To what extent do you beat the cream in making the cake

When making a cake, the cream usually needs to be whipped to about 70-80%, which presents a delicate and smooth texture with clear lines and the ability to pull out small and sharp corners. Excessive whipping can cause the cream to become rough and clumped, while insufficient whipping can make it difficult to set.

In the initial stage of whipping cream, it is necessary to stir at a medium low speed, and gradually increase the speed after large bubbles appear. When the volume of cream expands to twice its original volume, the texture becomes thicker, and it can flow slowly, it is in a five or six point distribution state, suitable for making mousse or ice cream. Continue to beat until the whipped egg beater is lifted and the cream forms a hooked and drooping shape, reaching a distribution of seven or eight, suitable for spreading or filling. If a piping design is needed, it can be whipped up to nine strokes, which means the cream pattern is firm and the sharp corners are upright without bending. Excessive whipping of cream may result in a grainy texture and even oil-water separation. In this case, a small amount of unsmooth cream can be added and re stirred to remedy the issue. If it is difficult to beat due to high temperature, the mixing bowl can be placed in ice water to cool down. Animal cream contains a high amount of milk fat and needs to be refrigerated for at least 12 hours before being whipped. It is recommended to operate in an air-conditioned environment in summer. Plant butter containing stabilizers is easier to form, but its taste is not as delicate as animal butter.

When using cream, pay attention to the cleanliness and hygiene of tools and environment to avoid bacterial contamination. Unused butter should be sealed and refrigerated, and used within 3 days. Freezing can cause texture changes. Lactose intolerant can choose low lactose cream, and diabetes patients are advised to control the consumption. Pairing with fresh fruits can increase the nutrition of the cake, but fruits with high moisture content need to be processed in advance to avoid moisture leakage and affect the stability of the cream.