Cookbook:Whipped Cream

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Whipped Cream

Whipped cream is a stable aerated form of cream, usually with sugar, vanilla or other flavors added. It's traditionally produced by whipping air into heavy cream.

It's often served on top of desserts such as pie, ice cream, and strawberries. It's also used to give mousses their fluffy texture, by gently folding it into a flavoring substance such as chocolate. It can also be used as a leavening agent for batters.

Pre-whipped cream can be bought at grocery stores in both tubs and spray tubes.

Ingredients:Edit

For 2 cups (0.5 L):

ProcedureEdit

  1. Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator for at least 10 minutes. (If using a mixer with various kinds of beaters, use the whisk attachment). This step is very important, because the cream will not rise if the mixer is warm.
  2. In the chilled bowl, beat heavy cream until soft peaks form. Do not over-beat, as this will yield butter.

Tips, Notes and VariationsEdit

  • You must use a grade of cream with a fat content of at least 30%, since the fat is what stabilizes the whipped cream.
  • Unlike when whipping egg whites, it's not important to make sure there's no fat in the mixture (after all, the cream itself is high in fat). It is important, however, to make sure that the bowl and mixers are dry and cold and that the cream is cold.
  • To sweeten the cream, about two tablespoons of sugar per cup (0.25 L) of heavy cream are appropriate.