Creme de Leite Fresco CASEIRO | Receita fácil e de baixo custo | Receita Sandra Dias

[Music] Did you know that it's possible to make homemade whipping cream? That's right! Whipping cream can be made at home.

You must be thinking. . .

Sandra, why would I make whipping cream at home if I can simply buy it at the supermarket instead? Well. .

. Actually, I've found out recently that a surprisingly large amount of people simply don't have this product available. This product isn't sold where they live.

It simply doesn't get there. Today, in order to help those people who don't have whipping cream available; because there are several recipes that I've taught here on the channel that whipping cream is part of the recipe, or it's part of another ingredient that's required for the recipe; To help those people today, I'm going to teach you the homemade process to create homemade whipping cream. Perhaps it'll be interesting even to you, who has access to it, because it's easy and it's slightly cheaper than the manufactured product.

Keep watching and I'll show you how to make flawless homemade whipping cream. [Music] Hello! I’m Sandra Dias, professional cake designer since 2001, and welcome to my studio!

This is where I make my decorated cakes, my sugar flowers, my macarons, but this is also where I teach practical classes to people who also want to become a cake designer. The purpose of this channel is to help you improve your cake decorating skills, either by sharing with you cake decorating techniques or delicious recipes that you’ll be able to add to your menu, offer to your customer and increase your income at the end of the month. Since we're talking about cream, I'm going to explain briefly the differences between the types of cream available in Brazil nowadays.

First up, light cream. Cream is actually milk fat. What is light cream?

It's a low fat cream. It's usually between 10% and 19% fat content. In its composition, however, manufacturers have added pasteurized whole milk.

So, you can imagine that such mixture has become slightly watery. Because of that, in order to make it seem creamier, manufacturers have also added thickeners and stabilizers to it. So, light cream isn't actually creamy like that, it's the chemical products that make it seem thick and creamy.

That's why I always say that this type of cream isn't appropriate for the majority of confectionery recipes, because its fat content is too low. In Brazil, there are other types of cream. Back in the day, there was the 25% fat content light cream, which was canned and there was even whey in it.

As time has gone by, manufacturers have started doing different pasteurization processes. Pasteurization makes the product last longer, it provides longevity, a longer shelf life. Here's how pasteurization works, it takes the product to a high temperature, about 72°C to 75°C, for a short period of time, it's a matter of seconds, and immediately after that, it drops the temperature to about 4°C.

So, it's the increase of temperature, followed by the immediate decrease of it that does the pasteurization process and makes the product last longer. What does U. H.

T. mean? U.

H. T. is an English acronym that means Ultra High Temperature.

How does this Ultra High Temperature pasteurization process work? It takes the temperature, instead of 72°C, to 130°C, between 130°C and 150°C, and immediately after that drops it to 32°C. This thermal shock, which consists in increasing the temperature and decreasing it very fast, is what kills bacteria.

That's what makes the product last even longer, it provides a long shelf life and longevity to the product. Nowadays, there's the Tetra Pak packaging, which are the products that have gone through this type of ultra pasteurization process. What about whipping cream?

Whipping cream also goes through pasteurization process, and it's one of the types of cream that has the highest fat content. Whipping cream is 35% fat content. It's the ideal cream to whip and turn into whipped cream.

Any other cream with lower fat content, no matter how much you whip it, won't get creamier, or thicker, or turn into whipped cream at all. Light cream, even less. That's exactly why whipping cream is a specific requirement in some confectionery recipes, due to its high fat content.

Like I said, I've found out recently that many people don't have whipping cream available. That's why today I'm going to teach you the homemade process to transform whole milk. .

. because cream is milk fat, so we're going to do the reverse process, we're going to add all the necessary fat back into the milk to make it become 35% fat content whipping cream. Ingredients What are we going to need to make whipping cream?

Starting with 500mL of whole milk. If we intend to return the necessary fat to this milk, it doesn't many any sense to use neither low-fat milk nor skim milk. It's ideal to use whole milk.

200 grams of butter. 200 grams of hydrogenated vegetable oil. It's this white vegetable fat that's usually sold in packs of 500 grams, also known as hydrogenated fat.

And one egg yolk. The instructions are very simple. All the ingredients, especially the sources of fat, must be in room temperature.

We're going to pour these 500mL of whole milk into a pan. The egg yolk must be sifted to remove the skin, because we're warming this milk, so it's just to avoid having pieces of cooked egg yolk skin in it. So.

. . Look.

It has even gotten stuck in the bowl already. So it'll be even easier to sift it. Look.

Pass it through the sieve. Okay. Turn on the fire now.

If it's possible, if you have one, use a thermometer to measure this temperature. But. .

. Okay, it's on. If you don't have a thermometer, I'm going to show you when.

. . This milk mustn't boil.

Okay? I'm going to show you when you must turn off the fire. Stir it very well to mix the.

. . egg yolk in this milk.

It has incorporated here already. This spatula I'm using has a thermometer on it, as you can see. When it reaches the temperature 85°C, approximately, we're going to turn off the fire.

It's going to happen pretty fast. Here, it's 30°C already. So it's fast.

