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Whipped Cream

I can’t stand that whipped topping stuff you find in the freezer section of the grocery store or that stuff that comes from a spray can. It’s so much better to make the real thing to top your awesome holiday desserts.

Whipped Cream
Whipped Cream

Whipped Cream

I can’t stand that whipped topping stuff you find in the freezer section of the grocery store or that stuff that comes from a spray can.  It’s so much better to make the real thing to top your awesome holiday desserts.  Here is a super easy Whipped Cream recipe along with some helpful tips.  

Whipped Cream Recipe

INGREDIENTS

1 Pint Organic Whipping Cream

1 Teaspoon Vanilla Extract

2 Tablespoons Sugar

For Spiced Whipped Cream add 3/4 teaspoon cinnamon. 

For Maple Whipped Cream substitute 3 tablespoons maple syrup for sugar. 

Chill all of the ingredients.  Beat cream, slowly at first, until consistency is thick, oft and fluffy, or until soft peaks begin to form.  Gradually blend in sugar, any spices, and vanilla, and beat until stiff peaks form.  Do NOT over-whip.

Important Basics

*Use a deep/tall bowl, 2-quart or larger bowl. Cream doubles in volume when whipped, and a tall bowl reduces splatter.

*Use a whisk, handheld mixer, or standing mixer.

*Adding sweetener and spices is optional.

*Adding a small pinch of salt added to the cream at the beginning helps the whipping process but is optional.

*Cream whips best when it is cold.  Keep your cream as cold as possible.

*Use a chilled bowl.  Refrigerate for at least 15 minutes.  Metal bowls get colder than glass bowls. 

*Chill your whisk or beaters as well.  Warm metal will transfer its heat to the cream. 

*If your kitchen is warm, you may want to keep the bowl in a larger bowl of ice water during and after the whipping process.  If winter you may want to work in front of an open window. 

*Whipping cream can be quite messy as cream splatters, especially when using an electric mixer.  To reduce splatter, start out slow, and gradually increase speed.  As cream thickens, its tendency to splatter is reduced. 

*Some chefs prefer to use powdered sugar, because the finer texture dissolves in the cream more readily than granulated sugar.  Either granulated or powdered sugar will work, as will other sweeteners.  Think maple syrup!

*Adding sugar too early in the whipping process will reduce the volume of whopped cream.  For maximum whip, wait to add your sweetener, vanilla, and any spices until after the texture starts to thicken and soft peaks form.  Add them slowly, from the side of the bowl. 

*Whipped cream is ready when the cream forms stiff peaks.  The process takes several minutes working with a whisk (depending on cream temperature and your technique), but be careful if using and electric mixer because it works quickly. 

*Over-whipped cream will separate and turn to butter, which is delicious on toast, but not a topping for your desserts.  If you catch the cream when it’s just starting to curdle, you may be able to salvage it by adding more cream and whisking by hand. 

*If possible, whip the cream immediately before using.  If not, or if you have leftovers, you can cover and refrigerate whipped cream for up to 24 hours.  If the cream separates during storage, simply beat or whisk until cream has incorporated again.  You can also revive tired whipped cream that has been sitting out by putting it in the freezer for 1/2 half hour or so, or twice as long in the fridge.  Remove and rewhip.

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James Peterson: Troll Buster December 09, 2013 at 02:57 PM
Try substituting the granulated sugar with confectioner's sugar. Delish.
Victoria Hart Glavin December 10, 2013 at 08:16 AM
Excellent idea! Thanks for your comment Patch Watcher! Have a wonderful day today.

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