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Baking Tip of the Day
Fresh whipped cream is a delicious topping for pies, cakes, cookies, hot chocolate, coffee beverages, and more. It is very easy and quick to make at home without all the additives of commercial dairy toppings. Here are some tips for successful whipped cream.
The whipping cream should be very cold.
Heavy cream whips up faster if the bowl and beaters are refrigerated for an hour or placed in the freezer for 20 minutes before using.
Whipped cream made in a food processor won’t end up as light and fluffy as one beaten with a whisk or electric hand mixer.
Whipped cream retains its shape if you add 1/2 to 1 tsp of light corn syrup for each 1 cup cream while beating.
Using powdered sugar instead of granulated sugar will yield a fluffier and more stable whipped cream.
After whipping 1 cup of whipping cream, stir in 1 tablespoon cornstarch to stabilize the whipped cream.
Dissolve 1 teaspoon of unflavored gelatin in 4 teaspoons hot water for every cup of whipping cream. When the cream reaches the soft peak stage, stir in 1 or 2 tablespoons of the whipped cream into the cool but still liquid gelatin. Mix well. Then, stir the mixture into the whipped cream.
Stabilized whipped cream will maintain its stiffness if refrigerated but is best eaten when freshly made.
For more information on using gelatin read:
Stabilizing Whipped Cream
Gelatin Syrup Recipe
Uses for Gelatin
Unmold Jello Easily
Click here for a great assortment of whipped cream dispensers at Amazon
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2021
