Whipped Cream
Cream possess unique qualities that allow us to alter its form from a liquid to a stable foam structure we know as whipped cream. If over whipped, the cream will transform into butter.
In its natural liquid state cream can be drizzled over fresh berries or pie. Whipped it can be used as an accompaniment to a desert, it can be a filling for a cake, a topping for a pavlova or it can be piped as a decoration. It’s a remarkably versatile ingredient.
As a consumer, it can be quite confusing. Cream names vary, so does the milk fat content depending where in the world you reside.
The milk fat content, is the most important component that will determine if the cream can be whipped. The fat content should be 30% or more (30g per 100g). The simplest way to identify this is by looking at the creams 'fat' content on the nutritional guidelines on the packaging of the cream.
I buy double cream, it has a 48% fat content. It makes an ideal pouring cream or it can be whipped and piped for decorating desserts. It can also be used to add richness and creaminess to savory dishes.
Before you start whisking, consider how you intend to use the whipped cream as this will determine how firm the cream is whipped. If I am serving the cream to accompany a desert I want the whipped cream to be a little looser, less whipped. If I am going to fill a sponge with whipped cream, I would like the cream to be firmer. If I am going to pipe the whipped cream I would like the cream to firmer again.
As a rule I tend to under whip the cream until I am ready to serve it. I prefer to whip cream by hand as I have complete control, this is a personal preference. I also like to add vanilla extract and icing sugar, sometimes I will add fresh berries and for the ultimate indulgence I make Toblerone Cream.
Please Note Single cream has a fat content of 18% (18g per 100g) as a consequence it will not whip, regardless how long you try!
Ingredients
600ml double cream
½ tsp vanilla extract
1 tbsp icing sugar (confectioners sugar)
Method
1. Pour the cream into a high sided mixing bowl or stand mixing bowl and add vanilla extract and icing sugar (both are optional, try it and you will know for next time).
2. Using a hand whisk, start whisking the cream (If you are using your stand mixer, use the balloon whisk attachment and start on a low speed and monitor the cream until soft peaks begin to form).
3. Whisk the cream vigorously by hand, change hands should your arm start to tire.
4. I tend to tilt the bowl to one size to reduce the surface space and maximise the whisking motion to a confined area.
5. You will notice little bubbles starting to form.
6. In time you will also notice a thickening trail of cream that will be left in the wake of your whisk.
7. Slow the whisking speed to a stir until you reached your desired consistency. Serve or cover and refrigerate until you are ready to use.
Top Tips
- Produce containing whipped cream should be refrigerated.
- Always check the use by date on fresh cream to maximise its shelf life.
- Always ensure the fat content is 30% or more if you wish to whip it.