Cream from dry cream
Description
The recipe won't take much time. Dry cream comes in different varieties, and the packaging indicates whether it is suitable for whipping or not, so use this product according to the instructions on the package. Before starting preparation, dry cream must be reconstituted with milk, and this information is also provided by the manufacturer on the packaging. Serve chilled.
Instructions
- 1
Step 1
Prepare all the ingredients immediately. The milk needed to restore the cream should be slightly warmed (to about 37-40 degrees).
- 2
Step 2
Pour warm milk into any convenient container and add dry cream.
- 3
Step 3
Mix everything with a whisk until the dry cream is completely dissolved.
- 4
Step 4
Pour the reconstituted cream into a large bowl and start whipping with a mixer at low speed, gradually increasing the speed. In the end, you should get a mixture with a consistency similar to condensed milk.
- 5
Step 5
Add cream cheese to this mixture.
- 6
Step 6
Using a mixer, beat the ingredients until a smooth, airy cream is obtained. Since dry cream is often already sweetened by the manufacturer, be sure to taste the cream and add powdered sugar to taste at this point, incorporating it into the cream with the mixer at low speed.
- 7
Step 7
Put the finished cream in the refrigerator for 1-2 hours to stabilize its texture, then use as desired. The cream turns out delicate and holds its shape perfectly. It's great for a homemade cake or decorating cupcakes.