6
WHIPPING CREAM
• it should slip easily about the
bowl. Refrigerate. Do not keep for
longer than an hour, it may
become runny again
• Producing whipped cream is
straightforward, and there are just
two basic rules for success:
keep the cream cool while you
work or it will turn yellow and
slippery
do not over whip or it will become
dry, claggy and may be unusable
• For successful results, on warm
days, cool the cream, bowl and
whisk in the fridge.
When ready, pour cream into the
bowl and work the whisk on
medium speed in a circle
• To avoid over whipping, stop
whisking just before achieving the
consistency you wish. If you are
not using the cream immediately,
cover and refrigerate
• Whisk cream in short bursts just
before use
• To restore over whipped cream,
rest it for as long as possible
before trying the following:
Double Cream: add a little more
runny cream, stirring in gently
Whipping Cream: if it has
softened a little, try stirring in a
drop of milk
• Of all the creams on sale there are
two that are suitable for whipping:
Double Cream and Whipping
Cream. They contain the correct
amount of butterfat to hold air in
the cream, which fluffs it up.
Use either the balloon whisk or
the beaters
• Double Cream when whipped
becomes thick and holds its shape
over time. Use for filling and
decorating cakes, trifles, gateaux
and parfaits, and when advance
preparation is required
• Whipping Cream, with its soft,
yielding consistency is a perfect
accompaniment for fruit
puddings, pies and chocolate
desserts. Whisk until the mixture
has doubled in volume, but is still
spoonable
THE SECRETS OF SUCCESS
