1 cup cream
1/3 cup sugar
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How To Make Whipped Cream
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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16 Comments
Ok… looks simple enough, but are there any caveats or gotchas?
I seem to forget some of the simplest dos and don’ts when doing something even like whipping egg whites…
Is the temperature of the cream important? Does the bowl material matter (I found with eggs it does)?
Can you add other ingredients without breaking the whip down (e.g., vanilla)?
By the way, thanks for the articles; I love getting a little bit of nummy goodness in my inbox…
Funny you should post this, because my husband is always exclaiming in wonder that there are people who don’t even know how to whip cream. And then I remind him that before I married him, I had never in my life whipped cream before–we always had Cool Whip. Yet another example of how we never, ever agree on anything. Although I do have to admit that real whipped cream is awfully tasty. But I still like my Cool Whip too. Not that I ever buy it anymore. It would be tantamount to sacrilege here in dairy country.
P.S. It’s a little unnerving how totally silent you are during the whole demonstration, and then there’s the nummy sound at the end.
when whipping cream, the temperature of the bowl is critical. If possible whip the cream in a metal bowl, chill the beaters in freezer along with bowl and chill the cream as well. But be careful when whipping, when whipped cream makes soft peaks, stop. If continued whipping is done, you will end up with butter and buttermilk.
Hello from Texas! So glad to have found this blog! I’m Always wondering why more people don’t do more “down to Earth cooking”! I’ll be back!! Happy cooking!
It sounds like I got lucky. I didn’t go out of my way to chill anything, other than keeping the cream in the fridge until everything else was ready.
As for adding other ingredients, I’d leave everything else out until the cream is whipped, then mix in the vanilla with a hand whisk.
It’s funny someone mentioned the butter/buttermilk thing. I’m planning on doing that in a couple of weeks. I’ll add some details there about the difference between the whipped cream and the buttermilk.
With the cream you’ll find at most supermarkets (ultra-pasteurized and sold specifically as whipping cream) chilling is not so important. I think they add some stuff to it so it whips easier. But if you can get your hands on some straight-up heavy cream, like we can, then chilling the bowl and beaters for a few minutes will help.
And making butter? So much fun. You want to borrow our butter paddle? It belonged to my husband’s great-grandmother. Nothing like making butter and history at the same time.
I just went and checked mine and DAMMIT it’s got extra stuff in it. I thought this was the brand I got last time, when I made the ice cream. That one I remembered to check the ingredients. This time, apparently not.
I’m excited to see what you’ll be using the whipped cream for.
We always tend to use Cool Whip because of price and convenience, but when I can get real whipped cream, it is so good! Such a difference. (For instance, with Cool Whip, you can’t even feel your arteries clogging. Where’s the fun in that?)
http://foodchronicles.blogspot.com/2007/06/cool-whip-redux.html
The ingredient panel lists the cool whip ingredients as: WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, BETA CAROTENE (COLOR).
“There isn’t a bit of anything that says food there.”
He’s right.
I always add a teaspoonful of vanilla as well as the sugar. It doesn’t mess with the whip, and it adds a nice flavour.
I don’t know, I think I’m getting a little burned out on vanilla in everything. In fact, the last time I made vanilla ice cream I tasted it before I added the vanilla. Pretty good. I think I’m going to make some with no flavoring at all, just cream and sugar, see how it is. Then people can add whatever toppings they want.
Well hopefully Drew's gotten over the 'too much vanilla' thing (I have yet to get over my 'too much cinnamon in everything' thing, along with salt and HFCS myself) because you gotta try whipped cream with this: Vanilla Bean Paste
http://www.amazon.com/Madagascar-Bourbon-Pure-Vanilla-Paste/dp/B001E204S6/ref=sr_1_1?ie=UTF8&s=grocery&qid=1230149914&sr=1-1
You can get it from anywhere I'm sure and it gives such a fantastic texture! NOM NOM NOM!
Going to have to do it soon. There’s a fungus attacking the Madagascar vanilla plantations. Could wipe out 80% of the world supply within a year or two.
Should we be buying up vanilla now since it will become a precious commodity in the next couple of years?
Michelle, I’ve been planning to look into how long they can be stored. Can’t hurt to have a stock of them just in case.
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