-
|
- The ease of whipped cream sounds
like toss cream
- in a bowl and whip, far from the
truth, so follow
- instructions, it makes a
difference.
-
- Start an hour before needed, chill
the bowl and beaters-
- very important, I use copper
because it chills fast and
- lets the cold back into the cream.
Do this dry.
-
- Now that you waited the time for
chilling, add the cream
- to the bowl and beat on high,
should double in size and
- when beater is checked, the cream
stays solid on the beater.
- Be careful not to over beat, watch
the cream, if doubled,
- it is near done or done, if starts
to reduce, you over did it.
- Now fold in vanilla and sugar,
fold, not whip or using the
- mixer, if you use the mixer, the
cream will fall or reduce.
-
- * if you do not like the grit of
the old way, use powdered
- sugar instead of regular,
and you can add this with the
- cream before beating, makes
for lighter and smoother
- whipped cream.
-
- ** Add a 1/4 tsp of Knox
unflavored gelatin before
- whipping if you will
not be using all for a few days,
- holds the volume.
-
- Chocolate Whipped Cream-
- add 1 1/2 tablespoons
of coca to cream an hour
- before mixing, same
time as chilling bowl.
- Also increase the
sugar by 1 tablespoons.
|
-
|