Here's the perfect recipe of whipped cream on your files. He came to my attention that many chefs do not use whipped cream, because it never thicken properly. There are some tricks you can use to succeed in your whipping cream desserts and pies.
There is a richness in the flavor of the cream can not be obtained from using whipped cream. Whipped cream have their place ... especially when combined with other ingredients. He argues that the business better if refrigerated over time, and does not separate the real cream. But when the bandage or a cake for dessert ... there is nothing like the head of the real whipped cream.
1. You need half a pint of whipping cream. If you buy a liter cream, use 1 cup.
Use the second 3 TB of sugar. Most recipes call for 1 / 4 c ... but it is a little sweet for me ... especially if your dessert is especially sweet.
3. The next ingredient is a flavoring agent. The most common flavor is vanilla. Use a TES. However, other versions may add extra zing to the cream. Aromas of maple is a delightful addition to the whipped cream ... especially if the pumpkin pie served. I have a nearly 1 / 2 TES. maple flavor.
Tip # 1: Chill your bowl and beaters in freezer for about 15 min. Before you whip your cream. Real cream takes a little longer to fry than commercial pads. If you relax your bowl and beaters, your whipped cream quickly and keep the tops more.
Add the cream in a large bowl. If the container is too small, you will see that the batteries to turn the cream everywhere ... and you. As a child ... had a "whipped cream" bowl is not very wide but deep. Cream was the only ingredient that never happened. This is an old dish from my childhood, is in possession of my sister Sheila ... and used for the same purpose.
Now ... this is an important tip: Do not add sugar or flavorings and cream until you get a bit 'of whipped cream. Make an altitude of batters and Whip the cream until it begins to thicken. When you see a change in the consistency of cream, thickening, or perhaps a few more seconds before adding 3 tablespoons of sugar. If you add sugar and spices and cream at the beginning ... you can not whip the cream properly ... if at all.
Add a TES. TES vanilla or 1 / 2. maple flavoring.
Continue whipping cream at high speed until it forms soft peaks fixed. Do not over whisk ... He can go to a consistency of butter quickly.
If you happen to no whip cream and it looks a little soft butter .... do not panic .... there is a way back.
Just add more cream. You can fold by hand ... gives you a quick run through of the hitters. As long as you do more to win again.
There you go. Fresh whipped cream for dessert or cake.
Enjoy!
Bye
Kathy Griffiths
Insightful Nana
PS I love to lick the beaters after the cream. No?
PPS Remember ... Do not add sugar and flavorings to your whipped cream too soon. It is the key to perfect whipped cream. I added a video below so you can see the process in action as you want.
Use the second 3 TB of sugar. Most recipes call for 1 / 4 c ... but it is a little sweet for me ... especially if your dessert is especially sweet.
3. The next ingredient is a flavoring agent. The most common flavor is vanilla. Use a TES. However, other versions may add extra zing to the cream. Aromas of maple is a delightful addition to the whipped cream ... especially if the pumpkin pie served. I have a nearly 1 / 2 TES. maple flavor.
Continue whipping cream at high speed until it forms soft peaks fixed. Do not over whisk ... He can go to a consistency of butter quickly.
Enjoy!
Bye
Kathy Griffiths
Insightful Nana
PS I love to lick the beaters after the cream. No?
PPS Remember ... Do not add sugar and flavorings to your whipped cream too soon. It is the key to perfect whipped cream. I added a video below so you can see the process in action as you want.
