There is something about Whipped cream that makes you go weak on your knees, the glistening soft mounds curved enticingly inviting you to take a dip n nip, the silky creamy texture as soft as clouds titillating your taste buds ...You simply can't resist the seductress in white!!
I simply love to slurp on the whipped cream ( mercilessly quelling the voice that whispers DIET!!), I mean who wants to diet when that creamy, glossy, softy Cream is nestled in the bowl..Just for your Pleasure..right ..But sometimes there does happen eclipses.. You may run out of whipped cream or your regular store might have run out of stock *Shudders!*.. What to do when such a catastrophe strikes? Do we simply keel over and faint or being the resourceful amazon, do we make it ourself?
I once had this nightmarish situation where I ran out of whipped cream & the nearest store was closed shut while my recipe was looking askance at me. There I stood on the edge of precipice A disaster awaiting at the pit or a glorious dish waiting to satiate my tummy, just when I was thinking I had to surrender, My eyes alighted on my supply of Fresh Cream cuddling the milk and the sauce, My eyes aglow with the lights of victory, I snatched a fabulous cake from the jaws of mundane !
So here is what You need for the creation of the Glorious Whipped Cream:
Fresh Cream (500gms) - 1
Sugar- 1tblsp ( or acc to your taste)
Vanilla Essence - 1/2 tsp (optional)
Ice cubes - More the merrier
Metal bowl - 2 ( one smaller than the other)
electric whisk
Take the smaller bowl, place it empty inside the refrigerator for at least 2 hours, place the blades of the whisk into the fridge too. Let it chill fully.
Once the allotted time is over, cast your attention towards the cream packet, cut it open fully i;e, open the top off fully, now with extreme care remove JUST the heavy cream (DO NOT dare to introduce even a tea spoon of whey else all is lost)
Add the cream into the small bowl that is enjoying the Fridge Spa service.Attach the beaters to your whisk.
Place the Small bowl inside the big bowl that contains the ice cubes ( Yup, The Ice cubes acts as the chill box preventing the cream from turning into a milky fountain)
Switch ON the whisk and run at low speed for 3-5 mins gradually going to the top gear..hold the speed until you begin to get soft peaks and the volume doubles.
STOP the whisk at this point. Add the Sugar at this point. Continue to beat the cream for another 15-20 mins or until the cream begins to leave out trace lines of the beater ( you begin to see lines forming).
TA-DA the delicious, melt in the mouth whipped cream is ready!!!
Serve it with fresh fruit or use it as an icing or make a cream cake.. The choice is YOURS! :)
N:B: Add the Vanilla while adding the sugar or if you can multitask add it while whisking AFTER adding the sugar. The color will be slightly different due to the addition of the Vanilla but Hey..It is still the yummy whipped Cream!
The sustained beating of the fresh cream is very important & So is the chilled temperature.
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