- Flavoured whipped cream can be used to top beverages or baked items. Add the flavouring, sugar and cornstarch after the cream has formed soft peaks. The cream will not whip to maximum volume if it is added before the cream starts to whip.
- 1 c. whipping cream 250 mL
- 1–2 tbsp. icing sugar, 15–30 mL
- sifted
- 1 tbsp corn starch 15 mL
- Add one of the following flavourings:
- 1/4 tsp. almond extract 1 mL
- 1/2–1 tsp. vanilla extract 2–5 mL
- 1 tsp. flavoured liqueur, 5 mL
- brandy or rum
- 1–2 tsp. lemon or 5 – 10 mL
- orange zest
- Coffee flavoured
- 1–2 tsp. instant coffee 5–10 mL
- 1 tsp. vanilla extract 5 mL
- Espresso
- 3 tbsp. brown sugar 45 mL
- 1 tsp. espresso powder 5 mL
- 1 tsp. vanilla extracts 5 mL
- Chocolate
- 2 tbsp. cocoa, sifted 30 mL
- 1 tsp. vanilla extracts 5 mL
- cinnamon
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- Sprinkle on top of whipped cream when serving.
Dear TEAM Resources: In the past six months, I have experienced problems with whipping cream. I have trouble getting it to whip into firm whipped cream. On occasion, when it appeared to whip properly, it turned soupy after sitting in the refrigerator for an hour. Do you know if there has been a change in the production of whipping cream that would explain these problems? — E. L. Speers, Saskatchewan
Dear E.L.
I have had similar experiences in that my whipped cream has lost its volume and turned into liquid.
Just before Christmas, I happened to notice in the dairy section a container of whipping cream labeled Old Fashioned Whipping Cream with a milk fat content of 36 percent.
That particular brand has a 33 percent milk fat content in their regular whipping cream, which was what I had been using.
Both the Alberta and Saskatchewan milk regulations define whipping cream as fluid milk that contains not less than 32 percent milk fat (M.F.) or butter fat (B.F.), which are the same thing.
The science behind whipped cream is that beating the cream in-corporates air into the liquid. The fat surrounds the liquid and air bubbles, thus the higher the milk fat the more fat to trap the air.
The colder the milk fat the firmer the whipped cream will be. Thus, the higher the percentage of milk fat in the whipping cream, and the colder the cream and utensils, the easier the cream will whip.
Before whipping, store the cream in the coldest part of the refrigerator, which is not the door. Some suggest putting the beaters and bowl in the refrigerator for a couple of hours or freezer for 20 minutes before whipping the cream.
A cold stainless steel bowl works best and if the kitchen is hot, place the bowl in a bowl of ice to keep it cool.
Stabilizers can be added to the whipped cream to help maintain the whipped volume. Common stabilizers are softened gelatin, a melted marshmallow, cornstarch, icing sugar or a purchased whipped cream stabilizer product.
The disadvantage of using the gelatin or a melted marshmallow is that heat is required to dissolve the gelatin or melt the marshmallow.
They can be cooled before adding to the whipped cream but there is a fine line between cooling them too much and causing lumps to form in the whipped cream and warming the cream up too much and causing the milk fat to soften and lose the air that had been incorporated.
As well, the percentage of milk fat to liquid is further lowered if the water that is used to soften the gelatin is added to lower milk fat whipping cream.
To stabilize with a marshmallow, heat the marshmallow in a microwave for about five seconds. Add to the whipped cream and whip until stiff peaks are formed.
If using cornstarch, add one tablespoon (15 mL) for every cup (250 mL) of cream. Sprinkle the cornstarch over the whipped cream after soft peaks have formed.
I like to use sifted icing sugar rather than granulated sugar when making whipped cream. The icing sugar has cornstarch in it and icing sugar dissolves into the cream without forming sugar granules.
Dr. Oetker’s WhipIt is a starch product that will hold whipped cream stable for several hours. I used it this Christmas for a whipped cream fruit salad. The cream stayed stable for several days, and a quick stir incorporated any liquid back into the cream.
Be careful not to over-beat the cream past the stiff peak stage because it will be-come lumpy and turn into butter.
Add one to two tablespoons (15-30 mL) more whipping cream to the over-whipped cream and gently whisk it in. Do not use a mixer to beat in extra cream or it will continue to separate.
- Whipped cream makes a wonderful special occasion topping for cakes, desserts and drinks.
- 1 tbsp. cold water 15 mL
- 1 tsp. unflavoured gelatin 5 mL
- 1 c. cold whipping 250 mL
- cream with at least 35 % milk fat
- 3 tbsp. icing sugar, sifted 45 mL
- 1 tsp. vanilla 5 mL
- Place beaters and deep, narrow mixing bowl in the freezer for 20 minutes or into the refrigerator for two hours to chill.
- Place the water in a heat resistant container, sprinkle over gelatin and let sit until gelatin absorbs water and stir. Place container into a container of hot water and stir gelatin until dissolved. Cool so that it is warm to the touch.
- Place the cold whipping cream into the cold mixing bowl. Begin beating the whipped cream at a slow speed to prevent spattering until bubbles form. Increase the speed gradually to medium and beat until soft peaks form.
- Sprinkle icing sugar over the whipped cream, slowly beat to incorporate, pour dissolved gelatin and vanilla over the cream and beat slowly until the desired stage is reached. This may take only seconds.
- At the medium peaks stage, the cream will retain the marks of the whip and hold a soft peak that droops slightly.
- Soft to medium peaked cream is used to fold into other mixtures.
- A stiff peak cream will form distinct mounds that hold their shape and are used for garnishes and toppings.
- Store whipped cream covered in the refrigerator until serving. Use within two to four hours.
- Yield: one cup (250 mL) of whipping cream will produce two cups (500 mL) of whipped cream.
