![]() If I need a stabilized whipped cream I'll take a different route. I feel very strongly that adding powdered sugar to whipped cream changes the texture and mouth feel in a very undesirable way. If I do add it, I'll only ever use granulated white sugar. Whipped cream should be a contrast to whatever the dessert is, so unsweetened whipped cream is preferable. Most of the time, I don't add any as usually the desserts you are adding whipped cream to are already sweet enough. Per 1 cup of cream, I'd only add at most 2 tablespoons for a slightly sweetened cream. Granulated Sugar: Adding sugar to whipped cream is totally optional.Vanilla extract: A little bit of vanilla extract really does make a huge difference in the flavor of the whipped cream.Heavy cream or heavy whipping cream: either one will work! This is the only essential ingredient to this recipe. The other two are optional.This post will cover a simple 3-ingredient whipped cream that requires only a bowl and a whisk to make. There are two types of whipped cream the I use to accompany pies or other desserts: a simple whipped cream with or without added sugar and a stabilized whipped cream that is meant to last more than a few hours. Whipped cream can add elegance to a dessert, or help balance one, like a pie with a lot of acidic fruit such as berries. If you've been lucky enough to try homemade whipped cream, you'll know it's worlds away from anything that comes from a can. This is perfectly whipped cream, with a gentle peak following below the whisk but not collapsing into the bowl.
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