Whipped cream is often used to crown cakes, pies, and sundaes. But whipping cream is a precise task that requires the right timing. A few seconds after your cream forms soft, billowy peaks, it can turn stiff and grainy! The good news is, you don’t have to discard over-whipped cream and start over.
All you have to do is add a few tablespoons of fresh cream or milk to the stiff batch and whisk it by hand to bring it back to life. You’ll have smooth, cloudy puffs again in no time!
Tips appeared in the October 2015 issue of Yummy magazine
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