|
See Also: Cream; Milk
WHIPPING CREAM
Whipped cream:
Cream will whip better better if you add a pinch of salt.
When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.
When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (a very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about 1/2 whipped, add the sugar and vanilla and continue to whip. If you add the sugar and vanilla at the beginning, the cream will not whip to high volume.
• 1 cup heavy cream
• small pinch of salt
• 1 to 2 tablespoons sugar
• 1/2 teaspoon vanilla
Individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing*. Place dollops of whipped cream on baking sheet and freeze. Once solidly frozen, remove dollops and store in the freezer in freezer containers.
*(Cream whipped after freezing and thawing does not become as stiff as never-frozen cream).
WHIPPING CREAM SUBSTITUTES
Dissolve 1/2 cup Nonfat Dry Milk in 1/3 cup COLD water. Chill Well.
Whip to soft peaks.....
Add 1 TB Lemon Juice.....
Whip to soft peaks again.....
Beat in LIGHTLY 2-4 TB sugar.
Evaporated milk whips to three times its volume.
Chill 12 hours in freezer till ice crystals form.
Add 3 Tablespoons lemon juice for each 13 oz can.
Whip until stiff.
|
