Whipped Cream
Ingredients
Directions
Prepare
Chill a good glass egg-beater and a bowl of ice for at least an hour.
Pour 1 cup of cream into the chilled churn.
Place the churn in a bowl of ice if it's warm outside.
Whip
Work the piston up and down steadily until the cream is smooth and firm, like meringue.
Sweeten to taste.
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 traps air as it is beaten, forming the whipped structure.
The step that matters
Keeping the cream cold while whipping. Cold cream holds its fat globules firm enough to trap air bubbles. If the cream warms, the fat softens and the foam loses volume and turns greasy or grainy.
“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.
More whipped cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.