How to quickly whip cream with cream fix
✅ How to whip cream with Cream-Fix
◽ 0.5 liters of 30% cream, well chilled
◽ 2 tablespoons of sugar (10 g)
◽ 2 packages of Cream-Fix (2 x 9 g)
This amount of whipped cream is enough to cover a 20 cm diameter cake twice (excluding sides and top) or one layer of a 24 x 35 cm sponge cake.
The cream should be chilled for at least 12 hours in the refrigerator before whipping.
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Pour the chilled cream into a glass bowl or bowl and refrigerate for an hour. This step is optional. The cream will still whip if you skip it.
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If you're using a plastic whipping bowl, simply pour the cream into it, add the sugar, and you can whip everything immediately. 🔽
Pour sugar into the chilled heavy cream. You can use regular granulated sugar or powdered sugar. If desired, you can also add vanilla sugar/vanilla sugar or vanilla extract.
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Whip everything, starting on the lowest speed of the mixer. When the cream is frothy and begins to thicken slightly, slowly add the cream fixings and gradually increase the speed to the highest possible.
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When the cream is noticeably stiff, you can stop whipping.
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Whipped cream should be stored in the refrigerator.