![]() Other names for cream sold in an aerosol can are skooshy cream (Scottish), squirty cream, spray cream, or aerosol cream. The gas is typically nitrous oxide, as carbon dioxide tends to give a sour taste. When the pressure is released, the gas leaves solution, producing bubbles. A gas dissolves in the butterfat under pressure. Whipped cream may also be made instantly in a aerosol can or in a whipping siphon with a whipped-cream charger. Various other substances, including gelatin and diphosphate, are used in commercial stabilizers. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream, while a few include whipped egg whites. The bubbles in the whipped cream immediately start to pop, and it begins to liquefy, giving it a useful lifetime of one to two hours. Results are best when the equipment and ingredients are cold. Methods of whipping Ĭream is usually whipped with a whisk, an electric hand mixer, or a food processor. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. The resulting colloid is roughly double the volume of the original cream. ĭuring whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The cream used as whipping cream has a high butterfat content-typically 30%–36%-as fat globules contribute to forming stable air bubbles.
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