Homemade whipped cream recipe | Epic
This homemade whipped cream recipe proves why no version purchased in the shop comes close. Originally paired with a Saching In Rick Rodgers’ Coffee houseIt shows the Café tradition of Vienna, in which fresh whipped cream everything from coffee to cake – and even hearty soups top. Perfect for PumpkinPresent hot chocolatePresent Ice creamPresent Strawberry linkAnd this simple recipe for whipped cream provides fluffy, stable and consistent results.
To prepare the best whipped cream, start with a pastra (not ultra-pasteurized) heavy creme with 36% –40% milk fat and make sure that you cool both the cream and the mixed bowl well. We prefer powdered sugar compared to granulated sugar – a touch of the thickness helps the cream to keep their shape longer – and recommend selecting brands that use tapioca instead of corn starch for the best texture. Vanilla is the most traditional aroma, but you can always branch off. For stabilized whipped cream that continues (as for Cake cream), try food editor Shilpa Uskokovics Trick: A shot instant pudding mix.
If you are still learning how to make whipped cream, use a balloon snow for the greatest control or a hand mixer with a whisk. Avoid high-speed sign mixers because you can lead to flooded cream. Stand for a cloud -like covering of soft tips or whip them on stiff tips for dramatic vertebrae. If you stay over your freshly beaten cream, there is a simple solution: just fold a little more liquid cream to bring it back.
This recipe was adapted by Rick Rodgers for style from ‘coffee house’. Buy the full book Amazon or Bookstore.
