Whipped cream
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Whipped cream
  Cakes    Creams  
Last updated 6/12/2012 12:52:30 AM. Recipe ID 14227. Report a problem with this recipe.
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      Title: Whipped cream
 Categories: Cakes
      Yield: 6 servings
      1 c  Heavy cream
      2 tb Fine granulated sugar (opt)
      1 ts Vanilla
  Cream for whipping should be at least 1 day old.  It can be kept in
  the refrigerator in a sealed container for more than a week.  Before
  being whipped it should be very cold.  In hot weather the bowl and
  beater should also be chilled.
  Using a well chilled bowl, or setting the bowl over ice, beat cream
  with an electric mixer or rotary egg beater.  As cream begins to
  thicken, beat in sugar and vanilla.  Continue beating until stiff.
  If not to be served at once, place in refrigerator, where it may be
  kept 2-3 hours.
  The Yield From A Cup of Cream Can Be Increased (with a very slight
  difference in texture) by adding 1 egg white to each cup of whipped
  and flavored cream.  Beat the egg white until it holds soft peaks.
  Sprinkle in 1 1/2 tablespoon granulated sugar.  Continue beating til
  very stiff. Fold into whipped cream.
  To Prepare Whipped Cream A Day or Two Ahead of Time:  Soften 1/2
  teaspoon granulated gelatin (for each cup of cream to be whipped) in
  a small metal cup containing a tablespoon of cold water.  Set cup in
  a pan of boiling water or over low heat, until gelatin dissolves and
  looks clear. Stirring is unneccessary.  Beat dissolved gelatin into
  the cream just as cream begins to thicken.
  Gelatin will also give whipped cream extra firmness so it can be used
  for decorating with a pastry bag.
  Flavoring Whipped Cream To each cup of whipped cream, 1 of the
  following flavorings can be added: 2 tb sifted dark, unsweetened
  cocoa 2 4 tb rum, cognac, or any liquer 1/2 c nougat powder 1 ts
  instant coffee powder
  Fold flavorings into cream AFTER it has been whipped.
  From: _The Art of Fine Baking_, Paula Peck, 

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Recipe ID 14227 (Apr 03, 2005)

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