Saturday, March 10, 2007

On the Art of Whipping Cream, or "Just Knowing When"

When I told Jami she should help me write up some tips for whipping cream, her response was, "How? You just have to know." I guess you do, but since I don't, I imagine there must be a trick, or a secret word, that will allow troglodytes like myself to join the ranks of that mensa chrismata.

  • 1 pint heavy cream
  • 4-6 tbsp evaporated cane juice, to taste
  • a mixer with whisk attachment, or even a regular old blender
1. Add the cream to the mixing bowl or blender.
2. Mix on high, adding sugar 1 tbsp at a time.
3. The cream is whipped when it has enough body to stand up on its own without collapsing back into a liquid, but before it becomes dense. If you use a blender the whipped cream might tend somewhat to the butter end the spectrum.

Options: Skip the sugar and just keep mixing until you have butter. Try it just for fun. If you use confectioner's sugar instead, which contains cornstarch, it will help stabilize the cream, and reduce the risk of over-whipping.

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