Cream "Petmol": description, application, recipes

Many housewives are trying to cook something delicious and unusual for the family for dessert. In many recipes, cream based on cream is used. However, it is not always possible to whisk this product well. Recently, cream "Petmol" has become very popular. If properly prepared, they beat well. Thanks to this the cream turns out lush and gentle.

What is the cream for whipping "Petmol"

Such cream is sold in "tetrapak" type packages. The volume of one package, as a rule, is 500 grams. The product is stored for no longer than 6 months at a temperature of 2 to 25 ° C. What does the cream of "Petmol" consist of? The composition in this case is classic: cream and stabilizer, which is used as the carrageenan.

The product is produced not according to GOST, but according to TU 9222-026-13605199. As for the energy composition, the cream contains:

• 2.08 g of carbohydrates;
• 33 g of fat;
• 1.9 g of proteins.

The product is mainly used for the preparation of creams.

How to prepare the product for whipping

To prepare the cream, it is better to use "Petmol" (cream for whipping 33%). If you take a product with a lower percentage of fat, then the finished mass will be less dense and tender. Cream of cream 20% and 30% fat can quickly lose shape. Prepare the ingredients before preparation.

Cream is best chilled cold. For this it is recommended to place them for 8 hours in the refrigerator. You can not freeze the cream. When whipping such a product, stratification may occur. As a result, you will get butter and whey. Of these products, the cream can not be made.

Do not put the cream in the freezer or on the back of the refrigerator. As a result, they can be frostbitten. And the cream from this product will not crash. Some confectioners recommend putting cream in the freezer for 15 minutes. But not more. Also in the cold should be placed and the dishes in which the preparation of the cream will occur. Another option for cooling the cream is to place the container with the product in a bowl filled with either very cold water or ice.

What to beat?

Cream "Petmol", reviews about which are mostly positive, are ideal for making cream. The main thing is to whip them right. Many confectioners are still arguing about what instrument should be used: a whisk, a blender or a mixer. In the first case, the whipping process will proceed more slowly. As for the mixer, this tool is more preferable, since it allows you to adjust the speed of whipping.

But a blender is strictly prohibited. This negatively affects the condition of the cream.

How to whisk?

So, how correctly to whip cream "Petmol"? If you use a mixer to prepare the cream, then start at a minimum speed. In this case, no more than 300 grams of cream is recommended at a time. Turn the device on and off gradually, slowly increasing and decreasing the speed. If this is not done, the product can turn into oil.

Capacity in the process of whipping should be tilted, so that the mixer's blade is at the bottom. After this, you can begin to prepare the cream. Readiness can be checked by eye. If the cream "Petmol" is whipped correctly, the cream keeps its shape well, without spreading over the surface of the biscuit. However, during the whipping process, you can not overdo it. After all, the result will be butter and whey. The main thing is to know the measure. Cream "Petmol" on average whip for 5 minutes.

When should I add?

While whipping cream "Petmol", it is necessary to add other components of the cream in time. As a rule, sugar powder is used for its preparation. It should be introduced into the mass of a little whisking it. It is worth considering that cream with 33% fatty beat up very quickly. Therefore, use of regular sugar is not recommended. He just does not have time to melt.

On average, 250 grams of such cream requires 30 grams of sugar powder. It is not recommended to add the ingredient before the whipping starts. As a result, the cream simply does not work.

As for gelatin, it must be soaked according to the instructions to make it swell. After this, the component must be heated until all the granules have completely dissolved. When the mass cools, you can put it into the cream and beat it.

To cream the whisk even faster, you need to add a lemon juice. Acid accelerates the preparation of the cream. Thanks to this component, the mass will be dense. Foam is not formed. 200 ml of cream "Petmol" requires juice ¼ of a lemon.

The recipe for Cheese cream

This cream is ideal not only for decorating cakes, but also for pancakes. If desired, it can be dyed using a food color. To prepare the cream "Cheese" it is required:

• 500 ml of cream "Petmol" 33%;
• 180 g of cream cheese, salted, like fused, for example "Hochland" or "President";
• Powder from sugar.

First you have to whip the cream. Cheese is recommended to heat at room temperature, and then mix with the powdered sugar. Components should be well grinded, and then gently mixed with whipped cream. The cream is ready.

The recipe for yoghurt and curd cream

This is another recipe for the cream, for the preparation of which cream "Petmol" is used. The process is quite simple. The components will require:

• 500 ml of cream;
• 100 ml of yogurt;
• Up to 200 g weight cottage cheese vanilla;
• Powdered sugar.

Cream should be beaten with powder. Cottage cheese mass is mixed with yoghurt. The resulting mixture must be combined with whipped cream. The cream is ready. It can be used to decorate desserts, cakes, pies, pancakes and strawberries.