Cookbook:Whipped Cream
| Whipped Cream | |
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| Category | Dairy |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Characteristics
editWhipped cream is white, light, and fluffy, with about double the volume of the liquid cream it started as.[2][3] It is often sweetened and flavored, at which point it is sometimes referred to as "chantilly".[4] The flavor is mild and rich, and the texture ranges from loose, soft peaks to stiff, dry peaks.[4] Over-whipped cream will become grainy and develop an unpleasant greasy mouthfeel.[1][4][5][6] Over time, water will seep from whipped cream, and heat will cause the foam to melt and collapse.[7] Some whipped cream may contain stabilizers, which help the foam persist for longer and under a wider range of temperatures.[1][3]
Technique
editWhipped cream can be made either by hand or using an electric mixer with the whisk attachment. While whisking faster will speed the entire process, slower longer whisking at the beginning can help create a more stable foam—proceed at a medium pace for best results.[3][8] Whipped cream can be also produced using a pressurized canister, which is quick and convenient method, but which makes a much less stable foam.[2]
Technically, all creams with a fat content over 30% can be whipped.[1][4][7] However, do note that the higher the fat content, the easier it is to whip and create a thick, stable foam.[4][6][7] Homogenized and ultrapasteurized creams are harder to whip.[6][7] Make sure the cream and—if possible—the utensils are cold.[1][8] If the cream is warm, the fat will be unable to stabilize the foam, and it will either not whip or will turn to butter.[6][3][2] Very slightly overwhipped cream can be correcting by folding in a little liquid cream.[4] However, at a certain point the cream can be overwhipped to the point that this trick will not save it—your best bet here is to keep whipping and turn it into butter.[9]
If incorporating sugar and flavoring, you can add them to the cream either before or near the end of whipping. If you add them beforehand, the whipping process will take slightly longer than if you add them near the end.[10] If you will be folding the whipped cream into another mixture, it's better to slightly underwhip it—stiffer whipped cream risks either deflating or breaking during the folding process.[3][10] The same applies when piping or spreading whipped cream.[1]
To stabilize whipped cream, you have a few options. Beating in about 1 tsp xanthan gum per quart of cream is a quick option, but be careful not to let the gum clump up in the cream. Melting gelatin into the cream and then cooling it is another traditional method.[1][9]
Selection and storage
editWhipped cream must be stored in the fridge in order to keep its structure. If it has been significantly stabilized, the whipped cream can be kept at room temperature for a longer period without negative effects.[8]
Use
edit
Whipped cream is most commonly used in sweet preparations,[4] where is can either be used on its own as a filling/topping or incorporated into mixtures to lighten them. For example, it can be folded into custards to make mousses or piped onto cakes or pastries.[4]
Substitution
editImitation whipped topping is a cheaper substitute for whipped cream, though the flavor is not comparable. Bottled whipped cream from the store may be used as a quick topping, but it is not stable enough to use in cooking.
Recipes
editReferences
edit- ↑ a b c d e f g Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c Potter, Jeff (2010-07-20). Cooking for Geeks: Real Science, Great Hacks, and Good Food. "O'Reilly Media, Inc.". ISBN 978-1-4493-9587-2.
- ↑ a b c d e Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d e f g h Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931339-6.
- ↑ Vega, Cesar; Ubbink, Job; Linden, Erik van der (2013-08-13). The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Columbia University Press. ISBN 978-0-231-15345-4.
- ↑ a b c d Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c d Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
- ↑ a b c Cauvain, Stanley P. (2017-02-18). Baking Problems Solved. Woodhead Publishing. ISBN 978-0-08-100768-6.
- ↑ a b Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.