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10
ume. To make 2 cups of softly whipped cream,
put 1 cup of heavy/whipping cream into the
well-chilled mixing bowl. Starting on Speed 2
and increasing to Speed 10 or 12, whip until
it just begins to hold its shape. Add about ½
teaspoon pure vanilla or other pure avoured
extract and 1 to 4 tablespoons granulated,
superne or confectioners’ sugar. Whip until
the cream holds soft, oppy peaks.
To make whipped cream:
• Start with well-chilled cream, mixing bowl
and chef’s whisk (place bowl and whisk in
freezer for at least 15 minutes before making
whipped cream). The room should not be
too hot.
• Whip cream on low speeds until small
bubbles form – this will take about 30 sec-
onds. Gradually increase to Speed 12 and
continue beating until desired doneness,
being careful not to over-whip. It takes just
seconds for cream to go from smooth and
creamy whipped cream to whipped cream
with grainy bits of butter forming.
• If you are making a sweetened, avoured
whipped cream, begin to slowly add the
sugar and avourings as the cream becomes
soft and billowy in appearance.
• Sugars should be sifted before adding to
whipping cream.
• Stop whipping cream when it has doubled
in volume – it should be smooth, creamy
and thick, forming either soft (for garnishing
desserts, folding into desserts) or stiff (for
topping cakes, desserts, piping decoratively)
peaks.
• Unless stabilised, whipped cream should be
served immediately.
STABILISED WHIPPED CREAM
Stabilised whipped cream will hold longer in
the refrigerator before using, and it can also
be used for decorating, using a pastry bag
and tip. Using gelatin or a purchased stabiliser
will prevent whipped cream from weeping.
To make stabilised whipped cream, soften
powdered gelatin by sprinkling it over water
in a measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in a pan
of simmering water and stir over low heat until
gelatin is dissolved. Let cool slightly before
adding to cream – but do not allow to get cold
and harden.
• For 1 cup of cream, use ½ teaspoon gelatin
soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon gelatin
soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon + 1
teaspoon gelatin soaked in 8 tablespoons
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it has whipped to a slightly thickened
stage.
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