Ingredient (english)

Cream

cream

By cream I always mean whipped cream with 30-33% fat. Otherwise I write in the recipe that the cream must be whipped. Cream (sweet cream) or whipped cream is the cream that settles in untreated milk and rises to the top. Cream contains fat-soluble vitamins and is rich in fat and milk protein. When cream is mixed with skimmed milk, it contains less fat (25-29%). There is also whipped cream "extra" with a fat content of 36%. The more fat the cream contains, the better it can be whipped, gets more volume and becomes stiffer. Before whipping, cream should preferably be "left to rest" in the refrigerator for several days and not be whipped quite fresh, as it then becomes more stiff. Fresh cream is kept in the fridge for about 4-6 days. Ultra-heated cream can even be kept outside the fridge for about 6 weeks. Then there is also sterilized cream, which can be kept outside the fridge for up to a year. During thunderstorms the cream usually "tips over" and flocculates. If possible always whip cream in a previously cooled fat-free mixing bowl. First "whip" at a slow pace and when the cream begins to become thick, finish whipping at high speed. Do not beat too long so that the cream does not become butter.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
309 kcal
3 g
2 g
30 g

Recipes with Cream

Advent Tiramisu
Advent Tiramisu Advents Tiramisu is best prepared with frozen wild berries and left in the fridge overnight or prepared at least 4-5 hours before serving to soften the biscuits. Whip the cream until stiff. ...
Advokaten Trost - Coffee with eggs Liqueur
Advokaten Trost - Coffee with eggs Liqueur For the Advokaten Trost coffee with egg liqueur first boil a strong coffee and fill into a heat-resistant glass. Add eggs liqueur. ...
Almond brittle biscuits
Almond brittle biscuits taste similar to Florentines and can be prepared very quickly. Preheat baking oven to 200° C or convection oven to 180° C. ...
Almond cream / Crema di Mandorle
Almond cream / Crema di Mandorle is an Italian dessert, which tastes particularly aromatic due to homemade brittle. In a coated frying pan, let out the butter, add the sugar and heat with a wooden spoon while stirring until the sugar has melted and browned slightly. ...
Almond Ice
Almond Ice The amount of almond ice cream is enough for three scoops per person. Roast the almonds in a pan while stirring until they start to smell. ...
Alsatian apple cake
Alsatian apple cake For the Alsatian apple cake flour with 30 g sugar and a pinch of salt mix. Add an egg yolk and diced cold butter. ...
Amaretto Tea
Amaretto Tea Boil the black tea with boiling water and let it brew for about 5 minutes to make it strong. Pour 20 cl tea into a pre-heated punch glass (tea water) and mix well with brown sugar. ...
Angels Kiss
Angels Kiss For the Shots Angels Kiss you need peace of mind and a little tact. The trick is that the cream does not run into the apricot brandy, but clearly stands out from it. ...
Anniversary cake
Anniversary cake For the anniversary cake you need a 26 springform pan. First bake a large shortcrust pastry base and a large chocolate sponge cake. ...

(C)opyright by Marions Kochbuch