The key to whipping cream successfully is to start with the right cream—whipping cream, which contains about 33% milk fat. (Cereal and table cream, by contrast, just do not have a high enough fat content to be whipped.) For best results, follow the guidelines below:
- Refrigerate utensils in advance or, if you are pressed for time, chill in the freezer. (Neither utensils nor cream should warm to room temperatuire at any time before use.)
- Use a bowl just wide enough for the beater.
- Whip only 250 mL (1 cup) at a time.
- If you add sugar, do so after whipping the cream—never before.
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