Archive for the 'Cream' Category

Heavy Cream

Friday, December 18th, 2009

If you want peak whipped cream, when making mousse, whip the heavy cream to give it super soft peaks.

Lemon Juice for Cream

Saturday, December 12th, 2009

Add about 7 drops of lemon juice to 2 cups of whipping cream. It will make the cream beat up firm in about half the time.

Whipped Cream is Lighter

Saturday, October 24th, 2009

A lot of people love (buttercream), but whipped cream is so much
lighter in flavor and lighter in taste.

Freezing Whipped Cream

Tuesday, September 8th, 2009

Whipped cream freezes well but must be sweetened and flavored before freezing. Whipped cream should not be kept frozen longer than two months before using.

Make Thick Cream

Tuesday, August 11th, 2009

To make homemade creme, just combine 1 cup of heavy cream, 2
Tbsp buttermilk, and 2 tsp lemon juice in a glass bowl. Cover and let
stand at room temperature for up to 24 hours, until it has thickened.
Refrigerate for up to a week in an airtight container.

Whip Cream Quickly

Wednesday, July 29th, 2009

Add about 7 drops of lemon juice to 2 cups of whipping cream. It will make the cream beat up firm in about half the time.

Best and Greater Volume of Cream

Tuesday, April 7th, 2009

For best results and greater volume when making whipped cream, chill both the mixing bowl and the beaters, the colder the cream the better too!

Whip Cream Better

Tuesday, March 31st, 2009

When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (a very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about 1/2 whipped, [...]

Add Sugar in Whipping Cream

Friday, January 2nd, 2009

When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.

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