Whipping Cream

Cream with a fat content of 30 percent or more can be whipped into a foam (see Figure 25.1). One quart or liter of cream produces up to 2 quarts or liters of whipped cream.

1. Have cream and all equipment well chilled.
2. Do not sweeten until the cream is whipped. Sugar decreases stability and makes the cream harder to whip. Use powdered sugar instead of granulated sugar for best stability.
3. Do not overwhip. Stop beating when the cream forms stiff peaks. If it is whipped longer, it first becomes granular and then turns into butter and whey.
4. Cream to be folded into other ingredients should be underbeaten because the action of folding it in whips it more and may overwhip it.