If you keep whipping, after you reach stiff peaks you can easily end up making butter. Once you reach stiff peaks you DO NOT want to continue whipping. A stiff peak will look a bit firmer in texture then a soft peak. Stiff peaks is when you pull the whisk out of the whipped cream and the peak mostly holds it’s shape, (see photo below). Soft peaks is when you pull the whisk out of the whipped cream, hold it upside down, and the peak mostly falls. What are soft peaks? And, What are stiff peaks? Whisk again for another 1 to 2 minutes, or until you reach stiff peaks. Whisk again for another 2 to 3 minutes.Add your heavy whipping cream to the mixing bowl of your stand mixer, attached with the whisk.(see my recipe card below for measurements).ġ0 minutes before you’re going to serve your dessert, start whipping. It all depends on what dessert you are serving your whipped cream with, and what you like. peppermint extract – for that minty taste.bourbon, rum, Irish cream, or other hard alcohol, or liquor – just a little, for a nice kick.This simple, straightforward recipe is how I most often make it myself. It’s a great accompaniment to anything rich, somehow it lightens things up a bit. It goes with any pie, pastry, fruit, or hot drink you desire. That’s all you really need for a good, basic whipped cream recipe. pinch of salt – every sweet thing needs that salty balance.The whipped cream didn’t taste of maple syrup, it simply had a slightly more complex flavor that we enjoyed. maple syrup (or powdered sugar) – I did a side-by-side taste test and we preferred the maple syrup.vanilla bean paste (or vanilla extract).heavy whipping cream (has to be heavy whipping cream, nothing else will whip up quite right).So, grab your piece of pumpkin pie and let’s get whipping. Plus, I share tips on how to “revive” leftover whipped cream, and how to freeze leftover whipped cream. Honestly, whipped cream is so stinking quick (8 to 10 minutes) to make that you won’t want to use a spray can of whipped cream again. The possibilities are endless on how you use your homemade whipped cream, but one thing remains true: homemade is the ONLY way to go. Dip strawberries, or, pretty much any kind of fresh fruit, into whipped cream, and you’ve instantly got a delicious fruity treat. Or, scooped on top of hot chocolate (recipe coming next week), or even on top of your coffee. Happy December, friends!! It’s officially baking season.Īnd with baked goods comes the need for some homemade whipped cream.įluffy clouds of sweet vanilla-scented, creamy heaven, dolloped on top of any pie you love. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |