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September 10, 2010
How to Whip Cream
Want to whip it good? Here's how to hand-whip cream successfully
By: YummyHaving an electric mixer to whip cream is great, but you can do it the manual way and still get the results your recipe requires. Here’s how to hand-whip successfully:
Photography by Ocs Alvarez │ Demonstration by Vanessa Conanan of Enderun Colleges
Pre-whipping, chill the bowl and whisk in the refrigerator for 1 hour or even overnight, or in the freezer for 15 minutes. The heavy cream should be very cold too.
Whip continuously in a horizontal motion; the French way is to do a figure eight.
For soft peaks - "light and fluffly" is what the books usually say - keep beating until the cream droops slightly from the ends of the whisk.
For stiff peaks, beat the cream until it holds its shape and clings to the end of the whisk when raised. Do not overbeat.
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