How to whip the cream into a thick foam for coffee

Coffee has long been an integral part of lifealmost every person. Different people prefer to drink it in different ways. Someone makes coffee bitter and strong, like a stone, but someone more likes a gentle combination of sweet milk taste and coffee bitterness. But the versatile approach to the use of this ancient drink does not diminish its importance and the need for constant development of methods of preparation.

One of the recipes for a deliciously brewed coffee iscoffee with cream. Many lovers of latte and cappuccino are ready for a lot of things for the sake of the foam, which should be thick, saturated, so as not to fall after the first small movement of the cup, but to hold on to the last sip. Restaurant specialists, who already have a very good hand on this matter, are surprised not only by the structure of the foam, but also by the shapes that work out of it. A wonderful foam is obtained in coffee machines, where special programs for such a result are laid out for special types of coffee.

But what can ordinary lovers do correctly?cooked cappuccino, latte, which do not have enough time or money to constantly enjoy these drinks in entertainment venues and public catering? The perfect way out is knowing how to whip the cream into a thick foam in your home kitchen. Then you can not only please yourself, but also amuse the invited guests who also share the pleasure of taste.

The right choice of cream for foam

To obtain the expected result in the form of a thick foam, there are several rules that should be followed when choosing cream:

• Buy raw materials for thick foam in the store, after checking the storage and production time, since the cream should be fresh.
• Choose cream as much as possible fat,but not less than 30%, because otherwise the foam will not work or it will fall almost immediately. The most suitable option is this product with a fat content of 33-36%. You can also take special cream, which indicates that they are made "To whip the foam."
• To make the foam thick, did not exfoliatetime whipping, you need to cool the cream, but it's also worth remembering that they should not be frozen or too cold. The most optimal cream temperature for whipping and obtaining foam is 3-4 degrees Celsius.
• Do not freeze and defrost the cream that will be used to make the foam, as during the whipping process, two products are split: oil and whey.
• Do not buy home-made cream to prepare a thick foam, since the whole result of the work will be lost within a few minutes, that is, the foam will fall.

How to increase the fat content of cream

If the store did not find the necessaryproduct, do not despair. Cream less than the required fat content in any case, there will always be in the refrigerator of the supermarket. There are several secrets that will help bring them to the condition of more fat, which is so necessary for obtaining a thick foam. Our grandmothers used the first method. It is very simple, but it will take some time. It consists in having the available cream to cook a little on a water bath. In this way, excess water evaporates. Cream will become much fatter. Another option that does not require any more effort is the method of adding a small amount of butter to low-fat cream. It itself has a large percentage of fat, which will also increase it in cream. In addition to these two methods, you can also use a special powder that promotes the evaporation of moisture. This thickener, which also has the features of increasing the fat content in the cream.

Methods of whipping cream for foam

There are several options how to whip the cream into a thick foam. Among them are:

1. Beating with a mixer.
2. Beating by hand.
3. Beating with a blender.

Although the latter option is used extremely rarely, since the blender is not suitable for this process. Search for a way to whip the cream in a thick foam blender, it's better not worth it.

Preparation of dishes

To learn how to whip the cream into a thick foammixer, the first thing to cool is not only the cream itself, but all the dishes. Corollas from the mixer, as well as dishes in which the foam will be beaten and stored, should be put for a few minutes in the refrigerator. When everything is ready, you need to shift it for a minute or two into the freezer. After the completion of all the preparatory processes, when the dishes and cream will be cooled, you can proceed to the very moment of whipping.

Preparation of a thick foam with a mixer

The first thing to remember is that you should not dono sharp and fast body movements. Pouring cream into a container, you need to start whipping with a minimum speed, very slowly raising it to the maximum. Do this best every 3-4 minutes. When the cream begins to thicken and turn into foam, the speed should be reduced back to a complete stop, but also slowly and gradually.

To produce a thick creamy foam, you can notwhisk them in large portions. The most optimal parameter will be a glass. It is also important to stop right. This is best done when, when the mixer is delivered, a small patch is formed, a spout, and the base itself does not spread even when tilted to the side. Beating further, you can get them a bit more saturated and thick. Then they will resemble those that are bought in a store in banks, already ready. If you do not stop at this stage, then in the end you will get butter.

How to whip the cream in a thick foam by hand

We study one more way of making deliciousdessert. Those who know how to whip the cream in a thick foam with a mixer, can easily cope with the corolla. The processes are very similar, because the instruments themselves are very similar. The only difference is that you have to do everything manually, and it can take a little longer, but less chance of getting to the consistency of the oil. So, how to whip the cream into a thick foam without a mixer. In this version, it is also worthwhile to cool all the components and start working, slowly moving the whisk on the plate with cream, gradually increasing the speed. Only here it is necessary to make sure that the whisk moves only in one direction during the whipping process. After gaining experience, how to whip the cream into a thick foam without a mixer, will no longer want to use the technique the next time. After all, doing this manually, you feel and completely control the process.

Should I use a blender to get a thick foam

Blender is not at all suitable for such a procedure,how to whip the cream into a thick foam for coffee. The only option is to change the standard cutting attachment to the whisk in it. Or, if there is none, and to achieve the desired result it is necessary to desperately, it is necessary to do all the movements at the lowest speed. The blender nozzle is made up of cutting knives that simply exfoliate the cream. After that, the foam obtained by beating in this way can be quite heterogeneous. Also it falls in a very short time. Therefore, do not waste effort and use the equipment for other purposes.

Secrets of using foam

The resulting foam is very strong and can be stored in the refrigerator for up to three days. Very tasty and beautiful will use it to coffee.

After she stands a little in the fridge, with the help of ordinary spoons you can even form different figures on your favorite drink, which will certainly please your family and friends.

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