Making Whipping Cream
Whipped cream is used as an ingredient and as a topping in numerous recipes. Cream can be whipped with an electric mixer, handheld rotary eggbeater or wire whisk. Before beginning, the cream, bowl and beaters should be very cold. Chill them in the refrigerator or freezer for a few minutes. Whipping cream will double in volume when whipped. To whip cream:
- Begin beating slowly to avoid splatters, then gradually increase speed as the cream thickens.
- Beat until soft peaks form. Don’t overbeat, or you’ll end up with butter! If you whip cream too far ahead of time, it may separate. If this happens, stir it briefly with a wire whisk.
- To sweeten whipped cream, gradually beat in 2 tablespoons of powdered sugar for each cup of whipping cream.