Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   Eggs, Cheese & Dairy (http://www.discusscooking.com/forums/f22/)
-   -   How do you make fresh whipped cream? (http://www.discusscooking.com/forums/f22/how-do-you-make-fresh-whipped-cream-4759.html)

SizzlininIN 11-21-2004 11:57 PM

How do you make fresh whipped cream?
 
How the heck you make this.........I had 2 disasters this morning and finally said to heck with it......I was at the point that if the grocery store was within a block I'd of run down there in my pj's and bought some cool whip :lol: Lucky for everyone I had to hurry and get ready for work also so no time for a fashion show :)

Psiguyy 11-22-2004 12:19 AM

If I'm really lazy, I put the cream along with some confectioner's sugar into my Kisag creamer. Charge it up with an NO2 cartridge and instant whipped cream.

Otherwise, I refrigerate a tall mixing bowl and the beaters until they are icy cold. Into the bowl, I pour 1 cup of cream and approximately 1/4 cup of confectioner's sugar. Whip on highest speed until it forms the stiffness I'm looking for. If I'm going to use it to dress individual desserts with a dolop of whipped cream, I stop when the peaks are soft. If I'm going to pipe it out of a bag to decorate a pie, I go until the peaks are just stiff. If I'm going to use it to frost, I go a bit longer until the beater leaves stiff trails and holes in the whipped cream. Never go beyond this point, otherwise you'll make butter.

Always remember, the colder you can keep the cream, the better it will whip up. If the kitchen is warm, you can utilize and ice bath.

Chief Longwind Of The North 11-22-2004 06:17 AM

This is an alternate recipe that produces a stable whipped cream suitable for cake icing. Just follow PsiGuy's recipe and add the gelatin while the whipped cream is beating away.

.
Stabilized Whipped Cream Icing


2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Mix Knox Gelatine and cold water and set aside.

Whip the cream, and add confectioner's sugar. Add gelatine mixture and vanilla extract.

Continue whipping until the gelatine is incorporated.

marmalady 11-22-2004 06:37 AM

Sometimes the 'ultra-pasteurized' heavy cream just won't whip. I've also had minor disasters when the weather is very humid and rainy. (One catering bash comes to mind - we wasted about 8 quarts of cream trying to get it to stabilize and finally went out and bought the stuff in the cans)

There's a product called 'Whip-It' you can sometimes find in the baking section of the grocery store that does a great job of stabilizing and holding the cream. Comes in a little blue envelope, made by ? 'Oester'?

Audeo 11-22-2004 08:36 AM

Agree, agree, agree!

Knox gelatin can help in a pinch, and marmalady, I've used the Whip-It myself. I think its german-made...Oetker? Anyway, a local german deli and grocery keeps the stuff on the shelves. Mostly dextrose as I recall.

I can certainly sympathize with marmalady's disaster descriptions. Had them myself...which is why I keep Knox on hand!

And cold, very clean bowls and utensils are absolute requirements.

choclatechef 11-22-2004 08:51 AM

Quote:

Originally Posted by Psiguyy
If I'm really lazy, I put the cream along with some confectioner's sugar into my Kisag creamer. Charge it up with an NO2 cartridge and instant whipped cream.

Otherwise, I refrigerate a tall mixing bowl and the beaters until they are icy cold. Into the bowl, I pour 1 cup of cream and approximately 1/4 cup of confectioner's sugar. Whip on highest speed until it forms the stiffness I'm looking for. If I'm going to use it to dress individual desserts with a dolop of whipped cream, I stop when the peaks are soft. If I'm going to pipe it out of a bag to decorate a pie, I go until the peaks are just stiff. If I'm going to use it to frost, I go a bit longer until the beater leaves stiff trails and holes in the whipped cream. Never go beyond this point, otherwise you'll make butter.

Always remember, the colder you can keep the cream, the better it will whip up. If the kitchen is warm, you can utilize and ice bath.

This is the perfect time to use the hot/cold water bath attachment on your 5 qt Kitchenaid mixer.

SizzlininIN 11-22-2004 11:07 AM

Half and Half can't be used to make it?

Alix 11-22-2004 11:43 AM

Nope. I think that half and half is too low in milk fat. Doesn't work. (OK I admit it...I tried once...horrible mess. Save yourself!)

Psiguyy 11-22-2004 05:00 PM

Quote:

Originally Posted by choclatechef

This is the perfect time to use the hot/cold water bath attachment on your 5 qt Kitchenaid mixer.

Don't have one. All I do is I slip a bowl of ice and water under the KA bowl. Works just as well.

merstarr 11-29-2004 06:07 PM

Make sure you're using HEAVY cream or HEAVY whipping cream. Some stores sell light whipping cream - do not use that - it won't work!


All times are GMT -5. The time now is 08:12 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.