WHIPPED CREAM
While whipping cream , I am always confused as to when to stop whipping. I usually go on whipping even after it is stiff. I had to look out for some sign to decide when to stop whipping.
INGREDIENTS
- 1 cup heavy whpping cream
- 2 Tbsp. granulated sugar
- 1/8 tsp salt
- 1/2 tsp vanilla essence
- 2 Tbsp. cocoa powder(for chocolate whipped cream)
METHOD
- Pour 1 cup of heavy whipping cream in a bowl.Don't take a very large bowl.The bowl shoul be big enough to hold the spatters but not more than that. Also I have noticed that cream whips up faster and remains whipped , when whipped in a small bowl.
- Using your cake mixer beat the cream on high speed until frothy.The cream will spatter because it's in liquid form so , hold the beaters in and inward facing inclination to avoid splatters.
- When the cream is frothy , stop beating , add the sugar , salt, and cocoa if using.
- Now on high speed , again whip us the cream until stiff peaks form.
- You can see that stiff peaks have formed. But when should you stop whipping? Use a spatula and scrape cream from the sides and the bottom. If the cream comes together into one big ball while scraping , then no need to whip again. But while scraping , the cream at the bottom does not come together , then whip again and then scrape and see.
- Chill the whipped cream until ready to use.
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