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WHIPPING CREAM
It should slip easily about the
bowl. Refrigerate. Do not keep for
longer than an hour, it may
become runny again
• Producing whipped cream is
straightforward, and there are just
two basic rules for success:
keep the cream cool while
you work or it will turn yellow
and slippery
do not over whip or it will
become dry, claggy and may
be unusable
• For successful results, on warm
days, cool the cream, bowl and
whisk in the fridge.
When ready, pour cream into the
bowl and work the whisk, on
medium speed, in a circle
• To avoid over whipping, stop
whisking just before achieving the
consistency you wish. If you are
not using the cream immediately,
cover and refrigerate
• Whisk cream in short bursts just
before use
• To restore over whipped cream,
rest it for as long as possible
before trying the following:
Double cream: add a little more
runny cream, stirring in gently
Whipping cream: if it has
softened a little, try stirring in a
drop of milk
• Of all the creams on sale there are
two that are suitable for whipping:
double cream and whipping
cream. They contain the correct
amount of butterfat to hold air in
the cream, which fluffs it up.
Use either the balloon whisk or
the beaters
• Whipped double cream becomes
thick and holds its shape over
time. Use for filling and decorating
cakes, trifles, gateaux and parfaits,
and when advance preparation is
required
• Whipping cream, with its soft,
yielding consistency is a perfect
accompaniment for fruit
puddings, pies and chocolate
desserts. Whisk until the mixture
has doubled in volume, but is still
spoonable.
THE SECRETS OF SUCCESS
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 13