最全的淡奶油/鲜奶油打发教程｜夏天打发奶油有妙招，不渣不化【萨姐的南腔北调】How to make whipped cream frosting【Lisa‘s Kitchen】

#淡奶油打发 #鲜奶油打发 #稳定奶油打发 #whippedcream #frosting
打发淡奶油/鲜奶油的几个重点：
- 一定要选用适合打发的淡奶油/鲜奶油
- 乳脂含量不要低于33%
- 尽量用糖粉来打发，糖粉的量是淡奶油量的5-8%
- 先中速让淡奶油中进入空气，待稍稍变稠之后，改成低速打发至需要的状态
- 6分发 ，适合制作慕斯蛋糕, 比如提拉米苏
- 7分发， 适合有经验的烘焙者抹面
- 8分发，出现弯钩状，适合抹面和裱花
- 9-10发，出现短直立状，适合抹面，裱花和夹心馅
- 打发过度，变得粗糙暗淡无光泽，好像豆腐渣一样

稳定淡奶油/鲜奶油打发的几个方法：
1. 加入脱脂奶粉，大约是淡奶油/鲜奶油量的5-8%
2. 加入马斯卡彭奶酪，大约是淡奶油/鲜奶油量的25-30%
3. 加入白巧克力和吉利丁粉，白巧克力是淡奶油/鲜奶油量的35-40%， 吉利丁粉是淡奶油/鲜奶油量的1%
相比之下，第3种方法最稳定，而且裱花出来最光滑。

A few highlights while whipping cream
- Choose the right whipped cream
- Milk fat no less than 33%
- Add icing sugar instead of caster sugar or white sugar, 5-8% of the amount of cream
- Beat on medium speed until it thickens, then turn to low speed
- Dripping stage, suitable for making mousse cake, e.g. Tiramisu
- No peak stage, suitable for masking a cake by experienced bakers
- Soft peak, suitable for masking and piping
- Stiff peak, suitable for masking, piping and fillings
- Overwhipped

Three ways to stabilize the whipped cream:
1. Add skim milk powder, 5-8% of the amount of cream
2. Add mascarpone cheese, 25-30% of the amount of cream
3. Add white choc ( 35-40% of the amount of cream) and gelatine powder (1% of the amount of cream)
The 3rd method is the most stable compared to other 2 methods.

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