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OK. So i have to do this project for school. and...Well the point is a need to know how to make whipped cream at home. And bring a sample in for my class. I need to know, what i need to make it, how long for, and what utensuls. (spelling??) Thanks for your effort!

2007-08-02 12:53:34 · 8 answers · asked by Anonymous in Food & Drink Cooking & Recipes

8 answers

Milk and a whipper/orator

2007-08-02 13:03:08 · answer #1 · answered by audioworld 7 · 0 2

You need a pint of whipipng (heavy) cream, a cold metal bowl, and cold beaters for an electric mixer. To make it taste good, a couple tsp. of granulated sugar and a dash of vanilla are great to add when ti's thick, but not fully whipped.

Just pour the cream in the bowl, turn on the mixer, and mix about 4 min or so. Maybe less, maybe more. At some point, stop the beaters and pull them straight up and see if peaks stand where the beaters were. Once they get nearly firm, stop. If you go further, your whipped cream will be dry, and you could risk it breaking into butter and milk.

Take to school in a Tupperware bowl w/ lid submerged in a larger bowl, so it's totally surrounded by ice.

2007-08-02 20:16:24 · answer #2 · answered by Sugar Pie 7 · 0 0

heavy (whipping) cream
sugar
vanilla extract (just a dash)

A whisk is okay, but if you have a mixer with a whisk attachment, even better.

Pour the heavy cream into the mixing bowl. Add sugar to taste. Add a dash of vanilla. Turn on the mixer and let it whip it up (or, if you're doing it by hand, start beating!) Watch until the consistency is hard peaks (when you pull the mixer attachment out of the mixer, the peak should not fold over). Serve. Put leftovers in the fridge (gently so as to not lose the air in the cream).

Do NOT overmix, or you'll get butter!

2007-08-02 20:01:12 · answer #3 · answered by KatJones37 5 · 0 0

You need either heavy cream, or "whipping cream"....a bowl to hold it ( it's easier if the bowl is very cold-think freezer for 1/2 hour or more) and either some type of electric mixer with beaters..or a whisk plus a very strong forearm. I like to use 1/2 cup of cream to 1 Tablespoon of sugar and 1 teaspoon of vanilla- with an electric handmixer it takes about 3-6 mins at high speed to make the texture very firm. But if you beat too much you'll make BUTTER !
I beat the cream with the sugar until it begins to firm up then dribble the vanilla in while continuing to beat.
For a real treat....substitute the sugar with a tablespoon of jelly and omit the vanilla----Makes a nice color and flavor !

2007-08-02 20:10:18 · answer #4 · answered by oliverinbisbee 2 · 0 0

Any of the above recipes will do nicely. Best to keep it simple, heavy whipping cream and sugar. But a very important step is to put the mixing bowl and the beaters in the freezer for an hour to chill them thououghly. The colder they are, the stiffer your peaks will be. All you need is either a stand mixer with the whip attachment or a hand mixer and a metal bowl (metal will get colder in the freezer, but glass will do as well).

2007-08-02 20:05:52 · answer #5 · answered by Aimee B 6 · 0 0

Buy a pint of Heavy Cream. Put the cream, a bowl that you're going to whip it in, and the beaters to your hand mixer in the refrigerator. Get everything cold. Just make sure your bowls deep enough. After about 30 minutes Pour cream in bowl, add 1/4 cup of sugar, and beat it with your handmixer. When it gets almost as thick as you want it STOP. If u beat it too much it will turn to butter. You have just made "whipped cream" Enjoy.

2007-08-02 20:03:45 · answer #6 · answered by Cricket 5 · 0 0

Real whipped cream is really yummy.

Use this sweetened whipped cream topping for cream pie topping or serve with gingerbread, cobbler, or other desserts.
INGREDIENTS:
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

IMPORTANT: Use a mixer/beater to whip. Chill your beaters and use either a glass or metal bowl that has been in the freezer for a while. Whipped cream will hold for a while, but it must stay chilled to do so. You can also whip it back if it has fallen. You know it is done when you have stiff peaks = pick the beater our of the bowl and if the cream stands up on its own, it is done.

2007-08-02 20:00:29 · answer #7 · answered by Helga 5 · 2 0

You need whipping cream, or double cream, a large mixing bowl, a mixer, and some sugar and vanilla. Whip the cream on low speed until thickened, then on high speed until stiff. Add the sugar 1 tablespoon at a time until sweetened to your taste, and then add a 1 teaspoon of vanilla. I would not whip this until the morning of your project, or even a hour before you need it, as whipped cream can go flat the longer it sits.

2007-08-02 19:59:10 · answer #8 · answered by ellen d 6 · 0 0

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