- Over-whipped whipped cream will become lumpy and buttery like if it's over whipped.
- Like foamed milk, whipped cream is an intimate intermingling of liquid and air, with the air divided into tiny bubbles and the cream spread out and immobilized in the microscopically thin bubble walls.
- The key to a stable foam of the whole mass of cream is enough fat globules to hold all the fluid and air together, and naturally separated cream seldom reaches that fat concentration, which is about 30%.
2. Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
3. Steps:
- In a large bowl, whip cream until it's about to foam
- Beat in the vanilla and sugar until peaks form
- Make sure to not over beat.
4. Reflection
When I tried this, I didn't have a hand mixer, like I've used in the past. At first I thought it was going to make it harder to do, but I actually liked hand-whipping the cream more than when I use the mixer. Also, I was told when I was younger to put both the whisk and the bowl (metal) into the freezer for an hour or so prior to making the whipping cream for better results.
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