{"id":6047,"date":"2018-06-01T15:58:36","date_gmt":"2018-06-01T21:58:36","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6047"},"modified":"2023-07-22T13:43:01","modified_gmt":"2023-07-22T19:43:01","slug":"whipped-cream","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/whipped-cream.html","title":{"rendered":"Whipped Cream and Stabilized Whipped Cream"},"content":{"rendered":"

There are only three ingredients in basic whipped cream: heavy whipping cream, sugar, and vanilla.<\/em><\/p>\n

Let\u2019s start with heavy whipping cream<\/strong>. That\u2019s different from\u00a0whipping cream.\u00a0 Heavy whipping cream has\u00a0more milk fat\u00a0which\u00a0whips better and holds its shape better\u00a0than plain old whipping cream. In a pinch you can use whipping cream, but that whipped cream will be better suited for topping ice cream or a dollop on a pie. Heavy whipping cream stands up better for trifles and garnishes you want to have be more stable (like the piping on a cheesecake).<\/p>\n

The sugar<\/strong> component is easy. You can use\u00a0granulated or powdered. Powdered dissolves faster.<\/p>\n

Let\u2019s talk about vanilla<\/strong> for a minute.\u00a0 \u00a0Vanilla bean paste packs more of a vanilla punch than extract. Plus it gives your whipped cream all those little black vanilla bean specks. And it\u2019s a more affordable option than real vanilla beans.\u00a0 Vanilla bean paste is more expensive than extract, but sometimes you can find it at discount stores.<\/p>\n

When making whipped cream you can use a\u00a0stand mixer, a\u00a0hand mixer, or, if you\u2019re feeling strong, a\u00a0whisk. Whatever you use, make sure the beaters and the bowl you use are\u00a0cold\u00a0before you start. It helps the cream whip faster.\u00a0 (You can even make it in a Mason jar or a bag – check the blog)<\/p>\n

After a few minutes (time depends on what machine you\u2019re using to whip the cream) you\u2019ll get stiff peaks:<\/p>\n

That right there is the perfect consistency for your whipped cream. You can whip it a little less for a softer peak, best for topping ice cream or pavlova. But if you\u2019re going to pipe your whipped cream at all, you want to make sure it can do this:\u00a0 It should stand up on it\u2019s own.<\/p>\n

Now, beware<\/strong>. Be sure to watch your cream as it\u2019s whipping. If you go to far this happens:\u00a0 See how it\u2019s grainy and almost separated? That means it\u2019s over whipped. You know what happens to whipped cream when you whip it too long? It becomes butter.<\/p>\n

Ingredients:<\/strong><\/p>\n