Zamena za kremfiks - ucvršcivac za pavlaku za slag i slatku pavlaku (Thickener for heavy whipping cream and heavy cream)

Kako dobro umutiti slatku pavlaku?

1. KREM OD TARTARA I ŠEĆER U PRAHU

240 ml hladne slatke pavlake ili guste pavlake za šlag (tecna), 30 g šećera u prahu, ½ kašičice ekstrakta vanile, 1,2 ml tartara.

Priprema:

1. Hladna pavlake za šlag će duže zadržati svoj oblik.

2. Stavite činiju i mešalicu u frižider na oko 5 minuta.

3. U velikoj posudi izmiksajte električnim mikserom i stavite na srednje-veliku brzinu oko 3 minuta.

Ako izvučete mikser, a krema napraviti vrhove, onda znate da je skoro gotovo.

Ako preterate i počnete da pravite puter, umešajte još malo pavlake.

4. Kada se krem formira u mekane vrhove, dodajte šećer u prahu i krem od tartara. Jednom rukom nežno sipajte šećer i tartar, a drugom nastavite da mutite krem.

Šećer u prahu sadrži malo skroba, što takođe pomaže u stabilizaciji.

Meki vrhovi su dobri za jelo sa bobicaatim vocem, a cvrsci vrhovi su odlični za nanošenje na kolače.

5. Dodajte ekstrakt vanile.

6. Čuvajte ga u frižideru. 

Zamrzavanje šlaga nije dobro za njegovu konzistenciju.

Šlag je ukusan preliv za torte, pite i sladoled.

2. ŽELATIN I ŠEĆER U PRAHU

20 ml vode, 5 ml želatina bez ukusa, 240 ml guste pavlake za šlag (hladne), 60 g šećera u prahu, ½ kašičice ekstrakta vanile.

Priprema:

0. Ohladite činiju i dodatke u frižideru 5 minuta.

1. Sipajte želatin bez ukusa u vodu. Ostavite da odstoji nekoliko minuta. 

Kada želatin potpuno upije vodu, stavite posudu u mikrotalasnu pećnicu. 

2. Stavite u mikrotalasnu ternu na 5 sekundi ili zagrejte na srednje niskoj vatri (3) dok se želatin ne rastvori pazeći da ne proključa.

Proverite da li je želatin potpuno rastvoren. Ako nije, vratite ga na još nekoliko sekundi u mikrotalasnu. Kada ga izvadite, promešajte.

Znaćete da je spreman kada postane providan, bez znakova zrna želatina.

3. Pustite da se ohladi.

4. Počnite sa hladnom pavlakom za slag. Umutite dok ne počne da se zgušnjava i formira mekane vrhove. 

Kada provučete lopaticu kroz krem, ona treba da zadrži svoj oblik u mekim perjima.

Možete koristiti mikser sa postoljem sa dodatkom za mućenje ili ručni mikser koji držite iznad posude.

5. Kada krema dobije mekane vrhove, sipajte šećer u prahu i želatin. Uključite mikser na malu brzinu i nastavite da mutite dok se želatin i šećer potpuno ne sjedine i krem ne dobije čvrste vrhove.

Nemojte preterano mešati šlag jer će se pretvoriti u puter.

6. Dodajte ekstrakt vanile.

Za razliku od običnog šlaga, koji spadne nakon oko 3 sata, stabilizovani šlag će zadržati svoj oblik ceo dan. 

Napomena:

Mililitri (ml) su za tečnu pavlaku za šlag, a ne za prašak za šlag.

Šlag i slatka pavlaka koji traju do 12 sati

3. ŠEĆER U PRAHU

Pre mućenja dodajte 1 kašiku šećera u prahu u 120 ml šlaga ili guste pavlake.

4. ŠEĆER U PRAHU I KUKURUZNI ŠKROB

Kukuruzni skrob može uticati na teksturu vaše kreme, čineći je malo peskavom.

240 ml guste pavlake za slag ili slatke pavlake, 1 kašičica kukuruznog skroba, 1 kašika šećera u prahu, 1 kašičica ekstrakta vanile.

