How to make cake cream at home

Cake is a delicious delicacy that modern people love very much. Cake is made of flour, and adding an appropriate amount of cream to the cake can bring out the taste of the cake to the extreme. This shows the importance of cream in the flavor adjustment of cake. The cream needed for home cake making is a little troublesome to make. Let’s take a look at how to make the cream for cakes at home. If you are interested, you can learn more about it.

Buy 2 boxes of cream in the supermarket, about 125g. Buy another box of pure milk, the final amount is 350ml. Then place the cream in a container, preferably stainless steel. Use a whisk to beat in one direction, adding milk and fine sugar three times during the beating process. It is best to put ice water under the container as the low temperature makes it easier to whip the cream. Finally, the cream is beaten and becomes sweet, delicious, soft and smooth cake cream.

Ingredients needed: 1L whole milk, 40ml white vinegar/lemon juice, a little salt (optional), a little vanilla extract (optional). The tools needed are: a colander or sieve, a piece of gauze, and a tofu mold (optional). Put powdered sugar into milk, mix well with a whisk, put it in the refrigerator, take it out and beat it evenly after about 20 minutes. Pour the whipped cream into a container, beat it in one direction with a whisk, and add fine sugar three times during the beating process. The more sugar you put in, the easier it is to beat. You need to whisk continuously for more than fifteen minutes. Alternatively, use an electric mixer (only 2 to 4 minutes).

Refrigerate for about 70 minutes. The more you whip it, the more stable the whipped state will be. The production method is very simple, just need patience. When making cream, try to choose a large bowl, because when beating the egg whites, a lot of small bubbles will slowly appear on the egg whites, which means that the cream will become more and more as you beat it. The amount of whipped cream will be relatively large and you may not be able to use it all at once. You can put the remaining cream in a well-sealed fresh-keeping box (it must have a lid) or put it in a fresh-keeping bag, tie the bag and put it in the refrigerator. You can pour out the remaining ingredients next time you use it. At this time, the whipped cream will become like egg white. You can use a whisk to beat it for about 3 minutes and it will become the same as before (you don’t need to add anything when beating it at this time.