Whipping Cream

Whipping Cream

Ingredients:

• 1 cup heavy whipping cream (makes 2 cups of whipped cream)
• 2 tbs powdered sugar
• 1/4 tsp essence/flavoring of your choice (optional)

Method:

Homemade whipped cream can be made in less than 15 minutes. Utensils and the beaters for making the whipping cream should be chilled in a freezer for at least 15 minutes prior to using them to make whipped cream. The whipping cream should also be stored in the coldest part of the refrigerator.

Remove the mixing bowl and beaters from the freezer after sufficiently chilled. Be sure to use a bowl big enough to hold the cream once it is whipped. Cream will double in volume. It is also best to use a bowl that is narrow with deep sides.

Add 1 cup of heavy cream in the chilled mixing bowl and beat with a hand mixer/stand mixer for 20 to 30 seconds on low until bubbles begin to form.

Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream.

Increase mixer speed to high and beat until the cream begins to thicken and puff up. Slowly add the powdered sugar and any desired flavoring, off to the side of the bowl and continue beating.

Continue to beat the cream until it forms a soft peak. For a soft peak, beat until a soft curved peak forms when pulling the beaters straight up out of the mixture. At this point the whipped cream is still soft enough to fold into fruits and other ingredients in desserts easily. For a spreadable whipped cream or stiffer peaks, beat for another 20 to 30 seconds.

Cooking Tips:

DO NOT over whip the cream. If the cream is over whipped it will start to separate and curdle.

Serving Tips:

Top ice creams, pies and fold into desired desserts like kulfi.