Imagine having fresh, homemade whipped cream to fill your cakes and other preparations. It's simpler than you think. In this article you will find perfect recipes to prepare a light and fluffy garnish for your desserts without the use of preservatives. One cup of cream makes two cups of whipped cream.
Ingrediants
Classic Recipe
- 240 ml of whipping cream
- 50 g of granulated sugar
- A pinch of salt
Flavored cream
- 240 ml of whipping cream
- 50 g of granulated sugar
- A pinch of salt
- Flavors like vanilla, almond or anise extract, bourbon or brandy, lemon or lime zest
Cheese cream
- 1 pack of 240ml cream cheese at room temperature
- 480 ml of whipping cream
- 75 g of sugar
- A pinch of salt
- 1 tablespoon of vanilla
Steps
Method 1 of 3: Classic Recipe
Step 1. Cool the cream
The colder it is, the easier it will be to mount it. Be prepared to process it as soon as it is taken out of the refrigerator rather than leaving it on the kitchen counter for some time. The bowl you pour the cream into must also be cold.
Step 2. Add sugar and salt
Sweeten it with your favorite sugar, while the salt will enhance the natural flavor of the cream and form a nice contrast to the sugar. Use a whisk or spoon to mix the mixture.
Step 3. Whip the cream
Use a large whisk and start working it in a circular motion. Try to move as fast as possible, to allow the air to change the consistency of the product and turn the liquid into a soft, foamy substance.
- It takes some practice to learn how to whip cream effectively by hand. You have to work fast enough so that the cream does not heat up. Switch hands if you start to get tired.
- Use an electric hand mixer to make things easier. Place the bowl with the cream under a planetary mixer and let the appliance do the rest. Alternatively, use a hand-held electric mixer.
Step 4. Check that the cream is peaking
The first change you will notice in the liquid is that the whisk or mixer will leave lines in the cream. This indicates that it is becoming more solid and compact. Continue to knead it until, lifting the whisk, you are able to form semi-solid "mounds" of cream.
- Some people prefer a softer cream that spreads deliciously on the sides of cakes and pastries. Others prefer a firmer texture that retains its shape, especially when used to decorate the surface of some desserts. Continue whipping the cream until the consistency you want.
- Stop working it before it turns into butter. If you whip the cream for too long (which can easily happen if you use an electric mixer) it can turn into solid butter. If this happens, you can save it to make cinnamon sweet toast or another treat and start whipping another batch of cream again.
Method 2 of 3: Flavored Cream
Step 1. Decide how to flavor the whipped cream
It has recently become very fashionable to offer cream with a variety of flavors to complement the dishes it accompanies. Whipped cream lends itself to this and you can use citrus extracts, cocoa, liqueurs and peel. Choose the combination that best matches your dessert. Here are some suggestions:
- Make chocolate whipped cream by adding a tablespoon of cocoa. It makes a great garnish for chocolate tarts.
- Make vanilla bourbon cream to garnish a pecan pie. Add one teaspoon of vanilla extract and one teaspoon of bourbon.
- Create a light, refreshing cream by incorporating a tablespoon of lemon zest and then spread it over a strawberry tart.
- The almond or anise extract enriches the cream with a deep and delicate aroma. It is excellent on berry cakes.
Step 2. Flavor the cream before whipping
When you are ready to process it, remove it from the refrigerator and pour it into a clean bowl. Add a pinch of salt, sugar and the flavoring you have decided to use. Mix the ingredients with a whisk or spoon.
Step 3. Whip the cream
Use the same technique described in the classic recipe and work the cream until it forms small, soft and firm mounds, according to your taste. Spread it on the cake.
Method 3 of 3: Cream Cheese
Step 1. Work the cream cheese
Put it in a cold bowl and work it until it becomes soft and fluffy.
Step 2. Sweeten the cream
In a separate bowl, pour the cream, vanilla, sugar, and salt. Use a whisk or spoon to combine the ingredients.
Step 3. Whip the cream
Use a hand whisk or an electric mixer to whisk it into stiff peaks. Stop when you manage to create small mounds of soft cream.
Step 4. Incorporate the cheese into the cream
Add it slowly and use the whisk or hand mixer to continue beating the mixture until firm mounds form.
Step 5. Use the cream cheese as a frosting or garnish
Since this preparation is a little firmer and thicker than traditional whipped cream, you can safely use it as a glaze. This cream enhances the flavor of a traditional apple pie and is excellent when spread on pumpkin bread.
Step 6. Finished
Advice
- A whisk and a metal tureen, better if previously cooled in the refrigerator, will help to obtain a better result. Do not use plastic tools.
- An overly acidic taste can easily be corrected by adding sugar.
- Avoid using "ultra-pasteurized" cream if possible, as it doesn't whip very well.
- A small addition of food coloring will make your cream perfect for a party.
- Try using brown sugar instead of refined sugar. This will give a "warmer" aroma and make the cream more caramelized.
