Home' Trinidad and Tobago Guardian : November 16th 2013 Contents A34
Guardian www.guardian.co.tt Saturday, November 16, 2013
Whipping cream is special in that it can go from
puddle of milk to a bowl of billowy, sweet-tasting
clouds in a matter of minutes. It s the cream s milkfat
content that makes this possible.
As you whisk the milk, the fat molecules start to
join together and form pockets of air, gradually making
a stable structure---whipped cream. (And if you whip
too long, you can actually break the fat apart again
and make butter.)
What is labeled "whipping cream" at the store
usually has a milkfat content of 30 per cent to 35
per cent. Heavy cream actually has a slightly higher
milkfat content (around 36 per cent) so you can use
it to make whipped cream as well. But don t try mak-
ing whipped cream with any other kinds of milk---
the milkfat content just isn t high enough to whip
into whipped cream. There s no such thing as low-
fat whipped cream in the real world, unfortunately
for those of us who love it.
You can make whipped cream in a stand mixer,
with a hand mixer, or by good ol muscle power with
a whisk and a bowl. Keep the cream refrigerated right
up until you re ready to whip it so that it s as cold
as possible. If it s a hot day, chilling your bowl and
whisk also help. If you re using a stand mixer or hand
mixer, keep an eye on your speed. It s tempting to
go fast, but keeping the speed between medium and
medium-high helps make sure you don t overshoot
that perfect soft billowy stage and start going grainy.
Aim for "firm peaks" with your whipped cream,
which is when the cream holds peaks but the tips
are slightly softened. Much beyond this stage and
and the cream starts becoming overly stiff and some-
Whipped cream is at its best right after you whip
it. It only takes about five minutes to make, so this
is one task often left until the very last minute. This
said, whipped cream will hold for a few hours in the
refrigerator --- give it a few sturdy whips with a whisk
to froth it back up into full glory before serving.
Make it simple: Whipped cream
1 cup whipping cream or heavy cream
1 teaspoon vanilla or other flavorings (see Recipe Notes)
Stand mixer with a whisk attachment, or a metal bowl
and a handmixer with beater attachments, or metal bowl
and a whisk
Note on whipping times: The times given below are
using a stand mixer on medium speed. If you use a higher
speed, the time between stages will be shorter. If you are
whipping by hand, the times will likely be longer.
1. Pour the cream in the bowl: Leave the cream in the
refrigerator right up until you're ready to whip it. When
ready, measure it into the bowl of a stand mixer or a metal
bowl. Add the vanilla and other flavorings.
2. Begin whipping: Increase mixer speed to medium and
begin whipping. For the first several minutes, the cream will
be very frothy and bubbly.
3. Watch for trails in the cream (four to five minutes):
When you start to see trails in the cream that don't
immediately dissolve after the whisk moves, you've
reached what's called "soft plop" stage. If you take your
whisk out of the bowl, the whipped cream will barely hold
to the whisk.
4. Watch for soft peaks (six to seven minutes): When
the trails in the cream become more solid and a dribble of
whipped cream stays floating on the surface of the cream,
you've reached "soft peak" stage. If you take your whisk out
of the bowl, more of the cream will cling to the whisk but
any peaks will quickly soften.
5. Watch for firm peaks (seven to eight minutes): The
trails in the cream will become stiffer and stiffer, and the
cream will start to take on volume. If you take your whisk
out of the cream, the peaks in the whipped cream will hold
firmly but have slightly softened tips. This is typically the
best stage to stop whipping and serve the cream.
6. Watch for firm peaks (eight to nine minutes): If you
continue whipping, the cream will stiffen even more and
you might notice it taking on a grainy texture. If you take
your whisk out of the cream, the peaks will be completely
stiff. If you whip much more beyond this stage, you'll make
Once you've reached your ideal stage of whipped cream,
serve the whipped cream immediately or cover and store it
in the refrigerator for a few hours.
Makes two cups of whipped cream
Serving Amount: Cream roughly doubles when it is
whipped. One cup of cream will make about two cups of
whipped cream, which is enough for eight to ten people to
each get a healthy dollop on their pie. You can halve or
double (or triple!) the amount as needed.
Other Flavorings: Before you start whipping, you can add
orange or almond extract, a splash of liquor like bourbon or
rum, some cocoa powder or melted chocolate, fruit puree,
or citrus zest.
"Whipping cream" at the store usually has a milkfat content of about 35 per cent.
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