 10℃, and the capacity is between 10% and 25% of the mixing bowl (the whipped cream should be at the largest diameter of the mixing ball). Too high or too low room temperature will affect the quality and stability of the whipped cream, so it is whipped with ice water at the end.

3. Beat at medium or high speed until the gloss disappears and soft peaks appear.

3. Notes on use: The whipped cream can be used immediately after use. The whipped cream to be used should be stored in the refrigerator with a cover. Whipped cream has many uses, not just limited to cream cake decoration. Buttercream can be used for cake layers, top layers and decorations. You can also use cream to make frozen fruit cups and fruit salads.