S
Scrat&SweetPea
Guest
anyone know how to make homemade whip cream i know it has egg whites but i'm not sure what eles.
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Chinmama
Well-known member
1 pint heavy cream
1 teaspoon sugar
1/2 teaspoon vanilla
Whip together, with a whisk or hand mixer, all ingredients. Continue mixing until soft peaks form.
(I think you are thinking of meringue with the eggs)
1 teaspoon sugar
1/2 teaspoon vanilla
Whip together, with a whisk or hand mixer, all ingredients. Continue mixing until soft peaks form.
(I think you are thinking of meringue with the eggs)
Last edited:
E
Eclypse
Guest
equus_peduus
Constantly Confused
- Joined
- Jan 31, 2009
- Messages
- 220
Different brands of cream will whip a little differently as well. Any heavy cream will work, but some work slightly better. My personal favorite brand is Clover, but I think that's only available in some areas of northern california.
To simplify, if you don't mind it being a little sweeter than I do, "baker's cream" is basically cream with sugar already added, so all you have to do is whip.
I just add "enough" sugar - I never measure it, so I go with what tastes good to me. I add less than I think I'll need, then taste when it's just starting to get firm. Add more sugar if needed.
If you whip too long, it'll turn really stiff and kind of a soft sweet butter. Some applications of whipped cream need it to be firmer than others, but that can take a little experimentation.
I sometimes use maple syrup or honey to sweeten the cream instead of sugar. I rarely use vanilla, but have been known to for certain applications (I usually just do sugar and cream).
An electric hand mixer is your friend. Whipping by hand is a lot of work
Have fun! It's really easy, and tastes so much better than anything out of a tub or a can - I don't understand why people buy pre-made whipped cream when it's so easy and quick to do it at home
To simplify, if you don't mind it being a little sweeter than I do, "baker's cream" is basically cream with sugar already added, so all you have to do is whip.
I just add "enough" sugar - I never measure it, so I go with what tastes good to me. I add less than I think I'll need, then taste when it's just starting to get firm. Add more sugar if needed.
If you whip too long, it'll turn really stiff and kind of a soft sweet butter. Some applications of whipped cream need it to be firmer than others, but that can take a little experimentation.
I sometimes use maple syrup or honey to sweeten the cream instead of sugar. I rarely use vanilla, but have been known to for certain applications (I usually just do sugar and cream).
An electric hand mixer is your friend. Whipping by hand is a lot of work
Have fun! It's really easy, and tastes so much better than anything out of a tub or a can - I don't understand why people buy pre-made whipped cream when it's so easy and quick to do it at home
