Help with home made whip cream & maybe flavored?
i am making a really, really chocolately cake for a party this week. it doesnt call for icing ( too much ) but i would like to make some whip cream from scratch to go along with it ( i know, novice question but ive never made whip cream before ) and i was hoping to maybe flavor it....like espresso or hazelnut or raspberry etc...
thanks in advance
You'll want the cream really cold prior to whipping. The bowl, too, if you can allow it to sit in your freezer to get super cold.
I add flavoring and/or confectioners sugar toward the end of whipping-when the cream starts to take shape.
These are the basic things you need to know to whip cream. First, be sure you have heavy cream. If you have a choice of cream containers between "heavy cream" and "whipping cream", pick heavy cream. Non ultra-pasteurized whips best. Be sure the cream, bowl, and beaters are very cold before you start.
Put cream and sugar into your cold mixing bowl. Sweetness level desired is an individual choice. I use 1 heaping tablespoon of powdered sugar to 1 cup of cream. If using a stand mixer, start it on medium-plus speed so it doesn't spatter too much. When it starts to thicken, add 3/4 teaspoon, or to taste, vanilla extract. Increase speed as the cream thickens and stop beating when the cream in the outer part of the bowl looks a bit clumpy, but the cream within the beater is still soft and creamy looking. At this point you can fold in other flavoring agents, and give it another few seconds whipping, but others will have to tell you about proportions for that. I'm a plain vanilla person myself. A word to the wise: don't go off and leave the cream whipping in a stand mixer. You may well have butter by the time you get back.
I'll add two things to what the others have said:
1) If your bowl and beaters are TOO cold, you can start to make ice cream! So cold, but not frozen, is ideal.
2) Since cream is very fatty it enhances the taste of sugar, so add it slowly, a bit at a time to get to your desired sweetness. A little goes a long way in whipped cream.
It doesn't matter when you add the sugar or flavouring. Whipped cream is not like whipped egg whites. I agree with Visciole who advises adding the sugar slowly and tasting until you hit desired level of sweetness.
I make a really rich flourless chocolate torte once or twice a year and i really like a whipped cream with just a hint of sugar, a drop or two of vanilla and just the tiniest splash of Marsala wine. Follow the tips from other posters for actually making the whipped cream but experiment with wines and other alcohols for flavoring - you need not add much to elevate the dessert to a whole new level!