Thursday, November 3, 2011

Real Homemade Whipped Cream

Real Homemade Whipped Cream



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Fear Conquered: Whipped Cream Sans Can

There's a memorable television commercial that attempts to split fluffy white toppings into two camps: Cream or oil. Can or tub. Reddi-Wip or Cool Whip.


The goal of the commercial is simple: convince you to buy Reddi-Wip. Because who in their right mind would pick oil over cream? Who would want to top a pie, sundae or hot cocoa with fluffy oil? Wouldn't everyone pick cream in a can over oil in a tub?

Here's an original thought - why not ditch both can and tub and opt for real thing? Real whipped cream doesn't come from a can. It doesn't come in a tub. It's made from real cream, includes no chemicals or preservatives, doesn't melt into a sad runoff and tastes unbelievably better than those ready-made conveniences.

Even better, real whipped cream only takes minutes to prepare. Like 5 minutes. And it's so easy, it will take you longer to read the "recipe" than to whip up a batch of your own.

Heavy Cream Whipped Until Thickened

Making whipped cream from scratch is also a great way to show your friends and family just how much you care. Like not offering someone a tub of chemicals. Or a melting river of goop from a can. Serve the real thing. And be ready to serve up a second scoop. Because real whipped cream is delightfully addictive.



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Photo Tutorial

Vanilla Bean, Sliced Lengthwise
Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.

Vanilla Seeds Scraped From Vanilla Bean
Add the vanilla seeds to a small pot or cook-top safe dish.

2 Tablespoons Heavy Cream Added to Vanilla Seeds
Add 1 Tablespoon of heavy whipping cream to the vanilla seeds.

Vanilla Seeds Whisked into Heavy Cream
Whisk together over medium low heat.

Vanilla Seeds and Cream Cooked Together
Cook the vanilla/cream for 5 minutes, whisking occasionally.

Tablespoon of Cold Heavy Cream Added to Vanilla Mixture
Remove from the heat and add 1 Tablespoon of cold heavy whipping cream to cool the mixture.

Cognac
Next comes the cognac. If you don't have cognac, skip this ingredient.

Cognac Added to Vanilla Mixture
Add 1/2 teaspoon of cognac to the vanilla/cream mixture. Whisk to combine, then chill the mixture in the freezer while you prepare the remaining ingredients.

1 1/2 Cups Heavy Cream
Remaining heavy whipping cream.

1/4 Cup Powdered Confectioners Sugar
Measure 1/4 cup powdered confections' sugar.

Heavy Cream and Powdered Sugar in Stand Mixer
Add remaining heavy whipping cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment.

Heavy Cream Whipped Until Thickened
Beat the cream and sugar together on medium speed until the cream begins to thicken. Shut off mixer and scrape down the sides and bottom of the bowl.

Vanilla Seed Mixture Added to Stand Mixer Bowl
Add the chilled vanilla bean/cognac mixture to the mixing bowl.

Heavy Cream Whipped to Soft Peaks
Whip the cream on medium-high speed until the cream forms soft peaks as shown. Do not over-whip.

Whipped Cream in Sealable Bowl
Serve whipped cream immediately or transfer to an airtight container and store in the refrigerator for up to 12 hours.



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Real Homemade Whipped Cream

    by Javelin Warrior
     Prep Time: 5
     Cook Time: 5
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Ingredients (makes 3 cups)
  • 1 vanilla bean, split lengthwise
  • 1 1/2 cups heavy cream, very cold
  • 1/2 teaspoon cognac
  • 1/4 cup powdered confectioners' sugar
Instructions
  1. Scrape out the seeds from the vanilla bean with the tip of a knife; in a small pan over medium-low heat, whisk together the vanilla seeds and 1 Tablespoon of heavy cream; cook the cream and seeds for 5 minutes or until fragrant
  2. Whisk 1 Tablespoon of cold heavy cream into the hot cream/vanilla mixture, then whisk in the cognac; place the pot in the freezer to chill while preparing the remaining ingredients
  3. Add the remaining chilled heavy cream and powdered confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment; beat the cream and sugar together on medium speed until the cream begins to thicken
  4. Stop the mixer and scrape down the sides and bottom of the bowl; add the chilled vanilla and cognac mixture to the mixing bowl and whip the cream on medium-high speed until the cream forms soft peaks; do NOT over-whip
  5. Serve immediately or refrigerate in an airtight container for up to 12 hours
An original recipe by Javelin Warrior. © 2011 Javelin Warrior. All rights reserved.
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Hungry for Tips?
  • No Stand Mixer: If you don't own a stand mixer, that's not a problem. You can use an electric hand-mixer or a simple wire whisk. Instead of taking 1-2 minutes to whip the heavy cream, it will take up to 5 minutes with one of these options.

    Electric Hand Mixer and Whisk
     
  • Chill the Bowl: If you're not using a stand mixer, chill your bowl in the refrigerator 30 minutes before you begin. This will help keep the cold cream cold and thus allow it to turn into whipped cream faster.
     
  • Over-whipping: Over-whipping the cream will result in whipped butter (which is a delicious thing but not really what we're going for here). So when the cream gets close to the thickness and consistency you want, slow your speed and check the consistency frequently.
     
  • Vanilla Extract: If you don't want to use vanilla bean and cognac, you can use 3/4 teaspoon of vanilla extract instead. Personally, I think vanilla extract is too potent and overwhelms the delicate cream, so I prefer to use a vanilla bean instead. The cognac just brings out the flavor of the vanilla.

    Cognac
     
  • You don't have to limit yourself to vanilla - try a teaspoon of amaretto, coffee liquor, cocoa powder, cinnamon or nutmeg, lemon extract, etc.



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8 comments:

  1. Gosh...twice..my comments just didn't show up...didn't even warn me or anything.
    I love crème Chantilly. I am going to add Cognac to my whipped cream next time. Nice touch.
    Thank you for this detailed tutorial.

    ReplyDelete
  2. Angie, thanks for leaving a message despite the ridiculous necessity to attempt it multiple times. I'm not sure why Blogger hates itself so much, but it's really starting to eat at me.

    I'm so happy liked the addition of cognac - I love it with vanilla...

    ReplyDelete
  3. I never thought of adding cognac....nice touch...will have to try it as well! :)

    ReplyDelete
  4. I love this dish a lot..Thanks for the recipe dear..Totally loving it....Following your blog straight away..If you have time Check out my blog too..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/
    I am having a Giveaway..
    http://yummytummy-aarthi.blogspot.com/2011/10/3-reason-to-celebrate-3-cookbooks.html

    ReplyDelete
  5. @Ismael, I hope you enjoy and glad I could inspire :)

    @Aarthi: thanks for checking out my blog and for recommending yours!

    ReplyDelete
  6. I love REAL whipped cream! I keep a can of fat free whipped cream for my "froofy" coffee, but other than that - if I'm going to indulge, I buy the real thing!

    I also like to use a big balloon whisk and whip the cream by hand...I don't know why, but I think it has a great texture! NEVER thought to use cognac in it!

    Now following you via Google Follower!

    ReplyDelete
  7. Ann, I love the IDEA of making whipped cream with a whisk, but truthfully I have never had the patience and I have visions of collapsing exhausted on the floor before completing the whip ::shame faced::

    Thanks for the follow and I'm so glad you checked out my blog :)

    ReplyDelete
  8. Oh my goodness! Vanilla bean AND cognac!!?? Can you just live next door to me already! Cognac is my drink! Well, pre-pregnacny at least ;)

    ReplyDelete