No worries. To do this, you need to add a stabilizer. Continue whipping it until the solids separate. You will end up with buttermilk and butter. Transfer the butter to a glass jar and store it in your fridge for a week. You can use it just as you'd use any butter or buttermilk.
You can whisk by hand, using a hand mixer, or using a stand mixer. If you make whipped cream using a stand mixer, be very careful of over-whipping. Place a large bowl on top of a bag of frozen vegetables. Pour cold heavy whipped cream in the cold bowl. I use a hand whisk because it's easier to control how thick my whipped cream becomes. If you use a hand mixer, start at a low speed, and increase it as the cream thickens. Commence whipping. Once the cream has thickened, but is not quite to soft peak stage, add the sugar.
Continue whipping. Continue whipping until the cream is just about as soft or as stiff as you want it, then add the vanilla extract or any other flavorings you'd like to add. Whipped cream is best if used right away. If you need to save it, store it in an airtight container in the refrigerator; you may need to re-whip slightly just before serving.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. In This Recipe Expand. With only a small amount of brute physical force and an even smaller amount of time, you can effectively transform cream into a scoopable, spreadable, and all around easier-to-wrangle product.
Back in the day I'm talking pre , procuring fresh cream was a lengthy process. Until dairy rockstar Gustaf de Laval manufactured the first hand-cranked centrifugal milk-cream separator in the late 19th century, cooks were forced to wait up to a day for cream to naturally separate from milk; only then could it be skimmed off and collected for whipping. Hard to imagine if, like me, you're not particularly skilled in the arts of planning and thinking ahead.
Luckily, today, ready-to-whip, homogenized heavy cream is readily available for purchase and manipulation and you can manipulate it into so many things.
From a chemical standpoint, it's packed with potential. Apply some work and you have a rich whipped topping. Apply more work and you've got fresh butter. For all of these iterations, we have fat to thank. Not only is milk fat responsible for that smooth, mouth-coating quality, but it provides the framework that holds each and every one of these cream products together; if whipped cream is a body, then fat is its skeleton.
But how does is get to that point? By whipping, you're changing the physical structure and chemical properties of the lipids within the cream. But what may sound simple on the macro level is actually quite complex on the microscopic. Taking the time to understand how and why cream can be transformed from a puddle of liquid into a cloud of semi-solid foam will allow you to isolate the factors that make your recipes successful.
Before we get into the cool stuff you can make, let's talk about the starting material. Cream is that fat-enriched portion of milk that rises or is forced by centrifugation to the top of milk. Milk is a "colloid," a substance in which small, insoluble particles are suspended throughout another substance.
In this case, those particles are fat globules—little droplets of fat—distributed in a water-based solution. If fresh, un-homogenized milk is left undisturbed, the lighter-than-water fat globules will eventually float to the top and gather together, where they can be skimmed away from the "skim milk" left on the bottom.
In the United States "heavy whipping cream" is defined by the FDA as "cream which contains not less than 36 percent milk fat. For that, you can thank emulsion: the large amounts of tiny fat globules suspended in a small amount of liquid. These things are really, really small; we're talking micrometers, way too tiny for our clunky tongues to distinguish as individual particles.
Dense crowds of these minuscule globules is what allows for that seamless, luxurious mouthfeel. If they were instead large enough to be detected by feel, cream and creamy products would cease to be smooth and velvety; it would feel like kind of like drinking a loose mixture of oil and water—not what you want in a dessert. The processes of transforming cream into butter or whipped cream are similar, but how hard and how long you whip it have a big effect on the outcome.
Length of whipping time is particularly important when making whipped cream, so let's start there. Whipped cream is a foam—a suspension of gas bubbles in another substance. Unlike egg-based foams, which are stabilized by protein, whipped cream is stabilized by its own fat.
Milk fat is a complex mixture of lipids, but the most prevalent one is triglyceride, made by combining three fatty acids that's the "tri-" part and glycerol that's the "glyceride" part.
Quick disclaimer: if high school chemistry classes left you sweating in your seats, you may want to jump ahead a few paragraphs! Fatty acids are simply carboxylic acids with super long carbon chains attached. Carboxylic acid is a class of carbon containing acids in which a carbon is connected to an oxygen atom by a double bond, and an oxygen-hydrogen grouping by a single bond.
It looks like this:. The R's are place holders for any number of carbon-containing chains or rings. In acetic acid a carboxylic acid which gives vinegar its characteristic taste and smell the "R" is this part:.
Glycerol is a simple sugar alcohol which looks like this:. When a fatty acid is combined with glycerol, you get a triglyceride, and it looks like this:. Fat hates water, but these triglycerides are protected by membranes of phospholipids, special biological molecules that possess hydrophilic water-loving and hydrophobic water-fearing regions. Phospholipids look like this:. The hydrophilic head faces water molecules, forcing the hydrophobic tails to gather around the fatty triglycerides.
The resulting globule looks like this:. When you whip cream with a whisk, a couple of things happen. First, air is forcibly integrated into the cream, forming bubbles of gas that pop almost as quickly as they form; the surface tension of the cream simply isn't strong enough to entrap them. But, after a few more minutes of being knocked around, the fat globules in the cream begin to destabilize as their protective phospholipid membranes are broken apart by the force of the whisk.
This exposes portions of the water-fearing triglycerides, causing them seek each other out and stick together in their hour of darkness. But some of these naked areas of fat may not find another triglyceride to glom onto and, because they would rather face anything but the dreaded water molecule, they align themselves with fairly neutral pockets of air. A network of fat globule-surrounded air bubbles develops and the stable, somewhat solid structure known as whipped cream is born.
That means that in the U. The former will whip up into soft, tender peaks, while the latter, because of its higher fat content, tends to form stiffer, more spoonable or pipe-able peaks. But how do you know when to stop whipping? Since eyes are not microscopes, and it's impossible to see the little triglycerides clumping together while surrounding pockets of air, we have to zoom out to the macro level and look for larger, visual cues.
At first, you'll see trails in the cream that don't immediately disappear; you have partially damaged some of those protective membranes and are beginning to trap a very small amount of air. Next, you'll start to see some soft peaks that sit on top of the cream's surface, but no real change in volume. Heavy cream. Heavy whipping cream. Which is the best to use? Do you add sugar to your cream right when you start mixing?
Next time, hold off. You add the wrong amount of sweetener. While the wrong amount of sugar might not ruin your whipped cream, it might not yield the flavor experience you were hoping for. In general, you want to use a tool which is going to incorporate plenty of air into the cream.
No matter how perfectly your whipped cream is made, if it is hot and humid out, it will wilt and melt. Adding a stabilizer to your whipped cream can help it maintain structure in the heat and humidity. You over whip. You try to make it in a rush. Whipped cream is a quick dish to make, but be sure to set aside the time so that you can give it the proper attention. First things first: chill your cream.
Be sure that you have time to pay attention to your whipped cream. But if you put it on top of a brownie that is still warm, your whipped cream will melt. It will keep just fine for several hours. Do you like whipped cream on top of desserts?
0コメント