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Whipped CreamTheWorldWideGourmet.com

Total time: less than 15 min

Difficulty: Easy

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Nutritional values

per 100 g

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

heavy cream or whipoping cream (28 35% mf)

METHOD

  1. Pour the cold cream into a chilled bowl. It’s always best to keep the bowl and whisk in the refrigerator. With the utensils and cream at the same cold temperature, the cream will absorb more air and increase in volume.
  2. Whip the cream with a flexible whisk, working in a rotational motion to incorporate air into the cream until it forms peaks. It is very airy. Stop whisking once the cream is perfectly thickened. Beating it any longer would cause the milk fat to turn into butter. A small quantity of light cream will usually be enough to repair overbeaten cream.
  3. Keep cold.

CHEF'S NOTES

Whipped cream is used in mousses and sauces and adds lightness.

What is the difference between whipped cream and Chantilly cream? Simply the sugar.

Conservation
If the whipped cream has been made under proper conditions, it will hold for 24 hours in the refrigerator
 



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