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07/09/2003 Archived Entry: "Whipped Cream Techniques"

Strawberry season is here and what better excuse is there for making whipped cream than fresh, Greenmarket strawberries...or any other fruit. I mentioned these techniques on the Morning show on July 9, 2003. The difference between heavy cream and whipping cream is a matter of fat. Whipping Cream tops out anywhere between 32-36% fat. Heavy cream is the richer of the two, containing a minimum of 36% fat and up to 40%. This extra fat helps it to whip more easily and stay more stable. If you’re going to be whipping it ahead of time, say for a strawberry shortcake, heavy cream is preferable. It will stay for a day before it liquefies.

For even greater stabilization just add gelatin. Use one packet of gelatin for two cups of whipping cream. First soften the gelatin with a little water in a small bowl. Then place that bowl in a hot(simmering) water bath. Begin whipping the cream and when it’s almost “there” add the gelatin while the beaters are still going strong. If they’re moving too slowly or it’s not hot enough the gelatin will begin to bead. Beat for about 10 seconds and it should be at an ideal peaking point. This whipping cream will endure in the fridge for up to a week.

To tweak the flavor a bit more you can add a hint of vanilla flavor by using vanilla extract or vanilla sugar. To make vanilla sugar, bury a split vanilla bean in a canister of sugar. In about a week the sugar will absorb the flavor of the bean.