HOW TO: Fresh Whipped Cream
Whipped Cream. Top waffles, fresh fruit, ice cream sundaes . . . fold into puddings, jellos, mousse . . . layer in cakes, trifles, pies . . . whipped cream compliments or becomes an integral ingredient to many delicious recipes. Simply multiply the amounts below when more is needed.
HOW TO: Fresh Whipped Cream
Essential elements for success:
“Heavy Cream” or not? Both will whip but to achieve very thick whipped cream, you’ll likely prefer to select a cream with “heavy” in the title. This simply indicates a higher percentage of milk fat contained in the product.
Ensure the cream is fresh: soured cream will ruin everything (and the expiration date shouldn’t be trusted above your senses)
Smell: your nose will know. IF the smell test is successfully passed, then . . .
Taste: dip the tip of a spoon into the cream and taste to confirm that the cream is still sweet.
Colder cream will whip better:
Keep cream refrigerated until immediately prior to whipping
Chill the metal bowl in the freezer for ~10 minutes prior to use
To make whipped cream, add to the chilled bowl of a stand mixer:
1 cup heavy cream
2 Tbsp sugar
Using the whisk attachment, whip on medium speed until just stiff.
If whipped too much, it will turn into butter.
Use the freshly whipped cream immediately for best results.
Brenda’s tips:
Serving size: Cream approximately doubles in volume when whipped
