|
|
|
Whipped Cream |
 Nothing
can be more central to recipes than whipped cream. It can be used as a
simple component, spooned or piped, or as an integral ingredient in a
recipe. Whipped cream can also be stabilized for use as a cake frosting or
if yours goes flat. |
 Whipped cream,
as well as any cream or dairy product, is perishable. It must be
refrigerated, even if already used as a frosting on a cake; do not let it
sit out of the fridge for too long or else it could spoil. |
Homemade "whipped
cream" is usually heavy
cream that is whipped to
different stages with a stand or electric hand-held mixer or whisk.
Whipped cream can be used as is,
stabilized, as well as
flavored and
sweetened. Homemade whipped cream
is never as stiff as Cool Whip, but it is
all-natural, so much more flavorful and its texture is light and fluffy.
|
For 2 cups of whipped
cream, pour 1 cup of cream into the chilled bowl and whip it vigorously
until it just begins to hold its shape. Add about 1/2 teaspoon pure vanilla
extract (or 1/4 teaspoon almond extract) and 1 tablespoon granulated sugar,
and continue to whip until it holds very soft, droopy peaks. |
In general,
whipped cream is a foam created by beating cream
and is made up of gas surrounded by liquid with protein and butterfat serving to
stabilize it.
The butterfat content percent of cream makes a
difference when making whipped cream; the higher the percent, the better the
cream will whip and be stable. Cream with a fat content of 30 to 36% works best
and is found in "whipping cream" or "heavy
cream". "Light cream" (with only 20% butterfat) will whip, but it won't trap as
much air or hold it very well, making it a bad choice. In
addition look for cream that
is NOT ultra-pasteurized (although that may be difficult to find) because it
whips better, fluffier and holds its shape longer.
 QUESTION:
when a recipes call for heavy cream does it mean whipping heavy cream or
what? I'm confused.
ANSWER: If a recipe calls for
heavy cream this means use the liquid cream in the recipe. If it calls for
"heavy cream whipped" or "whipped cream", then you whip the cream to stiff
peaks and use the measurement it calls for in the in the recipe. A recipe
will indicate either "1 cup heavy cream, whipped to stiff peaks" meaning
take 1 cup of heavy cream and whip it; or, use "2 cups whipped cream",
meaning that you take 1 cup of liquid cream and whip it which results in 2
cups whipped cream. |
|
I always say that
whipped cream hides most baking sins ! If a pie cracks or something does not
look quite right, simply cover with mounds of whipped cream and serve !! No
one will ever suspect. |
To create whipped cream, whipping
cream is usually sweetened with sugar
during beating. Table sugar is typically used, but I much prefer to use powdered
or superfine. Both dissolve faster, eliminating the problem of sometimes getting
gritty whipped cream. Substitute regular sugar one for one with either sugar.
Add up to 3 tablespoons of sugar for each
cup of cream or to taste.
Whipped cream makes a perfect background to show
off a multitude of different flavors. Flavorings
can range from extracts, chocolate, coffee, liqueurs, orange or lemon zest or
spices. You can also add in a teaspoon of
vanilla extract, rum, brandy, or liqueur or more for each cup of cream or to
taste.
Whipped cream
won't stay whipped for long, and it's best to prepare it immediately before
using. If you need to work ahead, you can refrigerate it for up to 24 hours.
Just before serving, whisk the cream briefly by
hand to thicken it up. It's not as billowy as on the first day, but it is fine
to use. For longer storage, whipped cream can be frozen
by teaspoonful on a wax paper lined cookie sheet. When frozen,
remove to a resealable plastic bag and place back in the freezer.
|
DIFFERENT
STAGES: A whipped
cream recipe will call for beating the cream until soft or stiff peaks form.
Here's what that means: |
|
SOFT PEAKS
When folded into
a dessert base, the recipe usually calls for softly whipped cream:
The cream should
only be whipped to very soft peaks. It
is also known as crème Chantilly.
This is important, because if the cream is
whipped too stiffly, it will be extremely difficult to fold it into the
other mixture. When the cream is whipped too much, it's easy to miss small
lumps of whipped cream and leave them, unfolded, in the batter.
When beating the cream,
when done, it will leave light traces on the surface while beating. Stop the
mixer and lift the beaters straight up. It should have one whipped cream
peak that droops slightly from the end of the beater or whisk. If it
doesn't, continue beating until it does.
