Сливки | как взбить | что делать если сливки не взбиваются?

The basis for the most delicious cakes, pastries, creams and mousses is cream, which is whipped until the desired consistency. And it is with this whipping process that a lot of problems arise. Under-whipped cream will not hold the volume, and over-whipped cream will stratify. Today I will tell you how to properly whip cream at home and what to do if it is not whipped.

About the "classification" of peaks: Меренга БЕЗЕ | французская швейцарска...

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