I learned this whipped cream recipe from my dad, who attended The Culinary Institute of America just a few (30) years before I did.** Since he was a culinary student as opposed to a baking student, his "recipe" was more in the style of a chef... add ingredients until it tastes good. But the recipe isn't really the secret to this whipped cream. It's the technique...
Being the baker in the family, I decided to devise a real recipe for this whipped cream that I could follow. Somehow I don't think it is quite the same as when my dad makes it, but this is the next best thing.
Whipped Cream Recipe:
2 cups heavy cream
3/4 cups confectioners sugar, sifted
1-1/2 tsp vanilla
When making whipped cream, it's important to start with cold cream and a cold bowl. Place your empty mixing bowl in the freezer for about 15 minutes before whipping the cream.
Whip the cream on high until soft peaks form. It will happen quickly, so keep an eye on it. Slowly add the confectioners sugar and vanilla on low speed.
The next step goes against everything I learned in culinary school about making whipped cream but my dad swears by it. I don't know why, but it really does taste better this way. After the sugar and vanilla are incorporated into the cream, whip on high speed until you think you're about to make butter.
I've never seen anyone else make whipped cream this way, but I know it's the best I've ever tasted. Just be careful that you don't go too far and actually make butter. A tip my dad gave me is that one day you should try making butter (which is a fun project in itself) just to familiarize yourself with the point at which your cream is ABOUT to become butter.
Then, pick some wildflowers, put them in a cow shaped creamer (my dad did not add those steps) and enjoy your dessert.
**My dad is now in woodworking. You can see his work out front at The CIA as well as inside at the Apple Pie Bakery and Cafe. http://www.sawmoulding.com/
No comments:
Post a Comment