STIFF PEAKS If used as a
garnish or
piped decoration or decorative work, a
stiff peak is preferred so the whipped cream holds its shape better.
However,
the consistency is soft and delicate and won't
be like a stiff buttercream:
It is done when the beaters leave ridges on the surface of the cream
while beating. When that happens, stop the mixer and lift the beaters
straight up. It should have one whipped cream peak that hold its shape and
clings tightly to the end of the beater or whisk. If it doesn't, continue
beating until it does. For piping or decorating,
stabilized whipped cream is
recommended. |
HOW WHIPPED CREAM WORKS:
Whipped cream is a foam stabilized by fat. The
foam in whipped cream is nothing more than air bubbles beaten into the cream by
the beaters. When things work right, the fat globules are dispersed evenly among
the air bubbles and they stick to together, thus supporting the foam.
The structure of whipped cream is
very similar to the structure which exists in
ice cream.
However, the fat globules must be at the right
temperature if they are to stick together -- meaning COLD. When the cream is
cold, the beaters and the bowl are cold, as is the room you are whipping them
in, the fat globules are stickier. If they are too warm, they won’t stick
together and will separate, causing the foam to collapse.
Make sure you don’t overwhip the cream. If you
whip too long, the cream can curdle and separate. That’s because prolonged
beating has warmed the cream.
MAKING WHIPPED CREAM WITH TIPS:
Whip chilled whipped cream with a balloon whisk (I like to use a
12-inch, balloon whisk. It is large enough to incorporate air quickly and
efficiently), a hand-held electric or stand mixer, fitted with a beater
attachment. Be aware that powerful stand mixers can quickly overwhip the cream,
so if you use, don't over do it.
Whip cream in a bowl that's
deep and narrow with at least
a 3-quart capacity as the cream will double
in volume. I prefer to use a
metal bowl (the one from my stand mixer when using a hand mixer) rather than a
glass one; metal gets colder, best for whipping.
HOW
TO SAVE FLAT WHIPPED CREAM WHEN STRAWBERRIES ARE FOLDED IN:
Q:
I made whipped cream and folded
in diced strawberries that were first marinated in liqueur and then drained.
The whipped cream went flat. How do I fix it?
A:
You can't really rewhip the cream which normally fixes
it because of the added berries---but instead, I would
stabilize
it with gelatin
and then rewhip. And, next time
you make the same recipe, do so in advance so the whipped cream won't go
flat when the berries are folded in.
1. Let whipped cream sit for 20 minutes so
warms to room temperature. Put a mixing bowl and beaters in the freezer to
chill. You will use them in step 4.
2. Prepare gelatin: 2 tablespoons cold water
and 1 teaspoon unflavored gelatin per 12 - 16 ounces of cream
Soak plain gelatin in cold water for 5
minutes. Dissolve by placing it in a container over a small pot of simmering
water. Let cool.
3. Whisk cream with a wire whisk a few
minutes just to incorporate. Let gelatin mixture cool to tepid. It will ball
up if it is directly mixed with the whipped cream and will cause it to melt.
To prevent this, with a whisk, beat in about one quarter of the whipped
cream into the dissolved gelatin -- don't mush it around or stir. After
mixing, whisk the gelatin/whipped cream mixture back into the rest of the
whipped cream until the gelatin dissolves, about 1-2 minutes. You will whip
it later after it has chilled.
4. Refrigerate mixture for 1-1/2 hours or 45
minutes in the freezer, which is my favorite way. Rewhip with an electric
mixer with chilled beaters and bowl until fluffy and billowy. Serve
immediately or cover and refrigerate. |
To Make Whipped Cream:
Whipping cream, the utensils and even
the room must be chilled before making. Start with these steps:
STEP #1:
To start, chill heavy whipping cream in the
refrigerator, preferably overnight. It must be
really cold.
STEP #2:
Place bowl and beaters or wire whisk in the
freezer for at least 15+ minutes before using. They must be super cold.
STEP #3: Take
bowl and implements from freezer and place mixing bowl in a larger "ice water
bowl" so the cream remains cold while you whip. Pour well-chilled whipping cream
into bowl. (Stand mixers have an ice attachment to be used just for this
purpose.)
When cream whips, it splatters, especially when using
a hand-held or stand electric mixer.
