his
recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream
that will keep in the refrigerator several hours without separating. The trick
to making this cream is to first chill the
ingredients, bowl, and whisk as this ensures that the cream will
reach its maximum volume when beaten.
Cream is the fat that rises to the top of whole milk. It has a smooth,
satiny texture and is labeled according to its butterfat content (heavy to
light). Creams are also labeled "pasteurized" or
"ultra-pasteurized". Ultra pasteurized creams are made by briefly heating
the cream to around 300 degrees F to kill the bacteria that can cause it to
sour. This is the type of cream we mainly see in stores today probably
because it has a longer shelf life than pasteurized creams.
To make this whipped cream
frosting we want to use heavy cream or heavy
"whipping" cream, which has a butterfat content of between 36 - 40%.
Now, not all heavy creams taste the same and since cream is the main ingredient
in this recipe, we want to use the highest quality that we can afford.
While supermarket brands may be cheaper in price, oftentimes they lack that real
'cream' flavor. My best advise is to try a few brands until you find one
with great flavor that is at a good price point. While everyone enjoys a
dollop of whipping cream with their slice of pie or strawberry shortcake, it
also makes a nice filling in a sponge roll or to fill and frost a cake. I
have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped
Cream.
For whipped cream:In a large mixing bowl place the whipping cream,
vanilla extract, and sugar and
stir to combine. Cover and chill the bowl and beaters in the refrigerator for at
least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and
additional sugar to the above mixture and chill for at least one hour so the cocoa powder
has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but
beat only until soft peaks form. Then add the sweetened
raspberry purée, a little at a time, and
beat just until stiff peaks form when the beater is raised. Taste and
fold in more
sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but
beat only until soft peaks form. Then add the sweetened
strawberry puree a little at a time, and
beat just until stiff peaks form when the beater is raised. Taste and
fold in more
sugar or puree, if required.
Makes about 2 cups of whipped
cream frosting.
Whipped Cream:
1 cup (236 ml) heavy whipping
cream that is ultra pasteurized
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