How to whip the whipping cream? (Kako umutiti slag?)

 Whipped cream with water 

Ingredients: 1 bag of whipping cream powder (40 g), 200 ml of cold water.

 Whipped cream with milk 

Ingredients:

1 bag of whipping cream powder (40 g), 200 ml of cold milk.

 Thicker whipped cream 

Ingredients: 1 bag of whipping cream powder (40 g), 170–180 ml of cold water or cold milk.

Note: If you use liquid heavy whipping cream let it be at least 36% fat.

 How to whip cream step by step? 

1. Place the empty bowl and mixing attachments (whisks) in the refrigerator for 10-15 minutes (or the freezer for 5-10 minutes if you are in a hurry).

1b. Milk or water should also be cold, from 30-60 minutes in the refrigerator.

2. Take out the bowl and whisks and immediately pour the whipping cream.

3. Add cold milk or cold water.

4. Beat with a mixer first on low, then on high speed for 2-4 minutes until it becomes firm and foamy.

 How do I know what to choose, water or milk? 

A) Whipped cream with water:

• lighter, "airier" whipped cream
• less caloric
• more stable for decoration (cakes, plain cakes)

B) Whipped cream with milk:

• creamier and fuller taste
• a little softer and less stable
• better for fruit cups, pancakes, quick desserts

Little tricks:

• Do not overbeat, because it can "break" and become watery.
• If you want really stiff whipped cream for decorating, use less liquid than it says (e.g. 10-20% less, 160-180 ml).

 Why didn't the whipped cream set?  

1. It's not cold enough

If the milk, bowl or heavy whipping cream (double cream) is lukewarm, the whipped cream will not whip well.

The solution: everything must be refrigerator cold. Cool the bowl for 15 minutes.

2. Wrong ratio of liquid to powder

Too much milk or water and you get runny whipped cream.

Solution: stick to the bag measurements. For stiffer whipped cream, reduce the liquid by 10-20% of what is written on the bag.

3. Weak or too long whipping

Both can spoil the result.

Solution: beat for 2-4 minutes and stop when it becomes firm and frothy. If it is mixed too much, it becomes watery and "cracks".

4. Bad whipping cream or an old bag 

Some whipping cream (powders) lose strength if left open for a long time.

Solution: use an unopened pouch.

5. Wet bowl or grease

If there is water or fat in the bowl, the whipped cream will rise more slowly.

Solution: the bowl must be clean and dry.

 How do I know if the whipped cream is done? 

1. Solid "peaks"

When you take out the beaters:

• whipping cream makes stiff peaks
• the tip does not bend immediately, but stands.

What do "picks" mean?

• Soft peaks mean it bends right away.
• Medium peaks means slightly standing.
• Firm peaks mean it stands upright, which is ideal for cakes.

2. A trace of the mixer remains

• when you drag the beaters through the whipped cream, a clear mark remains that does not "close" immediately.

3. Thick as cream

• it looks full, smooth and airy
• there is no liquid at the bottom of the bowl

4. Holds its shape in the bowl

• if you turn the bowl, the whipped cream does not move.

5. Shimmery but not runny

• it has a slight sheen, but is not "wet" or runny.

Small note

If it starts to look grainy or "choppy", that's a sign that you've gone over the limit and it's headed for over-whipping.

 Šlag sa vodom 

Sastojci: 1 kesica šlaga u prahu (40 g), 200 ml hladne vode.

 Šlag sa mlekom 

Sastojci: 1 kesica šlaga u prahu (40 g), 200 ml hladnog mleka.

 Cvršći šlag 

Sastojci: 1 kesica šlaga u prahu (40 g), 170–180 ml vode ili mleka.

Ako koristite tečnu pavlaku za slag neka bude najmanje 36% m.m. (mlečnih masti).

 Kako umutiti šlag korak po korak? 

1. Stavi praznu činiju i nastavke za mucenje u frižider 10–15 minuta (ili zamrzivač 5–10 minuta ako žuriš).

1b. Mleko ili voda takodje trebaju biti hladni, od 30-60 minuta u frižideru.

2. Izvadi činiju i mutilice i odmah sipaj šlag u prahu.

3. Dodaj hladno mleko ili hladnu vodu.

4. Muti mikserom prvo na nižoj, pa na jačoj brzini 2–4 minuta dok ne postane čvrst i penast.

 Kako da znam sta da izaberem, vodu ili mleko? 

A) Slag sa vodom:

• lakši, “vazdušastiji” šlag
• manje kaloričan
• stabilniji za dekoraciju (torte, kolace)

B) Slag sa mlekom:

• kremastiji i puniji ukus
• malo mekši i ređe stabilan
• bolji za voćne čaše, palacinke, brze dezerte

Mali trikovi:

• Ne preteruj sa mućenjem, jer može da se “razbije” i postane vodenast.
• Ako želiš baš čvrst šlag za ukrašavanje, koristi manje tečnosti nego što piše (npr. 10–20% manje, 160-180 ml).

 Zašto se šlag nije stegnuo? 

1. Nije dovoljno hladno

Ako su mleko, činija ili pavlaka za slag mlaki, šlag neće da se lepo umuti.

Rešenje: sve mora biti frižiderski hladno. Ohladi činiju 15 minuta.

2. Pogrešan odnos tečnosti i praha

Previše mleka ili vode i dobijete tečan šlag.

Rešenje: držite se mere sa kesice. Za čvršći šlag smanji tečnost za 10–20% od onog sto pise na kesici.

3. Slabo ili predugo mućenje

Oba mogu da pokvare rezultat.

Rešenje: muti 2–4 minuta i prestani čim postane čvrst i penast. Ako se previše muti, postaje vodenast i “puca”.

4. Loš šlag ili stara kesica

Neki šlagovi izgube snagu ako dugo stoje otvoreni.

Rešenje: koristi kesicu koja nije otvarana.

5. Vlažna činija ili masnoća

Ako ima vode ili masnoće u činiji, šlag slabije raste.

Rešenje: činija mora biti čista i suva.

 Kako da znam da li je šlag gotov? 

1. Cvrsti “vrhovi” 

Kad izvadiš mutilice:

• šlag pravi čvrste vrhove
• vrh se ne savija odmah, nego stoji.

Sta znace koji “vrhovi”?

• Mekani vrhovi znaci savija se odmah.
• Srednji vrhovi znaci blago stoji.
• Cvrsti vrhovi znaci stoji uspravno, to je idealno za torte.

2. Ostaje trag miksera

• kada povučeš mutilice kroz šlag, ostaje jasan trag koji se ne “zatvara” odmah.

3. Gust kao krem

• izgleda pun, gladak i vazdušast
• nema tečnog dela na dnu činije

4. Drži oblik u činiji

• ako okreneš činiju, šlag se ne pomera. 

5. Svetlucav, ali ne tečan

• ima blagi sjaj, ali nije “mokar” ni razlivajući.

Mala napomena

Ako počne da izgleda zrnasto ili “secka se”, to je znak da ste prešli granicu i da je krenuo ka previše mućenja.