Whipped Cream
Ingredients
Directions
Churn the cream in a jar or pail to minimize splashing.
Hold the churn about ¼ inch from the bottom to allow cream to flow freely.
As the froth rises, remove it to a wire sieve over a dish. If no sieve is available, use a piece of coarse lace in a colander.
Return any dripped cream to the pail and churn again.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Heavy cream
- Its fat and proteins trap air as it is agitated, forming the whipped foam.
The step that matters
Churning with the churn held about ¼ inch from the bottom. Keeping the churn just off the base lets cream flow freely around it, so the cream is aerated evenly instead of splashing or stalling. Splashing wastes cream and beats in less air.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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