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WHIPPING CREAM
The difference between thickened cream and whipping cream is the butterfat content. The
higher the butterfat content, the more stable the whipped cream. Thickened cream has a
higher butterfat content than whipping cream does. Creams that are not ultra-pasteurized
are best for whipping.
The yield of cream generally doubles in volume. To make 2 cups of softly whipped cream,
put 1 cup of thickened/whipping cream into a well-chilled mixing bowl. Add about ½
teaspoon pure vanilla or other pure flavored extract and 1 to 4 tablespoons granulated,
caster or icing sugar.
Follow the recipe task for WHIPPING CREAM under the WHISKING program for medium-
soft peaks. Add additional time using the manual mode, on Speed 12, if stiffer peaks are
desired.
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If you are making a sweetened, flavored whipped cream, begin to slowly add the sugar
and flavorings as the cream becomes soft and billowy in appearance.
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Icing sugar should be sifted before adding to whipping cream.
•
Stop whipping cream when it has doubled in volume – it should be smooth, creamy
and thick, forming either soft (for garnishing desserts, folding into desserts) or stiff (for
topping cakes, desserts, piping decoratively) peaks.
•
Unless stabilized, whipped cream should be served immediately.
STABILIZED WHIPPED CREAM
Stabilized whipped cream will hold longer in the refrigerator before using, and it can also be
used for decorating, using a piping bag and tip. Using gelatin or a purchased stabilizer will
prevent whipped cream from weeping.
To make stabilized whipped cream, soften powdered gelatin by sprinkling it over water in
a measuring cup. Let stand 5 minutes to soften. Then place the measuring cup in a pan
of simmering water and stir over low heat until gelatin is dissolved. Let cool slightly before
adding to cream – but do not allow to get cold.
• For 1 cup of cream, use ½ teaspoon gelatin soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon gelatin soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon plus 1 teaspoon gelatin soaked in 8 tablespoons
water.
Follow basic whipping instructions, adding cooled gelatin mixture to cream all at once after
it has whipped to a slightly thickened stage.
