Whipped Cream
Ingredients
Directions
Prepare
Chill a good egg beater and a bowl by filling them with ice for at least 1 hour.
Pour 1 cup of cream into the chilled bowl.
If it's warm, place the bowl in a larger bowl filled with ice.
Whip and sweeten
Use the egg beater to whip the cream steadily until it 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 globules trap air when whipped, forming the foam that gives the cream its volume and body.
The step that matters
Whip the cream steadily while keeping it cold. Cold cream holds its fat structure, so air is trapped in a stable foam. Warm cream whips slowly and can turn grainy or buttery if overbeaten.
“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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