26 November, 2012

Whipped Cream Toppings

Here are tips about making and using Whipped Cream as a frosting or with desserts. Recipes follow.



Tips from Marion CunninghamThe Fannie Farmer Cookbook 13th Edition (New York: Alfred A Knopf, 1990), 708:


  • The more air you incorporate, the greater the volume of the whipped cream will be; ideally, you should double the volume. This is easier to accomplish with a balloon whisk. 


  • If you beat the cream over another bowl of ice, the whipping will go very quickly. 


  • With an electric beater the cream can turn buttery very suddenly after it has thickened, so watch it carefully.

  • Without stabilization, Whipped Cream will keep in the refrigerator for several hours; it's better to store it in a strainer set over a bowl so that the accumulating liquid will drain off.




Tips from Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking (Indianapolis: Bobbs-Merrill Company, Inc, 1975), 531 - 532:


  • Before whipping, chill bowl, beaters and cream in a refrigerator for at least 2 hours to achieve the right texture.

  • Do not use a blender to whip cream.

  • If using an electric beater, turn to Medium-High speed until the chilled cream starts to thicken; then, lower the speed and "watch like a hawk."

  • If the cream is to be flavored, it helps to mix in a small amount of confectioners' sugar because the cornstarch in the sugar acts as a stabilizer.

  • Should you overwhip and the cream is about to become buttery, add 2 or more Tbsp of cream or evaporated milk and continue to beat just until soft peaks form.

  • Decorative garnishes may be frozen. Shape them on aluminum foil then freeze uncovered. Wrap when firm and return to freezer. 





Whipped Cream Topping ingredients
Makes 2-1/3 cups
1 cup heavy cream
3 Tbsp granulated or confectioner's sugar


Variations
Almond Whipped Cream:  For each cup of heavy cream, add 1/2 tsp almond extract during the last minute of beating

Cinnamon Whipped Cream:  For each cup of heavy cream, add 1/2 tsp ground cinnamon during the last minute of beating.

Ginger Whipped Cream:  For each cup of heavy cream, add 1/4 tsp ground ginger during the last minute of beating.

Lemon Whipped Cream:  For each cup of heavy cream, add 1 tsp grated lemon peel during the last minute of beating.

Maple Whipped Cream:  For each cup of heavy cream, add 1/4 tsp maple flavoring during the last minute of beating.

Nutmeg Whipped Cream:  For each cup of heavy cream, add 1/2 tsp ground nutmeg during the last minute of beating.

Orange Whipped Cream:  For each cup of heavy cream, add 1 tsp grated orange peel during the last minute of beating.

Peppermint Whipped Cream:  For each cup of heavy cream, add 1/2 tsp peppermint extract during the last minute of beating.

Rum Whipped Cream:  For each cup of heavy cream, add 1/2 tsp rum flavoring during the last minute of beating.

Vanilla Whipped Cream:  For each cup of heavy cream, add 1 tsp vanilla extract during the last minute of beating.


Directions
In chilled bowl, beat the heavy cream and sugar until stiff. 


The Whipped Cream Toppings recipe is from General Mills, Inc, Betty Crocker's Cookbook 22nd Printing (New York: Golden Press, 1969), 131.






Whipped Cream ingredients
Makes 1.5 to 2 cups
1 cup heavy cream
1 to 2 Tbsp confectioners' sugar (optional)
2 tsp vanilla or 1.5 to 2 Tbsp sweet liqueur (optional)

For frosting or later use on dessert 
2 Tbsp nonfat dry milk for each 1 cup of heavy cream 


Notes:  Sweetened whipped cream with a little vanilla is also known as Chantilly Cream. If you use a sweet liqueur, you will need very little sugar. 


Directions
Using a whisk or electric beater, whip the cream until soft peaks form. With an electric beater the cream can turn buttery very suddenly after it has thickened, so watch it carefully.

Add the sugar and vanilla (or liqueur) any time after you have started to beat. 

Stabilize the whipped cream if you are using it as frosting or holding it for later use on desserts by adding the nonfat dry milk before whipping. 

Keep Whipped Cream in the refrigerator.


This Whipped Cream information and recipe is from Marion Cunningham, The Fannie Farmer Cookbook 13th Edition (New York: Alfred A Knopf, 1990), 708.






Sweetened Whipped Cream or Crème Chantilly Fillings ingredients
Makes about 2.5 to 3 cups
1 cup heavy cream
1/2 tsp vanilla
1 to 3 Tbsp sifted confectioners' sugar or 2 tsp strained honey



Variations 
Almond Whipped Cream:  Fold in 1/4 cup almond paste, or 1/2 cup blanched, slivered, toasted almonds.

Caramel Whipped Cream:  Fold in 2/3 cup brown sugar.

Chocolate Whipped Cream:  Fold in  1 Tbsp.Crème de Cacao

Coconut Whipped Cream:  Fold in 1/2 cup lightly toasted coconut.

Fruit Whipped Cream:  Fold in 3/4 cup fresh, canned or frozen fruit purée, or 1/2 cup seedless jam.

Ginger Whipped Cream:  Fold in 1/2 cup ginger marmalade.

Hazelnut Whipped Cream:  Fold in 1/4 cup filbert paste, or 1/2 cup hazelnuts.

Nutmeg Whipped Cream:  Fold in 1/4 tsp ground nutmeg.

Orange Whipped Cream: Fold in 1/2 cup orange marmalade.

Pecan Whipped Cream:  Fold in 1/2 cup pecans.

Peppermint Whipped Cream:  Fold in 1/2 cup crushed soft peppermint stick candy.

Pistachio Whipped Cream: Fold in 1/2 cup pistachios.

Rum Whipped Cream:  Fold in 1 Tbsp rum.

Walnut Whipped Cream:  Fold in 1/2 cup walnuts,



Directions
Whip the cream until stiff. Fold in remaining ingredients.


The Sweetened Whipped Cream recipe is from Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking (Indianapolis: Bobbs-Merrill Company, Inc, 1975), 696.


Page Last Updated 9 April 2015

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