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Dessert

Whipped Cream

A light, aerated cream made by churning heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Whipped Cream

Whipped Cream

Ingredients

Directions

  1. Churn the cream in a jar or pail using a churn with a dasher.

  2. Hold the churn about ¼ inch from the bottom to allow cream to pass freely below.

  3. As the cream thickens, remove the froth to a wire sieve over a dish.

  4. If no sieve is available, use a piece of coarse lace in a colander to strain the whipped cream.

  5. Return any dripped cream to the pail and churn again.

Recipe from a historical cookbook (Internet Archive).

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 globules trap air when churned, forming the whipped foam that gives the cream its body.

“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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