As another Lame Cherry exclusive in matter anti matter.
It has come to my attention that the artform of creating whipped cream has vanished from the world. This is like all things of Julia Child in warm bowls for sauces......whipped cream though is not a sauce, it is whipped cream.
This is the secret to whipped cream or the secrets.
You must have a stainless steel bowl which is deeper than it is wide. You have to get at the cream and not let it escape from too wide of bowl.
Proper contents are important, as in 1 quart of heavy whipping cream. Like all things the more butter fat content, the better the air will trap within the content for a whipped cream which will not be like fairy pee, as in meringue.
1 quart of heavy whipping cream.
Now the important part. You must not add the sugar until you have begun whipping this cream to aerate it. If you add the sugar too soon, the whipped cream will be "flat".
Add 1 tsp vanilla while you are whipping it.
Then sift in 1 cup of granulated white sugar.
One does not need powdered sugar, as in whipping the granulated correctly it will dissolve from the crystals into a fluid, which adds to the viscosity of the whipped cream. Sugar accomplishes the same thickening in tomatoe sauces. Sugar is one of the best texture agents for numbers of dishes, it is starch or flour of sweet dishes as a modified thickening agent.
Good whipped cream has four ingredients, cream, vanilla, sugar and air. It is created by an electric mixer most enjoyably while the whisk if "ladled" in the incorporation correctly will perform a lighter product. I am biased in preferring a more solid, almost butter for a whipped cream. Each prefers their whipped cream in prejudice. I prefer mine to stand at attention and not sag if left too long upon the dessert.
Now you do not have to travel to Paris to learn these secrets for volumes of money.
agtG
