How long you beat the cream will depend on how thick you want the whipped cream, which is entirely a personal preference. Plus going a little slower will give you more control so you don’t over-beat the cream. The tendency when making whipped cream is to just crank it all the way up to high and whip it really quickly, but that will create large unstable bubbles that will deflate over time. This will create smaller bubbles of air throughout the cream as it whips, resulting in a more stable foam. If you’re using an electric mixer, beat on medium to medium-high speed (I use speed setting 6 on my kitchenaid stand mixer). Remember that the heavy cream will double once it’s whipped, so 1 cup of heavy cream will yield about 2 cups of whipped cream. This basic ratio can be doubled or tripled as needed to meet your needs.
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