Many people ask me how to whip the fresh cream every time and I finally decided to dedicate an article to it.
I state that only once did the cream become butter for me and in that case I didn’t throw it away but I followed the recipe for butter in the basic book.
The turning point came after I was told by a friend of mine, that to whip the cream in the thermomix, the mug had to be cold from the fridge, I never stopped using this advice.
Then, in addition to the cold mug, I noticed that the cream once whipped changes, not only visually (obviously), but also acoustically.
I don’t know if I can explain myself, usually since it takes a few seconds, a maximum of 1 minute, I stand in front of the thermomix and looking at it I noticed
I leave you with the recipe for the Thermomix whipped cream.
See you for the next recipe!
Nea!
Thermomix Whipped cream
Ingredients
- 300/350 ml fresh cream whipping
Instructions
Put the butterfly in the bowl and place it in the fridge for at least 30 minutes (me even 1 hour).
After the necessary time has elapsed, put the cream also cold from the fridge in the bowl, whisk: speed 3 for about 30 seconds (maximum 1 minute).
The whipped cream is ready when lines form on the sides.
Be careful to check carefully from the hole in the lid otherwise if it mounts too much it will become butter.
Once whipped, the cream is ready to be used… Buon appetito!
Recipe Notes
If you want a sweet cream, add the icing sugar from the lid hole after at least 30 seconds.
You can also use vegetable cream or long-life cream, as long as it is always cold from the fridge every time.
If it becomes butter, don’t throw it away, on the contrary, continue with the recipe for butter that is in the basic book. 🙂
*For those who are intolerant to dairy products, fresh lactose-free cream can be used.
