Whipped Cream Tips By Rich Graviss

By Author: Divya Malhotra
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Whipped cream for a baker has been the foremost ingredient of all! Having said that, not everything is a piece of cake when it comes to baking! Sometimes, our sincere attempts to use whipped cream in a creative way fail and go down like a lead balloon. However, there are many possibilities to turn them into good account. Rich’s is here to help you to cover up your whipped cream fails! We present you 10 Whipped Cream Tips which will help you whip it better!
WHIPPED CREAM TIPS:
1)Whip up more than three times its volume in minutes. This whipped cream tips makes it cost effective and easier to store than dairy products.
2)The whipped cream can be combined with virtually any flavour, colour or ingredient (including citrus), and won’t break down or curdle
3) The higher the butterfat content, the less beating is required to get whipped cream. An important whipped cream to be kept in mind.
4) Many a time adding sweeteners, such as sugar or maple syrup, or other flavourings helps to maximize the volume of whipped cream. Especially when it’s almost completely whipped rather than at the beginning when ...
... it’s still liquid.
5)Made too much of whipped cream? No problem! Here is the whipped cream tips: Freeze the leftovers by spooning it onto a wax paper-lined baking sheet, then transfer the dollops to a freezer bag. And you can use the whipped cream anytime you want.
6) If you haven’t whipped the cream into butter yet, you can quickly fix it by whisking in a little more cream and everything will be back to square one!
7) For an over-whip whipped cream fail, no need to panic at all! Add a splash of fresh, un-whipped cream to the curdled parts and fold it in with a rubber spatula. Continue doing it until the whipped cream mixture smooths out.
How does cream become whipped, anyway?
Whipping cream is simply a matter of incorporating tiny air bubbles into a fatty liquid. On a scientific level, the fat molecules line themselves up around the air bubbles, making them stable. The bubbles then cling to each other, forming a thick foam. A thick, ambrosial, dreamy foam.
Pick the right dairy product for your whipped cream.
While 1%, 2%, and whole milk all have varying amounts of fat in them, for a sturdy foam you’ll need whipping cream (30% to 35% fat) or heavy cream (36% minimum). Ultra-pasteurized dairy products will make a decent whipped cream, although the flavors are a little more “cooked” tasting. Standard pasteurized cream will whip up more easily and hold better peaks, so do use it if you can.
Chill, man, chill. Cold is best for whipping cream.
Because you’re relying on the fat in the cream, you need to ensure it stays in a solid, albeit microscopically solid, state. Chilling your bowl, cream, and beaters beforehand means things will stay colder longer during the whipping process. Colder cream = loftier peaks.
Using a lower speed to begin your whipping will also be helpful. The cream won’t warm too quickly and you’ll build up smaller bubbles, for a more stable foam.
Soft whipped cream: stage 1 of whipping cream.
When your trails through the cream start to build up and overlap each other, you’re at the soft peak stage. If you scoop up a spoonful of cream, it will be slightly less stiff than sour cream.
Soft peaks come and go rather quickly, with medium peaks hard on their heels.

Source : Rich Graviss