Cuisinart SM-55 SM-55 Manual - Page 11

WHIPPING CREAM The difference between heavy cream and whipping cream is the butterfat content. The higher the butterfat content, the more stable the whipped cream. Heavy cream has a higher butterfat content than whipping cream does. Light cream may also be whipped, but will not last as long. Creams that are not ultra-pasteurized are best for whipping. The yield of cream generally doubles in volume. To make 2 cups of softly whipped cream, pour 1 cup of heavy/whipping cream into the well-chilled mixing bowl. Starting on speed 1 and increasing to speed 10 or 12, whip until it just begins to hold its shape. Add about ½ teaspoon pure vanilla or other pure flavored extract and 1 to 2 tablespoons granulated or superfine sugar. Whip until the cream holds soft, floppy peaks. To make whipped cream • Start with well-chilled cream, mixing bowl 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. • Whip cream on low speeds until small bubbles foam - this will take about 30 seconds. • Gradually increase to speed 6 and continue beating until the whisk leaves a trail. • 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. • Increase to speed 8 or 10 - but do not look away - it takes just seconds for cream to go from smooth and creamy whipped cream to whipped cream with grainy bits of butter forming. • 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. To make stabilized whipped cream, soften gelatin by sprinkling it over water in a measuring cup. Let stand 5 minutes to soften. Then place the measuring cup in a pan of simmering water and stir over low heat until gelatin is dissolved. Let cool slightly before adding to cream - but do not allow to get cold and harden. • For 1 cup of cream, use ½ teaspoon gelatin soaked in 1 tablespoon water. • For 2 cups of cream, use 1 teaspoon gelatin soaked in 2 tablespoons water. • For 8 cups of cream, use 1 tablespoon + 1 teaspoon gelatin soaked in 8 tablespoons water. Follow basic whipping instructions, adding cooled gelatin mixture to cream all at once after it as whipped to a slightly thickened stage. OPTIONAL ATTACHMENTS AND ACCESSORIES Your Cuisinart™ Stand Mixer has three power outlets - two on the top and one on the front - for a variety of attachments that can be purchased separately. Simplify your life, and save valuable counter space, by using your stand mixer as a power source for these versatile attachments: Pasta Maker - makes delicious homemade pasta. Includes six pasta plates, from spaghetti to lasagna. Large Meat Grinder - grinds a variety of meats, vegetables, and cheeses. Includes 3 grinding plates and 2 nozzles for making homemade sausage. 40-ounce Glass Blender - blends frozen drinks, smoothies and shakes, and even purées soups and sauces. Citrus Juicer - extracts nutritious juice from all your favorite citrus fruits. Food Processor - chops, purées, slices, and shreds in clear 3-cup work bowl. Includes a chopping blade and a reversible slicing/shredding disc. 11