"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 09-26-2005, 03:32 AM   #11
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
Hey urmaniac13, how long do you want to hold the peaks? A day or so? If so, the tips I can lend you will more than suffice. Use Heavy Cream. If your supermarket has a product called "Whipping Cream," it most likely is not the best to whip. Heavy Cream is what you want. In fact, compare fat contents on brands. 40% butterfat will serve you the best. The higher the better for keeping whipped peaks. (I use two different brands at the restaurant I work at. The 40% is a dream to work with. The 30-36% butterfat brand loosens up and droops often.) To sweeten, I use a cup (by volume) of granulated sugar per quart of cream. If I have the luxury of having powdered sugar, I use 8 oz (by weight) of powdered sugar per quart. I dump it all in at the beginning too and whip very slowly till sugar is dissolved. (Sometimes I add a tablespoon of vanilla in as well. It depends on my mood.) I then whip till my desired thickness.

When you use the good Heavy Cream (40% butterfat), your end product will pipe out and stay that way like a dream. My favorite part of the day is piping out heavy creme chantilly rosettes. If kept chilled, the peaks will last longer than the Energizer Bunny. I guarantee it. I see it all the time in my restaurant.

RJ
__________________

__________________
Ardge is offline   Reply With Quote
Old 09-26-2005, 11:53 AM   #12
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by Ardge
Hey urmaniac13, how long do you want to hold the peaks? A day or so? If so, the tips I can lend you will more than suffice. Use Heavy Cream. If your supermarket has a product called "Whipping Cream," it most likely is not the best to whip. Heavy Cream is what you want. In fact, compare fat contents on brands. 40% butterfat will serve you the best. The higher the better for keeping whipped peaks. (I use two different brands at the restaurant I work at. The 40% is a dream to work with. The 30-36% butterfat brand loosens up and droops often.) To sweeten, I use a cup (by volume) of granulated sugar per quart of cream. If I have the luxury of having powdered sugar, I use 8 oz (by weight) of powdered sugar per quart. I dump it all in at the beginning too and whip very slowly till sugar is dissolved. (Sometimes I add a tablespoon of vanilla in as well. It depends on my mood.) I then whip till my desired thickness.

When you use the good Heavy Cream (40% butterfat), your end product will pipe out and stay that way like a dream. My favorite part of the day is piping out heavy creme chantilly rosettes. If kept chilled, the peaks will last longer than the Energizer Bunny. I guarantee it. I see it all the time in my restaurant.

RJ
Thanks Ardge for the wonderful input... only problem is that in Italy most of the cream for whipping on the market only contain 35%fat, but we sometimes go to this big supermarket which caters to professionals (they often carry specialised items which one can't find elsewhere), chances are we can find it there. If we do, that will solve our problems, we don't intend to keep a whipped cream for days..(it is not THAT hard to whip it as needed!!) it is just on occasions when we are making a birthday cake, it would be much more convenient if we can have it ready some time before (as in such occasions we have loads of other things to prepare!) to avoid the last minute scramble. This is well worth an experiment, thanks again!!
__________________

__________________
urmaniac13 is offline   Reply With Quote
Old 09-26-2005, 12:03 PM   #13
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by Konditor
Fat content has a lot to do with how well cream whips. When you whip cream, you incorporate air into it in the form of miniature bubbles. These air pockets are what give the whipped cream its light, fluffy texture. Whipped cream, therefore, is actually an emulsion: The watery nonfat portion of the cream that encloses the bubbles is supported by the fat. Thus, the more fat in your cream (up to a point!), the more effectively the encased bubbles will be supported.

"Heavy" whipping cream (about 40% m.f.) increases more in volume than regular (30-35% m.f.).

Gelatin is the most practical, generally dependable, and least-costly ingredient for domestic cooks to add as a whipped-cream stabilizer. Lucid instructions are povided on this Web page:

http://www.baking911.com/howto/cream_whip.htm

The professional approach is to introduce a stabilizer (such high-grade products as SC3 from Patisfrance or Swissmade Cobasan), into the cream in order to enhance its structure by restricting water loss and to prolong its buoyant shelf-life appearance.

