Recipe#4297

Title: Whipped Cream 03

From: "HELEN PEAGRAM" hpeagram@attcanada.net 
 Newsgroups: rec.food.baking 
 Subject: Re: whip cream 
 Message-ID: yecO1.700$lb2.7893464@cabot.ops.attcanada.net 
 Date: Wed, 23 Sep 1998 19:46:38 GMT 

Yield: 6 Servings
 1 c heavy cream
 2 tb fine granulated sugar (opt)
 1 ts vanilla
 Cream for whipping should be at least 1 day old.  It can be kept
 in the refrigerator in a sealed container for more than a week.
 Before being whipped it should be very cold.  In hot weather the
 bowl and beater should also be chilled.
 Using a well chilled bowl, or setting the bowl over ice, beat cream
 with an electric mixer or rotary egg beater.  As cream begins to
 thicken, beat in sugar and vanilla.  Continue beating until stiff.
 If not to be served at once, place in refrigerator, where it may
 be kept 2-3 hours.
 The yield from a cup of cream can be increased (with a very slight
 difference in texture) by adding 1 egg white to each cup of whipped
 and flavored cream.  Beat the egg white until it holds soft peaks.
 Sprinkle in 1 1/2 tablespoon granulated sugar.  Continue beating
 til very stiff. Fold into whipped cream.
 To prepare whipped cream a day or two ahead of time, soften 1/2
 teaspoon granulated gelatin (for each cup of cream to be whipped)
 in a small metal cup containing a tablespoon of cold water.  Set
 cup in a pan of boiling water or over low heat, until gelatin
 dissolves and looks clear. Stirring is unneccessary.  Beat dissolved
 gelatin into the cream just as cream begins to thicken.
 Gelatin will also give whipped cream extra firmness so it can be
 used for decorating with a pastry bag.
 Flavoring Whipped Cream
 To each cup of whipped cream, 1 of the following flavorings can be
 added: 2 tb sifted dark, unsweetened cocoa, 2-4 tb rum, cognac, or
 any liquer, 1/2 c nougat powder, 1 ts instant coffee powder.
 Fold flavorings into cream after it has been whipped.