How to Make Whipped Cream
https://ift.tt/2r8kxGR Whipped cream is arguably the world’s best dessert topper. It makes rich desserts feel light, fruit desserts feel rich, and hot cocoa feel extra special. THE MAGICAL POWERS OF WHIPPED CREAMI have a soft spot in my heart for whipped cream. When my kids were toddlers, I told them I had magical powers. I would pour liquid heavy cream into a cold bowl and whisk vigorously by hand until suddenly their mother’s secret power was revealed—I can transform “milk” into sweetened whipped cream perfect for topping strawberries. It’s one of my many superpowers as mom. HOW TO MAKE HOMEMADE WHIPPED CREAMYou don’t have to be mom, however, to make lovely creamy whipped topping at home. Just follow a few simple steps and you too can wow the masses (or all the 2-year-olds) with your skills. Step 1: Use the proper bowlHeavy whipping cream will double in volume and it splatters a bit while you whisk it. The bowl needs to be large enough to accommodate the increase in size. Step 2: Keep everything coldWhen cream is too warm the fat loses its ability to stabilize the air you’re whipping into it. It will still whip up, but not to the volume and texture you want it to, and it will likely deflate more quickly. So put the bowl and whisk in the freezer for 20 minutes before you want to whisk the cream. Keep the heavy cream in the refrigerator until you want to whip it up. Step 3: You need heavy whipping creamHalf-and-Half and whole milk don’t have enough fat to whip. Note: Heavy cream and whipping cream are the same thing and can be used interchangeably! Step 4: Don’t add the sugar too soon (or too late)Add the sugar when the cream is thickened, but still spoonable—just before the soft peak stage. If you add it too soon, it won’t whip as well. If you add it too late, the sugar granules won’t dissolve as well. I like to use powdered sugar rather than granulated sugar for two reasons:
Step 5: Watch your whippingWhipped cream goes from soft peaks to firm peaks to butter in the blink of an eye. For this reason, I usually whisk the cream by hand or use a hand mixer. I never use a stand mixer to make whipped cream because it’s easy to get distracted and walk away from the mixer (which I have done) then I end up with butter. The rule of thumb here is to stay nearby and watch for changes. Once whipped cream is over whipped there is no saving it. It will look dry, crumbly and unappetizing. Personally, I prefer loose and droopy whipped cream most of the time, so I generally stop at the soft peak stage, but you can make your whipped cream as soft or as firm as you like it. Step 6: Flavor your whipped cream at the endAdd the extract or flavoring during the last minute of whipping—if you add it too soon, it will deflate the whipped cream a little bit. Ways to Flavor Your Whipped CreamYou can flavor whipped cream with almost anything. Add spices like cinnamon or pumpkin pie spice. Make a grown-up version with a kick from rum or whiskey, fold in pumpkin puree to give it color, flavor and body. You can also warm the cream gently on the stovetop with herbs and spices to infuse it with flavor, then chill it in the refrigerator before whipping. HOW LONG WILL WHIPPED CREAM KEEP?Whipped cream can be made and kept for a day or two in the refrigerator. It will decrease in volume over time, but you can just whip it again. No worries. HOW TO KEEP WHIPPED CREAM FROM “MELTING”If it’s really hot outside or if you want to pipe it, you need the whipped cream to be sturdy and long lasting at room temperature. To do this, you need to add a stabilizer. This can be done by adding liquified gelatin, cream cheese, or mascarpone cheese to the heavy cream after it’s been whipped to soft peaks and the sugar has been added.
WHAT TO DO IF YOU OVER WHIP YOUR CREAMIf you have over whipped it, you can undo what you’ve done — but don’t throw it away! Continue whipping it until the solids separate. You will end up with buttermilk and butter. Transfer the butter to a glass jar and store it in your fridge for a week. You can use it just as you’d use any butter or buttermilk. Recipes that could use some WHIPPED CREAM!Recipes via Simply Recipes https://ift.tt/2F9fkDA November 22, 2018 at 09:02AM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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