Techniques

Whipping Cream

whipped cream
Heavy cream, whipping cream, and manufacturing cream (used by professionals, extra fatty, and available at warehouse stores) are easily whipped by hand or machine. But it can also be easily over-whipped.

To judge the peak stages, scoop out the some cream and hold it upside-down so the cream makes a peak. If the peak droops way over, it is soft. If the peak droops just a little, it is medium. If the peak holds stiff and upright, it is stiff. If the peak looks like cottage cheese, you whipped too much, made butter, and you need to start over. Or just make some toast and enjoy it.

To whip with a standing or hand-held electric mixer, keep your eye on it and be ready to stop the machine as soon as the proper stage is reached.

To whip by hand, use the largest whisk you have, and a ludicrously over-sized bowl. The more surface area your cream has, the faster it will whip. (Speed is key, especially if your arm tires easily.) Be sure to whip in a circular motion, and actually lift the whisk out of the cream with each pass. This method brings more air into the cream, speeding up the task.

Keep the cream cold until you are ready to whip. Some chef’s whip over ice, but I only do that in extremely hot places.

Sweetened Whipped Cream

The French name of this all-purpose topping is Crème Chantilly. The flavor should be subtly sweet, not cloying, because it is generally used to top desserts already sweetened. The flavor is easily changed to suit any recipe.

INGREDIENTS

2 cups heavy whipping cream, well chilled
3 TB. sugar
1 tsp. vanilla extract

METHOD

In a large bowl combine cream, sugar and vanilla. Using a whisk or an electric mixer, whip cream until soft peaks appear. Watch carefully as the cream continues to stiffen, and stop when it reaches medium peaks. Use immediately, or chill for up to 30 minutes.

VARIATIONS

Chocolate Cream: Melt 1 cup of chocolate chips over a water bath, or in a microwave, and allow to cool to lukewarm. By hand, whisk cooled melted chocolate into soft peak cream until just combined. Be careful not to over whip.

Coffee Cream: By hand, whisk coffee extract (or 1 TB. espresso powder mixed with 1 TB. water) into soft peak cream until just combined. Be careful not to over whip.

Coconut Cream: Drain the liquid from a 15oz. can of coconut milk. By hand, whisk thick coconut paste into soft peak cream until just combined. Be careful not to over whip. Coconut extract can also be used in place of vanilla.

Print this technique

click on a technique below

Frozen Fruit

Frozen Puff Pastry

Cleaning Chicken Livers

A Quick Primer on Buying and Using Fancy Salt

Sriracha Salt

Ash Infused Salt

Beef Cuts: Brisket

Stock: The Foundation of Cuisine

Whole Spices

Yeast Bread Techniques

Using Cardamom

Turmeric

Top 5 Thanksgiving Tips

The Crimped Edge

The Black-Eyed Pea

Super Sprouts

Sundried Tomatoes

Simple Syrup

Sesame Seeds

Semolina

Scoville Units

Saffron

Pomegranates

Piping

Pie Dough

Peeling and Chopping Apples

Pearl Onions

Parts of the Knife and Knife Care

Parsley

Pans

Pan Preparation

Nut Flowers

Muffin Tins

Mise en Place

Melting Chocolate

Making Cheese

Lamination

Instant-Read Thermometers

Homemade Jam

Ground Spices and Spice Blends

Pâte à Choux

Food Mills and Ricers

Filling Cream Puffs

Epazote

Easy Oven Bacon

Denaturation

Deep Frying

Day Old Bread

Crème Fraiche

Crème Anglaise

Cooling and Drying

Cooking Sugar

Coffee

Citrus Supremes

Cinnamon Sugar

Chile Paste and Powder

Chicken Fabrication (a/k/a Butchering)

Carving Whole Roasted Birds

Cardamom

Caramelization

Capers

Buying Chicken

Buerre Noisette

Blind Baking

Beans, Beans, the Magical Fruit

Bay

Basting

Bain-Marie

Anchovies

Amchoor

Adding Alternatively

Ice Cream Machines

Knife Skills

Puree

Temper

Ice Bath

Sauté

Egg Wash

The Creaming Method

Zesting

Chopping Chocolate

The Tonka Bean

Simmering vs. Boiling

Whole Grains

Pounding and Tenderizing Meat

Chile Guide

Cooking Pasta

Roquefort

The Cut-in Technique

Concassé

Peeling and Seeding Cucumbers

Frying Fish

Maceration and Infusion

Temper

Vanilla Beans

Ice Cream Freezers

Buerre Noisette

Meringue

Reduction

Seasoning Cast Iron

Toasting Nuts

Grating Nutmeg

Roux

Internal Temperatures for Beef

Whipping Cream

Egg Wash

Agave

Adding Alternately

A Berry Primer

Top