1. Ohladite posudu i nastavke miksera u frižideru 10 minuta.

Sipajte šolju guste pavlake za šlag u činiju i počnite da je mutite nastavkom za mućenje na srednjem nivou.  

2. Nakon što primetite mekane vrhove, počnite sa dodavanjem šećera u prahu, kukuruznog skroba i malo vanile. 

Mutite još minut-dva dok se svi sastojci savršeno ne sjedine, a krema ne postane mekana i čvrsta. 

Dodavanje više kukuruznog škroba neće učiniti da se krema za šlag stabilizuje. To će uticati samo na ukus.

5. GRČKI JOGURT I ŠEĆER U PRAHU

Umutite 120 ml slatke pavlake ili gustu pavlaku za slag, a zatim umutite 80 g grčkog jogurta sa 1 kašikom šećera u prahu.

Šlag i slatka pavlaka koji traju do 1 dan

6. MARSHMALLOVS

Dodajte 1 kašiku otopljenog belog sleza na svakih 120 ml kreme za šlag ili pavlake tokom faze mekog vrhunca.

7. MLEKO U PRAHU I ŠEĆER U PRAHU 

Umutiti 1 kašiku mleka u prahu (bez masti) sa 1 kašikom šećera u prahu i 1 kašičicom ekstrakta vanile pre dodavanja u 120 ml guste pavlake ili kreme za šlag.

1. Posudu i dodatke ohladite 10 minuta u frižideru.

2. Nakon što počnete da primećujete meke linije, pređite sa srednje na malu brzinu. Dodajte šećer u prahu, mleko u prahu i ekstrakt vanile u kremu. 

3. Mutite kratko dok se ne zgusne. 

Ako želite da dobijete kremastiji ukus šlaga, preko svih navedenih sastojaka koristite mleko u prahu.

Šlag i slag pavlaka koji traju do 2 dana

8. PUDING I ŠEĆER U PRAHU

Za 240 ml guste pavlake za šlag ili slatke pavlake umutite 1 kašiku pudinga od vanile ili bele čokolade pre dodavanja u krem sa 1 kašikom šećera u prahu i 1 kašičicom ekstrakta vanile.

1. Koristite ohlađenu pavlaku za šlag ili slatku pavlaku. Ohladite posudu i dodatke najmanje 5 do 10 minuta.

2. Umutite dok ne postignete mekane vrhove.

3. Dodajte ostale sastojke uz stalno mešanje na srednjoj brzini. 

Krem je gotov kada počnete da primećujete čvrste vrhove. 

Pazite da ga ne mešate previše, postaće mrvičasto.

How to whip heavy cream well?

1. CREAM OF TARTAR AND POWDERED SUGAR

240 ml of cold heavy cream or heavy whipping cream, 30g of powdered sugar, ½ teaspoon of vanilla extract, 1.2 mL of cream of tartar.

Preparation:

1. Keeping the whipping cream cold will make it hold its shape longer.

2. Put your bowl and beater in the refrigerator for about 5 minutes.

3. In a large bowl mix heavy whipping with an electric mixer and put it on medium-high speed for about 3 minutes.

If you draw the mixer out, and the cream comes up in a peak, then you know it’s almost done.

If you over-mix and start making butter, stir in a little more cream.

4. Once the cream has formed into soft peaks, add 2 powdered sugar and cream of tartar. Gently pour in the sugar and cream of tartar with one hand, and with the other, keep whipping the cream.

Powdered sugar contains a bit of starch in it, which helps with stabilizing too.

Soft peaks are good for eating with berries, and stiffer peaks are great for piping on cakes.

5. Add in vanilla extract.

6. Store it in the refrigerator. 

Freezing whipped cream isn’t good for its consistency.

Whipped cream makes a delicious topping for cakes, pies, and ice cream.

2. GELATIN AND POWDERED SUGAR

20 ml of water, 5 ml of unflavored gelatin, 240 ml of heavy whipping cream (cold), 60g of powdered sugar, ½ teaspoons of vanilla extract.

