How Do You Make Whipped Cream From Scratch?
Most of us use whipped topping on our desserts, but how about going back to the basics and making your own whipped cream. It will taste fresher and have that homemade goodness. Here’s how you do it. The cream you need to use should have 35% butterfat content. The whipped cream will not come out right if you don’t have enough butterfat in it. The foam in whipped cream is nothing more than air bubbles beaten into the cream, however it doesn’t work unless everything is cold. Also, if your kitchen is already warm from baking, you may want to step outside or into another room that is cooler. You can use a whisk to whip the cream. You need a whisk so that you can get air into the cream. You can also use a mixer but be cautious that you don’t over whip the cream. Before you start mixing, make sure the cream is very cold, the bowl is cold and the whisk or beaters from the mixer are cold. You can put all of these except the cream into the freezer for about 15 minutes before hand. Start whisking