You'll know when to turn off the fire because there will be bubbles on the surface. You know, when milk is about to start boiling, it raises bubbles. That's when you must turn off the fire.

Look. Look, when the edges are boiling like this, that's the moment to turn off the fire. Look, it's bubbling.

This is enough. It doesn't need to boil more than this. It's literally at.

. . 84°C.

Okay? You see it's bubbling. It's 85°C now.

Turn off the fire. Okay? Having the milk off fire now, we're going to add 200 grams of butter at room temperature.

Mine's soft, because it's been cold in São Paulo lately. It's incredible. We're in November already and it hasn't been hot at all.

I'm not complaining though. I know that when Summer arrives, it'll be hot indeed. I honestly don't know how you guys who live where the weather is always hot survive it.

Add 200 grams of hydrogenated vegetable oil now. Stir it very well until all these fats are completely melted. Now it's almost completely dissolved, there's just a little bit of undissolved hydrogenated fat still, but it'll dissolve shortly.

Then we'll move on to the next phase of the preparing. If you’re not subscribed to the channel yet, but would like to continue following my tips and recipes, as well as the cake decorating techniques I teach here, take the opportunity to subscribe! Click on the red “Subscribe” button below!

Don't forget to click on the bell also, because it’ll activate notifications and every time there’s a new video available on the channel, YouTube will let you know about it and you won’t miss it out! Okay? Since the fats are completely dissolved now, we're going to transfer this mixture to the blender and beat it for three minutes exactly.

If it's a regular blender like this, beat it for three minutes at the maximum speed. Here it is. Pour it in the blender.

It's still hot. It doesn't need to cool down. It's not boiling hot though.

Okay. Here it is. Three minutes at maximum speed.

Okay. Three minutes later. .

. Here it is. It's still hot even.

Now, the only thing left to make it become whipping cream is keeping it in the fridge for twenty-four hours. So we're going to transfer this cream to a plastic or glass jar with a lid. It mustn't be neither aluminum nor stainless steel.

Metal jars or containers aren't recommended in this case. Prefer plastic or glass jars with a lid. Neither aluminum nor stainless steel.

Here, twenty-four hours later. . .

I think it won't fit here. It's very foamy also. Twenty-four hours later, this whipping cream will be ready.

It'll be ready to be whipped and turned into whipped cream; to make sour cream; because actually, the intention of teaching this recipe is making whipping cream available to you, so you'll also be able to make sour cream from it. Sour cream is a very useful ingredient in several recipes, such as the red velvet cake, cupcakes, etcetera. Many recipes of mine require sour cream.

Therefore, this whipping cream will be very useful for you to be able to make such recipes. Now we have nearly 900mL of whipping cream. When it goes to the fridge.

. . By the way, I made some whipping cream yesterday, to show you what its consistency looks like.

This one I have just made is still hot. The one I made yesterday has been in the fridge for twenty-four hours. Look at the consistency of it.

Look how thick it has become. It has incorporated all the fat we had added, from the butter, the hydrogenated fat, and here's what it has become. Look how thick it has turned out.

This is the outcome. The whipping cream is ready to do whatever you want with it. Think about this now, the cost to make 900mL was approximately.

. . Here in São Paulo, the 500mL bottle of manufactured whipping cream costs from 12 to 18 Brazilian Reais.

It depends on the supermarket, anyway. This recipe has costed an average of. .

. approximately 15 Brazilian Reais. Having about the average cost of a 500mL bottle, I have made almost double the amount of whipping cream.

Therefore, I believe that even people who live in São Paulo, if they want to save some money, it's slightly cheaper to make it at home. And it's the same product. Shelf life is fifteen days, refrigerated.

It doesn't change. It's the same. Now you're able to make any recipes you want with your homemade whipping cream!

I sincerely hope this recipe is useful to you and you get to make other recipes that you couldn't make before, because you didn't have whipping cream available. Since there is this issue to some people in some places here in Brazil, who don't have whipping cream available. .

. I'm going to ask you to share this video, so you'll help other people like you, who couldn't make certain recipes because they didn't have whipping cream. Now the recipe is available, so you and everyone else can use it!

Below this video, along with other action buttons, there's the "Share" button. You can share it on your social media, on Facebook, send it through WhatsApp or Email, so other people will also be able to enjoy the benefits provided by this recipe. Have you seen how easy it is to prepare this recipe?

Regardless of that, if you have any questions concerning the recipe itself or its instructions, you can use the comments section below! Leave your questions and, as soon and quickly as I possibly can, I will personally reply to each one of them. I sincerely hope you've enjoyed it!

I hope you get to make delicious and wonderful recipes using this whipping cream. Let me know in the comments later what you think of it. Now I'm thinking what I'm going to do with mine, since there are almost two liters of whipping cream here.

Part of it, I'm certainly going to make sour cream, because I always have sour cream in my fridge. I use sour cream in several recipes, it's wonderful, exactly due to its high fat content, it makes the cake moist and soft. So I'll see what I'm going to do with this whipping cream.

Then I want to know what you have done with yours! I wish everyone has a sweet week! Take care of yourselves!

Until next time! Thanks for watching!