When you whisk vigorously very cold liquid cream, it gradually begins to swell, until it forms a firm and frothy mass. We then say that it is whipped cream. If you incorporate icing or powdered sugar into it, you get ... whipped cream!
The whipped cream is therefore simply a sweet whipped cream (there are generally 30 to 50 g of sugar for 50 cl of cream), possibly flavored with natural flavors (usually vanilla). This official definition of pastry manuals, however, lends itself to some gourmet variations, since we also speak of " salty whipped cream ".
Beyond the definitions, the rule n ° 1 to succeed in whipped cream or whipped cream remains the use of whipping cream or whole UHT, containing at least 30% fat. When it is whipped, the cream turns into a "frothy emulsion", to use the expression of molecular gastronomy specialist Hervé This.
Concretely, the whisk introduces air bubbles (it is said to make the cream “bloom”). These are trapped by the droplets of fat which, under the effect of the whip, partially merge and form a solid network.
The cream must also be very cold because the viscosity of the fat increases when cold.
Finally, in accordance with popular wisdom, you must stop whipping as soon as the cream is firm: beyond, it would turn into butter!
The whipped cream is therefore simply a sweet whipped cream (there are generally 30 to 50 g of sugar for 50 cl of cream), possibly flavored with natural flavors (usually vanilla). This official definition of pastry manuals, however, lends itself to some gourmet variations, since we also speak of " salty whipped cream ".
The 3 commandments to succeed whipped cream and whipped cream
Beyond the definitions, the rule n ° 1 to succeed in whipped cream or whipped cream remains the use of whipping cream or whole UHT, containing at least 30% fat. When it is whipped, the cream turns into a "frothy emulsion", to use the expression of molecular gastronomy specialist Hervé This.
Concretely, the whisk introduces air bubbles (it is said to make the cream “bloom”). These are trapped by the droplets of fat which, under the effect of the whip, partially merge and form a solid network.
The cream must also be very cold because the viscosity of the fat increases when cold.
Finally, in accordance with popular wisdom, you must stop whipping as soon as the cream is firm: beyond, it would turn into butter!
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