Recipe: How to whip cream

|February 21, 2011|read comments (0)
Author: Mama's Kitchen

For best results, make sure that the cream is very cold when it is whipped.

Chilling the bowl and beaters or whip in advance also aids in achieving full volume. Placing the chilled whipping bowl in a larger bowl lined with ice also aids in achieving full volume.

 


Begin by whipping the cold cream, by hand or with a machine, at a moderate speed. Soft peaks will mound when dropped from the whip. This is the correct time to add sugar or other flavoring ingredients.


Medium peaks retain marks of the whip and will hold a soft peak that droops over slightly.


Stiff peaks will form distinct mounds that hold their shape.

 


Similar to egg whites, cream can be overbeaten. Overbeaten cream first develops a granular appearance. Eventually lumps will form and, if whipping continues, the cream will turn to butter.

 

 


Rules for Whipping Cream


Chill the cream, bowl and beater in the refrigerator for at least 2 hours. Beat until it is fairly stiff.


If cream is beaten until it is warmer than 45 degrees (F), it will turn to butter.


Should cream start to turn buttery, whip in two or 3 more tablespoonfuls of cold milk.


If you wish the cream to keep stiff for a day or two, add one teaspoon gelatin soaked in one tablespoon cold water.

Dissolve the gelatin over hot water; allow to cool to the consistency of egg whites before adding to the cream and whipping.
Use medium speed when whipping cream with an electric beater.


Cream, when whipped, almost doubles in bulk.


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