North Americans (at least according to the opinion of many European tourists) tend to overwhip cream. Yet, whipped cream is more luscious, and blends better with whatever it accompanies, when beaten to a moderately soft stage.
Thanx Konditor for a very informative input. The link "Baking 911" seems to carry loads of useful tips, I bookmarked it for further reference. I would like to first try to see if we can find the cream with 40% fat (here in rome, most of the cream for whipping on the market has 35%). If not I would like to try the gelatine. I looked around the net for some stabilizers, but the problem is they don't usually say what it is made of (I would like to avoid any chemical, or vegetable oil), and/or only available in bulk packages. So gelatine maybe a practical solution.... just one question though, it would not give the cream some "jello" like texture, would it?
__________________
urmaniac13 is offline   Reply With Quote
Old 09-26-2005, 12:30 PM   #14
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
urmaniac13, when looking for your cream, just stay away from the word "Whipping." It makes no sense at all, but Whipping Cream is not the best product to use when you want to whip your cream. Heavy Cream is the answer.

Why does food taste so good in restaurants and bakeries? The answer is Butter and Heavy Cream. Lots of it too.

:)

RJ
__________________
Ardge is offline   Reply With Quote
Old 09-26-2005, 01:08 PM   #15
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by Ardge
urmaniac13, when looking for your cream, just stay away from the word "Whipping." It makes no sense at all, but Whipping Cream is not the best product to use when you want to whip your cream. Heavy Cream is the answer.

Why does food taste so good in restaurants and bakeries? The answer is Butter and Heavy Cream. Lots of it too.

:)

RJ
Hi RJ, I just specified "cream for whipping", because I directly translated the Italian classification. They usually have 2 types of cream in Italy, "for cooking", to make sauces etc. which contains about 25% of milkfat, and "for whipping", which is to make whipped cream with about 35% milkfat. So here, to use "cream for whipping" (panna da montare) is perfectly normal... well, as long as if it is to be used quickly... as I said, I shall look for the Heavy cream with 40% fat asap... I am sure, as folks here make so many wonderful sweets with lovely cream, I should be able to find it somewhere!!
__________________
urmaniac13 is offline   Reply With Quote
Old 09-27-2005, 12:25 AM   #16
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
I want to go to Italy so badly. I want to taste the food from there. I want to drink beautiful wine as I watch the sunset.

I'll get there someday.

RJ
__________________
Ardge is offline   Reply With Quote
Old 09-27-2005, 12:33 AM   #17
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
{{{{{{{{{{Ardge}}}}}}}}}}
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-27-2005, 01:14 AM   #18
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
Quote:
Originally Posted by kitchenelf
{{{{{{{{{{Ardge}}}}}}}}}}
Did I just get hugged? If so, can I have another?

Me
__________________
Ardge is offline   Reply With Quote
Old 09-29-2005, 09:59 PM   #19
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Unfortunatley, the very high-fat cream you are looking for is very hard to find. Fortunately, there is an alternative that adds no additional flavor to whipped cream. It is often used by good pastry shops to top cakes, fill eclairs and pastries, and won't melt in the sun. This wonder product is stabilized whipped cream. Here is one recipe for it.

Stabilized Whipped Cream Frosting
2 tsp. unflavored gelatin
8 tsp. cold water
2 cups heavy whipping cream
1/2 cup confectioner's sugar
1 tsp. vanilla extract

Chill a glass or stainless steel bowl large enough to hold 4 cups of whipped cream. Chill the beaters.

Combine the gelatin and water. Let sit for 5 minutes. Place over low heat and stir until the gelatine is completely dissolved (about 1 minute). Remove from heat and let cool.

Whip the heavy cream in the chilled bowl until it begins to thicken. Continue beating while slowly adding the sugar. Add the vanilla extract. While still beating, slowly add the gelatin. Whip until soft peaks form.

Imediately use to frost a cake, put into molds, or fill pastries. Place in the refrigerator to completely cool. The gelatin will set, stabilizing the whipped cream. When brought back to room temperature, it will not lose its volume or shape.

A word of caution, whipped cream is made from cream and needs to be kept relatively cool to avoid spoiling, just as do all dairy products.

I have used this topping succesfully and highly recomend it for cakes and pastries. It's good stuff.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-30-2005, 04:10 AM   #20
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Thanx goodweed!! Konditor also suggested the use of gelatine... now at least all the mystery surrounding those prolonged life creams in the confectioners shop window is dissolving!! Whipped cream is a regular companion for ice cream in Roman tradition, we use it quite regularly, so we shall do some experiments with that in the next opportunity!! Thanks again you guys so rock always!!
__________________

__________________
urmaniac13 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.