Tuesday, June 17, 2008

Old Fashioned Whipped Cream

232 g Heavy cream ( 1 liquid cup)
57 g Unsalted Butter ( 1/4 cup)
13 g sugar (1 Tbsp)

Refrigerate the beater alongside with the mixing bowl for at least 30 minutes.
In a saucepan melt together 1/4 cup cream and the butter with constant stirring until the butter is fully melted.
Pour into a heatproof measuring cup and cool to room temperature. Add vanilla.
In the chilled mixing bowl beat the remaining cream and sugar until traces of beater marks begin to show. Add the butter mixture on low speed in a steady stream with constant beating.
Continue beating until stiff peaks form distinctly when the beater is raised.

Pour the butter mixture gradually to produce the smoothest whipped cream.
This old fashioned whipped cream will begin to soften if the cake to be served will sit at room temperature for more than 30 minutes. So I suggest you add gelatin into the cream . The gelatin must be in liquid form but must not be warm when added to the cream.

How to prepare the gelatin mixture?
Dissolve 1 teaspoon of gelatin powder in 4 teaspoon water. Place inside the microwave on high power, stirring once or twice. Allow to cool to room temperature.


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