Whipping cream that has been scalded.
I'm just wondering if it's possible to whip cream once it's been scalded.
I want to make a kind of spiced chocolate mousse and figure if I can add the spices to the cream and heat it almost to the boiling point then maybe it would give it a deeper flavour once I whip it and incorporate it into the mousse. Or am I just better off adding the spices along with the sugar when I whip the cream?
It works if you chill the cream before you whip it. It's best if you can step and strain it, then chill overnight.
I don't think so -- scalding changes the protein structure, and I don't think it will take/hold air any more.
Whipping cream is supposed to be as cold as you can make it -- it solidifies the fat so it holds the air.