Preparation:

0. Chill the bowl and attachments in the fridge for 5 minutes.

1. Sprinkle unflavored gelatin into the water. Let it sit for a few minutes. 

When the gelatin fully absorbs the water, place the bowl in the microwave.

2. Put it in the microwave for 5 seconds or heat it over medium low heat (3) until gelatin dissolves making sure not to boil.

Check to make sure the gelatin is fully dissolved. If it isn’t, put it back in for a few more seconds. When you take it out, give it a stir.

You’ll know it’s ready when it gets transparent, with no sign of gelatin grains.

3. Let it cool.

4. Start with cold whipping cream. Whip it until it starts to thicken and forms into soft peaks. 

When you draw a spatula through the cream, it should hold its shape in soft pillows.

You can use a stand mixer with a whisk attachment, or a hand mixer that you hold over a bowl.

5. Once the cream forms soft peaks, pour in the powdered sugar and the gelatin. Turn the mixer to low speed and keep beating until the gelatin and sugar are fully incorporated and the cream forms stiff peaks.

Don’t over-mix the whipped cream because it will turn into butter.

6. Add vanilla extract.

Unlike regular whipped cream, which deflates after about 3 hours, stabilized whipped cream will hold its shape for a whole day. 

Note:

Milliliters (ml)  are for liquid whipping cream not whipping powder.

Whipped cream and heavy cream that last up to 12 hours

3. POWDERED SUGAR

Add 1 tablespoon of powdered sugar to 120 ml whipping cream or heavy cream before whipping.

4. POWDERED SUGAR AND CORNSTARCH

Cornstarch can affect the texture of your cream, making it slightly gritty.

240 ml of heavy cream or heavy whipping cream, 1 teaspoon of cornstarch, 1 tablespoon of powdered sugar, 1 teaspoon of vanilla extract.

1. Chill the bowl of your mixer in the fridge for 10 minutes.

Pour a cup of heavy whipping cream into the bowl and begin whisking it with a whisk attachment on medium.  

2. After you notice soft peaks, start by adding powdered sugar, cornstarch, and a bit of vanilla. 

Whip it for another minute or two until all the ingredients are perfectly combined and the cream is fluffy and firm. 

Adding more cornstarch won’t make the whipping cream more stabilized. It will only affect the taste.

5. GREEK YOGHURT AND POWDERED SUGAR

Whip 120 ml whipping or heavy cream to soft peaks, and then whip in 80g Greek yogurt with 1 tablespoon powdered sugar.

Whipped cream and heavy cream that last up to 1 day

6. MARSHMALLOWS

Add 1 tablespoon of melted marshmallows for every 120 ml of whipping or heavy cream during the soft-peak stage.

7. MILK POWDER AND POWDERED SUGAR 

Whisk 1 tablespoon milk powder (non fat) with 1 tablespoon powdered sugar and 1 teaspoon of vanilla extract before adding to 120 ml heavy or whipping cream.

1. Chill bowl and attachments for 10 minutes on the fridge.

2. After you start noticing soft lines, switch from medium to low speed. Add powdered sugar, milk powder and vanilla extract into your cream. 

3. Whisk it for a short period of time until it thickens. 

If you want to achieve the creamier taste of the whipped cream, use powdered milk over all other listed ingredients.

Whipped cream and heavy cream that last up to 2 days

8. PUDDING AND POWDERED SUGAR

For 240 ml of heavy whipping cream or heavy cream whisk 1 tablespoon vanilla or white chocolate pudding mix with 1 tablespoon powdered sugar and 1 teaspoon of vanilla extract before adding to the cream.

1. Use chilled whipping cream or heavy cream. Chill the bowl and attacments for at least 5 minutes to 10.

2. Whip it until you reach soft peaks.

3. Add the rest of the ingredients while constantly whisking it at a medium speed. 

The cream is ready when you start noticing firm peaks. 

Be careful not to over mix it, it will get crumbly.