250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 13
THE SECRETS OF SUCCESS
WHIPPING CREAM
•Of all the creams on sale there are two that are suitable for whipping: double cream and whipping cream. They contain the correct amount of butterfat to hold air in the cream, which fluffs it up.
Use either the balloon whisk or the beaters
•Whipped double cream becomes thick and holds its shape over time. Use for filling and decorating cakes, trifles, gateaux and parfaits, and when advance preparation is required
•Whipping cream, with its soft, yielding consistency is a perfect accompaniment for fruit puddings, pies and chocolate desserts. Whisk until the mixture has doubled in volume, but is still spoonable.
It should slip easily about the bowl. Refrigerate. Do not keep for longer than an hour, it may become runny again
•Producing whipped cream is straightforward, and there are just two basic rules for success:
keep the cream cool while you work or it will turn yellow and slippery
do not over whip or it will become dry, claggy and may be unusable
•For successful results, on warm days, cool the cream, bowl and whisk in the fridge.
When ready, pour cream into the bowl and work the whisk, on medium speed, in a circle
•To avoid over whipping, stop whisking just before achieving the consistency you wish. If you are not using the cream immediately, cover and refrigerate
•Whisk cream in short bursts just before use
•To restore over whipped cream, rest it for as long as possible before trying the following:
Double cream: add a little more runny cream, stirring in gently
Whipping cream: if it has softened a little, try stirring in a drop of milk
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