Friday, May 15, 2009

How to Cook Something: Whipped Cream

Welcome to my series How to Cook Something, where I prepare one dish each week from my favorite beginner's cookbook, Mark Bittman's How to Cook Everything, in an effort to teach myself the basics of the kitchen.

This week I made whipped cream to go along with a cake that I'll blog about soon. I had some heavy cream left over from Annmarie's birthday cake and this was a perfect way to use it up. The whipped cream section of HTCE is more like a few paragraphs of wisdom rather than an actual recipe, so I'll share some of Bittman's hints below. I poured the cream into the bowl of my KitchenAid mixer, turned it on medium-high, and gradually added as much sugar as my gut told me to (about a tbsp for about 2/3 pint of cream). After a few minutes, I had whipped cream-- imagine that!

IMG_1725

Whipped Cream
Adapted from Mark Bittman's How to Cook Everything

There are 4 rules to follow when making whipped cream:
1. Use the purest cream you can find
2. Make sure the cream is very cold: whip it straight from the refrigerator.
3. Although it isn't essential, it helps to chill the bowl and beater as well.
4. Don't overwhip.

You can store whipped cream, covered and refrigerated, for several hours.

1 comment:

Mindy said...

I just learned how to make whipped cream this year (living in France where Cool Whip is not an option), and I don't think I'll ever go back!

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