Back to Basics: Whipped CreamDecember 18, 2018
- Gregory GuyWords
Back in culinary school, we were never allowed to use electric mixers to whip cream. Our chefs wanted us to become familiar with all the stages cream goes through when whipped, and doing it manually was a great way for us to learn.
Whipped cream is extremely easy to make at home. It tastes better and is so much more satisfying to use than the ones you get from pressurized canisters.
To make whipped cream, you will need a whisk, a bowl, and premium quality thick or whipping cream that’s been chilled in the refrigerator. We used Anchor but feel free to use other brands. Just don’t use any of those low-quality creams that harden up when refrigerated.
Simply pour the cold cream into the bowl and start whipping. It’s as simple as that. You don’t need to whip it hard. Slow and steady strokes will do the trick.
As you beat the cream, you will see for yourself all of its different stages. The more you whip, the stiffer and firmer the cream gets. Be careful not to over whip the cream, though, as it can break down and turn into butter.
Lightly whipped cream is thick but still fluid. It can be used as a topping for iced desserts.
Soft peak whipped cream is slightly thicker, but still on the softer side. It can be used to top warm chocolate cakes or freshly baked apple pie.
Stiff peak whipped cream is more solid in texture and consistency. It can be piped, and is used to plate desserts like a Napoleon or St. Honore.
Whipped cream is a very versatile ingredient. Add some sugar, lemon juice, and lemon zest and you have Lemon Whipped Cream to use as a topping on your cheesecakes. If you mix in sugar and vanilla and you get what the French call Crème Chantilly.
Now that you know how easy it is to make, the next time you come across a recipe that needs whipped cream, forget the store bought versions and just whip some up yourself.
For any questions, leave a comment below or email me at email@example.com.