Creams and Custards
Ingredients
Directions
Prepare
Chill the heavy cream on ice.
In a deep tin pan, place ice or snow and set another pan on top to hold the cream.
Whip
Whip the cream using a whip churn or egg beater until frothy.
Skim the froth into the pan on ice, repeating until all cream is whipped.
Re-whip any cream that returns to liquid.
Serve
Serve the whipped cream on top of your dessert.
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.
Explore the science
What each ingredient does
- Heavy cream
- Its fat content traps air bubbles when whipped, forming the structure of the foam.
The step that matters
Re-whip any cream that returns to liquid. Cream that has warmed or been overworked can lose the air and fat network that holds the foam, so it turns back to liquid. Whipping it again rebuilds the structure while it is still cold.
“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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