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Whipping Cream

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By Anne Willan

Published 1989

  • About
Heavy and whipping creams can be whipped to about double their volume and will stay stiff for several hours. The bowl, whisk and cream should be chilled before whipping and the cream must be refrigerated afterwards. Cream with less than 35 percent fat may become granular and form butter before it thickens. Very high-fat cream thickens much more quickly, reducing the likelihood that it will turn to butter. It can be heavy when whined and may be diluted before whipping with iced water or milk.
  1. Pour cream into a bowl and whisk until it starts to thicken. For lightly whipped cream: a soft peak should form when the whisk is lifted.

  2. For stiffly whipped cream: continue whisking until a stiff peak forms and the whisk leaves clear marks in the cream.

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