Title: How to use milk powder to make cream - hot topics and practical tutorials on the Internet in the past 10 days
Recently, the topic of DIY food has soared on social platforms. Among them, "making cream with milk powder substitute" has become the focus because of its economical efficiency and simple operation. This article will combine the hotly discussed content on the Internet and provide detailed tutorials and data comparisons to help you easily unlock the home version of cream making.
1. Statistics of hot topics across the entire network (last 10 days)
| platform | Related topic readings | Key words |
|---|---|---|
| 120 million | #milkpowdercreativecuisine#, #low-costdessert# | |
| Douyin | 86 million | "Milk Powder Cream Tutorial", "Homemade in 3 Minutes" |
| little red book | 5200 notes | "Zero Fail Recipes", "Baking Alternatives" |
2. The core principle of making cream from milk powder
The milk fat content (usually 20%-28%) in milk powder is hydrated and restructured, and then whipped at high speed to form a stable structure similar to animal butter. Experimental data shows that the success rate of whole milk powder can reach 85%, while skimmed milk powder needs to be supplemented with fat.
| Material type | Recommended ratio | Finished product expansion rate |
|---|---|---|
| whole milk powder | 100g milk powder: 200ml water | 2.5-3 times |
| Skim milk powder + butter | 80g milk powder + 20g butter: 200ml water | 2-2.3 times |
3. Detailed production steps (highly praised version across the entire network)
1.Material preparation:100g whole milk powder, 200ml Liangbaikai, 15g powdered sugar, 3 drops of vanilla extract (optional)
2.Key tools:Electric egg beater (required), stainless steel egg beater, ice water bath container
3.Operation process:
① Mix milk powder and water in a ratio of 1:2 and let it sit for 10 minutes to fully hydrate.
② Add powdered sugar and vanilla extract, place the egg bowl in an ice water bath (keep below 10℃)
③ Use the electric mixer to mix at low speed first, then beat at high speed until obvious lines appear (about 8 minutes)
④ Refrigerate for 30 minutes before use
4. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Unable to pass away | Temperature is too high/milk powder has insufficient fat | Replace whole milk powder/add 10% melted unsalted butter |
| rough texture | Insufficient hydration | Extend the resting time to 20 minutes |
| Easy to collapse | overdo it | Control the passing time within 6-10 minutes |
5. Application scenarios and storage suggestions
Applicable scenarios: cake fillings (gelatine needs to be added to enhance stability), coffee toppings, fruit dips. It needs to be sealed and refrigerated when stored. Use it within 48 hours. Do not freeze (it will cause a grainy feeling).
According to the actual measurement data of Xiaohongshu users, the cost of cream made with milk powder is only 1/3 of commercially available cream, which is especially suitable for home baking scenarios for temporary emergencies or budget control. The average number of likes on recent Douyin-related tutorial videos has exceeded 50,000, which verifies the practicality of this method. It is recommended to choose high-fat milk powder without additives (fat content ≥26%) for the best effect.
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