Cookbook:Whipped Cream(Redirected from Cookbook:Whipped 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.
- 1 cup (0.25 l) heavy cream (or whipping cream), cold
- 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.
- In the chilled bowl, beat heavy cream until soft peaks form. Do not overbeat.
Makes: 2 cups/0.5 l
Tips, Notes and VariationsEdit
- Contrary to whipping egg whites, it's not important to make sure there's no fat in the mixture. It is important, however, to make sure that the bowl and mixers are dry.
- To sweeten the cream, about two tablespoons of sugar per cup (0.25 l) of heavy cream are appropriate.