#chemicalexperiments — Cream

So it has come to this. Let’s talk about a stuff one usually finds in sweets: various kinds of cream (and my experience with it).

I can divide the cream I’ve encountered or made so far into three categories:

  1. Swedish cream;
  2. Lazy cream;
  3. Custards.

Swedish cream is very easy to make: whip cream, optionally sprinkle cinnamon on top. It’s found in virtually every Swedish cake and serves as a base for some other cream variants. In Germany it’s common to use Sahnesteif—essentially a mix of starch and dextrose—that makes whipped cream stay thick and not runny longer.

Lazy cream is essentially a mix of some dairy product with powdered sugar and maybe something else for flavour (I use lemon juice): it can be butter, mascarpone, quark or something else. You simply mix those two ingredients together and use immediately. I believe the other term for this kind of cream is butter-cream.

And custards is the trickiest one since you have to cook it. It’s essentially a mix of egg yolks and milk with some thickening agent (can be starch or less commonly gelatine). When making it you have to keep in mind that if you simply put yolks into the hot milk they’ll curdle and you’ll end with a very runny omelette so you have to be extra careful and mix them (first you mix yolks with sugar and starch) by pouring a thin stream of one ingredient into another and mixing (some say you should first add some hot milk to yolks and then pour the mix back to milk, others claim it’s enough to pour yolks into milk). Afterwards you have to let it cool in a sealed container and maybe mix with whipped cream. It can be used in tarts, cakes, smaller pastry or eaten as it (preferably with something else though like berries or biscuits).

There’s a variation of it called Bavarian cream which you make by mixing yolks and milk, adding gelatine and mixing with whipped cream after it’s half-set (and then waiting even more hours until it’s fully set). The result is good as a standalone dessert but I heard it can be used in cakes too.

Overall I find all those cream varieties good but it’s better to eat them with something else and in moderation (or you’ll end having my shape).

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