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Wednesday, 29 June 2011

Whipped Cream

Whipped Cream is a must for many of our cakes! Whipped cream is what makes the cake look & taste even better! You can also use whipped cream as a topping for your fruit salad & a whole lot of other things! I thought I'll dedicate a post to Whipped cream alone. Although, I did write about it in short in my Black Forest post. 

Things You'll Need
Heavy Whipping Cream
Wire Whisk (manual or electric)
Mixing Bowl

1. Start by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for about 30 minutes. Let them get nice and cold, but don't freeze the cream. (Cream is easier to whip when cold. )
Pour the cream, when chilled, in the bowl and start whisking. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder
3. It'll take about 10-15 minutes manually & 5-6 minutes via an electric whipper for the whipped cream to be ready for use. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse. Keep whipping until you see soft peaks like these - 

I apologize for not clicking more pictures. Even this one doesn't have much clarity! But I hope you get the idea.

You can make whipped cream just for the sake of it! It tastes really good with fruits too!!! :-)

1 comment:

Thanks for the feedback! :-)

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