How To:Whip Cream
Cream that can be whipped should have either 36 to 40 percent milk fat content (heavy cream) or 30 to 36 percent (light whipping cream).
Begin by chilling your mixing bowl and beaters. The cream should also be very cold. Whip the cream on medium speed until soft peaks form.
Whipped cream may be stored for a couple of days in the refrigerator, although it may separate after a day. It may also be frozen by putting heaping spoonfuls on a wax papered baking sheet. When hard, remove and place in a plastic storage bag. Defrost them in the refrigerator.
To sweeten the cream, gratually add sugar as the cream is being whipped. For a lightly sweetened cream, use 2 tablespoons per 1 cup of cream. If the dessert is rather tart, use 1/4 cup of sugar to 1 cup of cream.
Here are some other ways to flavor your cream:
- Vanilla
Add 1 teaspoon of vanilla. - Your Favorite Liquor or Liqueur
Add 1 teaspoon to 1 tablespoon. - Chocolate
Add 2 tablespoons of cocoa and 2 tablespoons of sugar. - Coffee
Add 2 teaspoons instant coffee with 2 tablespoons of sugar.
