The whipped cream
The recipe for whipped cream
For 50 cl:
- 50 cl of whipping cream
- 35 g of powdered sugar
- an electric whisk (if possible at multiple speeds)
- a bowl
Preparation:
- An hour before starting, put the whisk and the bowl in the freezer. Put the cream in the upper part of the fridge, the coldest one.
- Pour the cream into the bowl.
Begin to whip the cream with the electric whisk, changing speed (from slowest to fastest) progressively, approximately every 30 seconds. Don't beat too long, the cream should be pretty white (a yellow tinge indicates it's turning into butter!). Just before it is perfect, add the icing sugar and continue to whisk for a few more seconds.
- Once ready, serve it immediately.
See also
The 7 commandments of whipped cream:
1
Use whole whipping cream: in the cream, it is the fats that allow the emulsion and give it such a light consistency! If you take skim cream, you will never be able to whip it.
2
Put the cream, the terrine and the whisk in the fridge at least an hour before starting.
3
Do not beat it too long to prevent the cream from turning into butter or forming lumps.
4
Do not keep it for more than 24 hours, and in the refrigerator. It gets rancid quickly.
5
If you want to add flavor, do so before you start whipping cream.
6
Add the icing sugar just before you stop whipping.
7
Handle the cream carefully to prevent it from falling apart.
Where cream is used:
- To fill pastries and cupcakes
- As a base for a fruit or chocolate mousse
- To make ice cream and parfaits
- For Bavarian cakes
- To decorate sponge cakes
- To accompany and decorate: ice creams, profiteroles, crumbles, strudel ...
- Salty: natural or with the addition of fresh herbs, it accompanies smoked salmon, artichoke hearts, cold roast veal ...
Original recipe ideas:
- Mix whipped cream and avocado puree for a delicious avocado mousse!
- Color the whipped cream with squid ink and serve it with a scallop carpaccio or on smoked salmon roe canapes
- Mascarpone cream: mix one part of mascarpone and one and a half parts of cream (sweetened to taste).
- Chocolate cream: add 50 cl of whipped cream and 200 g of melted chocolate left to cool
- Chocolate cream: whip 250 g of melted chocolate with 20 cl of cream (flavored or not) by placing a bowl in a bain-marie in iced water (cold water and ice lollies).
Some recipes based on whipped cream
Strawberry Sorbet
Chestnut log
Millefeuille with wild strawberries
tiramisu
