Whipped Cream

After taking a very scientific survey of one (me) I’ve discovered that whipped cream is easily the most popular desserts topping on the planet. Whether you are making chocolate whipped cream, topping strawberry shortcake or smothering a piece of pumpkin pie, there is no limit to what this creamy delicious stuff can do to improve your eating experience. While you can always get your whipped cream fix by using the stuff in the can it isn’t nearly as tasty as whipping your own and piling it on.

Whipped cream and especially flavored whipped cream is made from heavy cream, powdered sugar, and a flavored extract or flavoring ingredient. How much sugar and/or flavoring ingredient is solely dependent on your taste and sweet tooth. I suggest about one to two tablespoons of powdered sugar per two cups of cream, (you can certainly increase the amount without any problems). Vanilla is the typical flavor added to sweeten whipped cream and it gives it that signature flavor, but most any flavor you like mixes nicely with the cream so feel free to experiment. When you go to the store you’ll find that there are all kinds of products available. You need to make sure you get the right cream for the job.

Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat, and it CAN NOT be whipped.

Light cream, also called coffee or table cream, contains anywhere from 18 to 30 percent fat and CAN NOT be whipped.

Whipping cream contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Whipping cream will double in volume when whipped.

Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets.

Whipped cream in pressurized cans is a mixture of cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It works fine in a pinch but is not nearly as tasty as the home made stuff.

Be careful about the “non dairy” dessert toppings," They are usually made with hydrogenated vegetable oils, have absolutely no cream in them but they usually have sodium casienate which is a milk product. Check the label carefully.

For the best, lightest and most flavorful results when you whip your cream make sure that the cream is very cold. Chilling the bowl and beaters or whip in advance is also important. Begin by whipping the cold cream at a moderate speed. Soft peaks will mound when dropped from the whip. This is when you want to add sugar or other flavoring ingredients. Medium peaks retain marks of the whip and will hold a soft peak that droops over slightly. Stiff peaks will form distinct mounds that hold their shape. Be careful not to over beat. Similar to egg whites, cream can be over beaten. Over beaten cream first develops a granular appearance. Eventually lumps will form and, if you continue whipping the cream will turn to butter. If you accidentally over beat heavy or whipping cream so much so that it begins to turn buttery, gently stir in additional cream, 1 tablespoon at a time. Don't "beat" the cream again or you'll be right back where you began. Remember to use a bowl that's deep enough, keeping in mind the cream will double in volume when it's whipped. Decrease the instances of splattering by gradually increasing the speed of the mixer from low to high. One last whipping cream note before we get to the recipes: You'll get more volume from whipped cream if you hold off adding sugar or flavorings like vanilla or liqueurs until the cream has been whipped to soft peaks.

CHOCOLATE WHIPPED CREAM FROSTING

1 pt. whipping cream
2/3 cup chocolate chips

In a sauce pan heat the cream to a simmer. Add the chips and stir until melted. Remove from the heat immediately and cover and refrigerate for 24 hours. Whip as for whipped cream. Frosts 2 (9 inch) layers. Great for angel food cake.

APPLE CRISP WITH ALMOND WHIPPED CREAM (Dairy)

Preheat oven to 375. Butter 9 inch pie pan or flatter flan dish. Peel and core apples, then slice them and toss with 1/4 cup sugar, raisins and dash cinnamon (you can also use a dash of nutmeg, if desired). Set the pan aside. In a bowl combine the butter, brown sugar, oatmeal flour chopped almonds and cinnamon. Mix to combine into a crumbly mixture. Sprinkle the mixture over the apples and then bake for 35 minutes or until the apples are tender. Remove and place on cooling rack. When apple crisp is warm, it is ready to serve. Prepare Almond Whipped Cream.

ALMOND WHIPPED CREAM:

1 cup heavy cream
2 tablespoon confectioners' sugar
1/2 teaspoon almond extract

Whip cream in chilled bowl until it begins to hold its shape. Add confectioners' sugar and almond extract and beat until slightly stiff. Serve with apple crisp.

STRAWBERRY CREAM PUFFS (Dairy)

This dessert may take a little more time than you’re used to but the extra effort will be worth it when you serve it to guests that will be too busy eating it to tell you how wonderful it is.

Preheat the oven to 400. In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly. Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.

While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks  slightly. Temper the egg yolks by beating a small amount of the hot mixture
into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring
well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.

After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up. Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring. To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

Recipe from Clyde and Terry Miller Courtesy of the Food Network

ESPRESSO WHIPPED CREAM

This is great piled high on hot cocoa

1 cup chilled whipping cream
3 tablespoons golden brown sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder

In a small bowl combine the brown sugar, vanilla and espresso powder and set it aside. In a chilled mixing bowl beat the whipping cream until it forms soft peaks. Add the espresso mix and continue beating until you have firm peaks. This can be made up to 4 hours in advance. Cover and chill. Makes about 2 cups.

WHIPPED CREAM CHEESE FROSTING (Dairy)

A decadent whipped cream and cream cheese frosting that has everyone asking if they can lick the bowl.

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. Makes 1 frosting for a 2 layer 9 inch cake (12 servings).

MOCHA WHIPPED CREAM FILLING

In a small cup combine the instant coffee and the water. Mix to combine and set aside. Pour cream into a well-chilled mixing bowl. Beat slightly and then stir in the confectioner's sugar and cocoa. Continue beating, on a medium speed until the cream begins to thicken. Add the coffee zest and liqueur. Continue whipping until cream reaches the soft peak stage, and remove from the mixer. Finish beating by hand using a wire whisk, whipping until cream is quite thick but not grainy. Refrigerate. Makes 3 to 4 cups.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.