Decrease splattering by gradually increasing the speed of the mixer from low
to high when beating. To catch any fly away cream with a stand mixer, you
can protect yourself and your clothes by draping a kitchen towel over the
top of the front end of the mixer. It should be large enough to just drape
around the sides of the bowl, so it won't get caught in the mixer. Be
careful. |
STEP #4: Most
often overlooked, the room where you beat the cream in must also be cold. What I
do in the colder months, is to open a window and whip the cream right in front
of it as the air pours in. In the warmer months, I make sure my air conditioner
is on. If you don't have an air conditioner or the room is always on the warm
side, make sure you place the bowl in a larger bowl filled with ice water and
whip it in the coldest area of your house.
|
NOTE:
To fix whipped cream that has flattened, chill in the refrigerator for
1-1/2 hours or freeze in its bowl for 45 minutes, along with the beaters.
Simply rewhip. |
STEP #5: Beat
cream on low speed until small bubbles form, about 30 seconds.
If using a balloon whisk start by lightly whisking the
mixture.
STEP #6:
Increase speed to medium and continue beating until
beaters leave a trail, about 30 seconds. Increase speed to high.
With a hand-held electric mixer move
the beaters up, down, and around the sides of the bowl while whipping. With a
balloon whisk, sweep it down and around and up and into the bowl with
medium-fast strokes. Scrape the sides of the bowl often with a rubber spatula.
STEP #7:
Just before it becomes soft and billowy, slowly add
the sugar and flavorings to the whipped cream at the sides of the bowl. Continue
to whip as you do.
STEP #8:
Stop whipping when the cream
has doubled in volume, is smooth, thick and forms
soft or stiff peaks. If necessary, finish beating with whisk to
adjust consistency. If whipped cream is at stiff peak, the consistency is soft
and delicate and won't be like a stiff buttercream.
Make sure you don't whip the
cream too long or it will turn to butter.
At the beginning of turning, it will look like it has started curdling and takes
on a very light yellow color. To salvage: put a little more cream into the
mixing bowl. Then whisk it by hand to incorporate. If whipped cream has gone to
the butter stage, it's too late to correct it, but it's okay to use as butter,
instead.
|
Q:
What is Cool Whip? A: Cool Whip is
ready to use whipped topping which has many uses.
Cool whip is a non-dairy "stuff" made from tropical oils, sugar and
stabilizers so it follows it's own set of rules.
It can be substituted for an equal amount of whipped cream. You can
just use as is, but it really doesn't hold up to
piping. Be careful
not to stir it because this will cause it to break down. In fact if you stir
it while it's still frozen it becomes a puddle very quickly.
For short term storage, a dessert using Cool Whip should
be stored in the refrigerator. (More). |
STEP #9:
Serve whipped cream immediately, as it is best made
the day of use. If not, cover and refrigerate for up to 24 hours. If cream
separates in refrigerator, simply beat cream again or whisk until cream has
incorporated again.
STABILIZED
WHIPPED CREAM: Gelatin
gives whipping cream a firm, mousse-like texture giving it many uses.
Because gelatin stabilizes the
whipped cream, it does not weep (bleed water after awhile).
See the
Stabilized Whipped Cream Recipe.
(In the absence of a lot
of fat, I use gelatin in my
Low-Fat Stabilized Whipped Cream
Recipe).
How much gelatin should you use for
stabilized whipped cream?:
|
 | For 1 cup of
cream: use 1/2 teaspoon
gelatin soaked in 1 tablespoon cold water.
|
|
|
| For 2 cups of
cream: use 1 teaspoon
gelatin soaked in 2 tablespoons cold water.
|
|
|
| For 6 cups of
cream: use 1 tablespoon
soaked in 1/4 cup plus 2 tablespoon cold water.
|
|
|
Stabilized whipped cream can be
piped as a border on a cake or to prevent the whipped cream from deflating when
folding in heavy and juicy items like berries.
You can
frost your cake a day ahead,
but it must be refrigerated; whipped cream in any form is perishable.
|
There
is also a whipped cream stabilizer product called Oaetker Whip It, which
some swear by. It can be found in some upscale supermarkets or
purchased online. |
1.
To make, place water in a small pan. Sprinkle plain gelatin over
its surface. Let it sit for 5 minutes while the gelatin absorbs the water and
softens.
2.
Stir the gelatin over low heat, until completely dissolved. Let cool, but not
get cold.
3.
Then, whip the cream (see Whipped Cream, above) until barely stiff.
Add cooled gelatin all at once to cream during whipping.
Stop whipping when it forms soft peaks.
|
| |
