Cuisinart SM-50 Owner Manual - Page 10
To make whipped cream, STABILIZED WHIPPED CREAM
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Light cream may also be whipped, but will To make stabilized whipped cream, soften not last as long. Creams that are not ultra- powdered gelatin by sprinkling it over water pasteurized are best for whipping. in a measuring cup. Let stand 5 minutes to The yield of cream generally doubles in vol- soften. Then place the measuring cup in a pan ume. To make 2 cups of softly whipped cream, of simmering water and stir over low heat until put 1 cup of heavy/whipping cream into the gelatin is dissolved. Let cool slightly before well-chilled mixing bowl. Starting on Speed 2 adding to cream - but do not allow to get cold and increasing to Speed 10 or 12, whip until and harden. it just begins to hold its shape. Add about ½ • F or 1 cup of cream, use ½ teaspoon gelatin teaspoon pure vanilla or other pure flavored soaked in 1 tablespoon water. extract and 1 to 4 tablespoons granulated, superfine or confectioners' sugar. Whip until the cream holds soft, floppy peaks. To make whipped cream: • F or 2 cups of cream, use 1 teaspoon gelatin soaked in 2 tablespoons water. • F or 8 cups of cream, use 1 tablespoon + 1 teaspoon gelatin soaked in 8 tablespoons • Start with well-chilled cream, mixing bowl water. and chef's whisk (place bowl and whisk in freezer for at least 15 minutes before making whipped cream). The room should not be too hot. Follow basic whipping instructions, adding cooled gelatin mixture to cream all at once after it has whipped to a slightly thickened stage. • Whip cream on low speeds until small bubbles form - this will take about 30 sec- onds. Gradually increase to Speed 12 and continue beating until desired doneness, being careful not to over-whip. It takes just seconds for cream to go from smooth and creamy whipped cream to whipped cream with grainy bits of butter forming. • If you are making a sweetened, flavored whipped cream, begin to slowly add the sugar and flavorings as the cream becomes soft and billowy in appearance. • Sugars should be sifted before adding to whipping cream. • Stop whipping cream when it has doubled in volume - it should be smooth, creamy and thick, forming either soft (for garnishing desserts, folding into desserts) or stiff (for topping cakes, desserts, piping decoratively) peaks. • Unless stabilized, whipped cream should be served immediately. STABILIZED WHIPPED CREAM Stabilized whipped cream will hold longer in the refrigerator before using, and it can also be used for decorating, using a pastry bag and tip. Using gelatin or a purchased stabilizer will prevent whipped cream from weeping. 10