How to whip cream without turning it into butter

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Whipped cream is a delicious and essential ingredient in many dishes. It is used to make cream for cakes and cupcakes, added to hot chocolate or coffee, and used as a decoration for all kinds of desserts. However, not all housewives, especially those who have encountered whipping cream for the first time, do it correctly.

In order not to spoil the product and bring it to the required consistency, prepare all the necessary components of this process in advance.

To do this, you will need:

• cream (fat content from 30% and above);
• sugar (preferably powdered sugar);
• a cold place (a regular refrigerator will do);
• a mixer (any unit will do).

Features

Everything that the cream comes into contact with must be cold. To do this, you should place not only the product itself in the refrigerator, but also the container in which you will whip it, and even the mixer whisk.

Pour the cooled cream into a glass. You should start whipping the mass at low speeds, only gradually increasing the speed to maximum.

At the same time, constantly monitor the surface of the cream – as soon as traces of the whisk appear on it, and the cream itself increases in volume and acquires an airy structure, it means it is time to turn off the device.

You should not do this immediately – gradually reduce the whipping speed. At this point, you can add sugar or powdered sugar to the cream.