#whippedcream #frosting #lisaskitchen

A few highlights while whipping cream
- Choose the right whipped cream
- Milk fat no less than 33%
- Add icing sugar instead of caster sugar or white sugar, 5-8% of the amount of cream
- Beat on medium speed until it thickens, then turn to low speed
- Dripping stage, suitable for making mousse cake, e.g. Tiramisu
- No peak stage, suitable for masking a cake by experienced bakers
- Soft peak, suitable for masking and piping
- Stiff peak, suitable for masking, piping and fillings
- Overwhipped

Three ways to stabilize the whipped cream:
1. Add skim milk powder, 5-8% of the amount of cream
2. Add mascarpone cheese, 25-30% of the amount of cream
3. Add white choc ( 35-40% of the amount of cream) and gelatine powder (1% of the amount of cream)
The 3rd method is the most stable compared to other 2 methods.
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#淡奶油打發 #鮮奶油打發 #穩定奶油打發 #whippedcream #frosting
打發淡奶油/鮮奶油的幾個重點：
- 一定要選用適合打發的淡奶油/鮮奶油
- 乳脂含量不要低於33%
- 盡量用糖粉來打發，糖粉的量是淡奶油量的5-8%
- 先中速讓淡奶油中進入空氣，待稍稍變稠之後，改成低速打發至需要的狀態
- 6分發 ，適合制作慕斯蛋糕, 比如提拉米蘇
- 7分發， 適合有經驗的烘焙者抹面
- 8分發，出現彎鉤狀，適合抹面和裱花
- 9-10發，出現短直立狀，適合抹面，裱花和夾心餡
- 打發過度，變得粗糙暗淡無光澤，好像豆腐渣一樣

穩定淡奶油/鮮奶油打發的幾個方法：
1. 加入脫脂奶粉，大約是淡奶油/鮮奶油量的5-8%
2. 加入馬斯卡彭奶酪，大約是淡奶油/鮮奶油量的25-30%
3. 加入白巧克力和吉利丁粉，白巧克力是淡奶油/鮮奶油量的35-40%， 吉利丁粉是淡奶油/鮮奶油量的1%
相比之下，第3種方法最穩定，而且裱花出來最光滑。