PLEASE help me make great whipped cream!
- NAtiveNewYorker Apr 8, 2010 04:33 PM
What's the trick?
1. Cold bowl?
2. Add vanilla before whipping?
3. Add lemon juice before whipping?
4. Powdered suger afterwards?
Heavy cream, "whipping cream", light cream?
I add my sugar (just a little!) and vanilla at the beginning. If you wanted supremely great whipped cream, you might scrape a vanilla bean instead of using extract. I like to chill my beaters for a few minutes in the freezer. I don't think anything but heavy (whipping) cream will whip up, will it? The higher the milkfat percentage, the more delicious and easier to whip. The grocery store stuff whips just fine, but when I've gotten super thick cream from the dairy farm, it partly whips itself just from sloshing around in the bottle.
The most important thing is to start with great cream; heavy and whipping cream are both fine but many 'creams' have little flavour or have things added to make them smoother. The cream and tools should be cold, but I only take pains to chill the tools if it is really hot in the kitchen. Don't over-whip, it's a fine line between completely whipped and starting to feel greasy.
The cold bowl is only necessary when it's hot in the kitchen. The lemon juice is wrong unless you're serving it with something where the overt lemon flavor is desirable (which I find hard to imagine -- to me, the whole point of whipped cream is that it's pure, luxurious creamy sweetness, served as a foil to something else, be it acidic, dark chocolaty, or whatever).
I add my vanilla before whipping, and sweeten with superfine sugar, added as it's close to done. In my experience, no two dairies define "heavy" and "whipping" cream the same, though this thread goes into a lot of detail: http://chowhound.chow.com/topics/368546
Most of all, I think the best whipped cream is made with a stand mixer equipped with a balloon whisk, because it gives the most uniform motion. It only takes a very small number of tries before you learn when to stop. Overwhipping creates a crumbly texture that's immediately obvious. You will probably only make that mistake once!
"a crumbly texture" is damn close to butter, which is the end result of over whipping. Stop whipping at soft peaks. No lemon juice. Not too sweet either, as whipped cream is usually served with something sweet, unless you prefer that. Superfine sugar, granulated sugar, confectionery sugar, your choice. Confectionery is less sweet than the other two.
All other good advice as already been posted.
You can whip cream by hand, btw, if you have popeye arms or want them.
I usually whip by hand, because i don't have a hand mixer and don't want to pull out the noisy mixer while company is around. I work out, but don't have super strong arms. They key is to relax your arm, so it doesn't get tired.
At a recent wedding i catered, I left my immersion blender at home which was going to whip the cream for the plated desserts. That was fun to whip cream for 120 dessert plates by hand : ) - a bit messy too.
I agree with all that has been said. if you does get slightly too far, you can add some fresh cream and mix in and it can help. If it is butter - then there isn't anything you can do.
It's in the wrist actually, use your wrist and forearm and whip pulling the wire whip towards you in a somewhat circular motion. When that gets tiring, push the whip away from you with that same motion. As you said, relax the arm and don't put your shoulder or back into it.
Whipping cream by hand really doesn't develop popeye arms, that's my joke, but my wrists sure were a lot stronger back in the day.
Agreed on Ronnybrook - it's not ultra-pasteurized so the flavor is sublime. It also whips up better IMO than regular grocery store cream. Whipped cream can be stabilized with a bit of gelatin, too, which I find helpful if I'm using regular grocery store cream (or I want to hold the cream for a while before using it).
As the other posters have already stated, chill the bowl and beaters/whisk before whipping. I put them in the freezer before the start of the meal. Doesn't matter when you add the vanilla and sugar.
I have to ask about the lemon juice - why would you add lemon juice to whipped cream? I've never heard of doing this.
Light cream will not whip. Heavy cream or whipping cream are what you need.
I always use a whisk and beat by hand, because it's not that much work and it's too easy to overwhip with a kitchen aid stand mixer. I have used a hand mixer too with good results, though IMO it spatters too much, so I prefer a whisk and arm power.
I agree with most posters . . . . but I think the "ultimate" secret is good heavy cream. Look for "pasteurized" instead of "ultra-pasteurized", I think it makes the MOST difference in the final taste.
I also believe in under-whipping so that the final cream is smooth instead of "standing up too tall"
My mother always chilled the beaters & bowl, but we didn't have air conditioning & it got quite hot in her kitchen in Maryland summers. I don't bother, but I do have the cream very cold.
We have used raw cream off the farm that was nearly solid & had to be scooped out of the bottle, like English double cream; it took almost no time. Pasteurized heavy or whipping cream (I think those might be the same thing?) needs beating a bit longer. Just watch carefully -- it happens fast.
I use superfine sugar usually, but granulated is fine. If you keep a stash of either kind in a tightly sealed jar with a vanilla bean or two (the leathery shells after you scrape out the seeds into another cooking project still have lots of scent & work fine), you don't even need to add vanilla extract. And I agree with the poster who suggested almond extract; just a tiny amount is wonderful.
When DH & I were at the dating stage & he was saying "what are you doing that for?" all the time (he thought that microwave pizza was serious cooking), he had a fit when I went to make proper whipped cream instead of getting the canned spray fluff. Then he ate some & just radiated happiness. Instant conversion!
If you do accidentally create butter or near-butter, it is fine next day on waffles.
(Lemon juice doesn't stabilize whipped cream, but some people do use it or cream of tartar when making meringue -- could that be what the original poster was thinking of?)
The temperature of the bowl doesnt really make that much difference just so long as it isnt warm. Add flavourings at the beginning (sometimes just plain is better), no lemon, that will make it split, whipping cream is better as it has a higher fat content which is what makes it whip well & most important DO NOT OVER WHIP! If it doesnt look quite done, it is probably whipped enough. If you are scared of over mixing & ending up with butter, do it by hand. Remember, you want to whip it, not beat it to death!
Cold bowl and beaters, flavor of your choice, powdered sugar speck of salt and 1 teaspoon light corn syrup. Put all ingredients in chilled bowl and whip till soft peaks form. Heavenly and the corn syrup helps it hold up and keep if it needs to stand in fridge for awhile.
Do not bother with ultra-pasteurized cream, which has to use gums and whatnot to be able to be whipped. Look for regular pasteurized cream, which is much harder to find because it's not as shelf-stable. And do use heavy cream, not whipping cream (the former is 36% fat, the latter 30% fat).
From the food science books, the sugar is not added till the cream starts to thicken as it interferes with the air being beaten into it. The same with meringue
great whipped cream:
1. freeze the bowl and beaters
2. use powdered sugar, add when cream is foamy
3. have the cream as cold as possible
3. add a TBSP of instant Powdered Dry Milk for every pint, in the beginning to stabilize the cream (almost no weeping)
5. Keep it tightly covered
6. don't stir it after whipping
For a great and good whipped cream
Cold bowl. For 16/24 ounces of heavy cream I add half a packet of vanilla or other flavored instant Jello pudding.
It makes a nice thick cream,
I make TiramiSu and I do not use the egg whites because of salmonella scare, I use heavy cream and add the instant jello pudding. It is easy to spread an it holds up very good