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!
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.