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BackstoryOtherwise known in America as good old fashioned Whipped Cream since the sweetend part here seems to be a given. This was allegedly invented by Fancois Vatel in the 1641 during a dinner party when he had to create a quick topping for a dessert. Supposedly the golden ratio is 200 ml of Heavy Cream to 60 grams of Granulated sugar with 1/2 tsp Vanilla Extract or 1/2 a vanilla bean. I don't think Confectioners sugar (Fine sugar mixed with cornstarch) was around back then. 200 ml equates to about 6.75 oz and 60 grams of sugar is about 2.10 oz by weight. 1 cup of sugar is about 7 oz or 200 grams. So, in American measures, we are looking at about 7 oz of heavey cream with 1/3 cup plus 1 tsp of granulated sugar and 1/2 tsp of Vanilla Extract... I have tried this, and I find it WAY too sweet for my taste. I don't use Confectioners sugar because I can taste the raw cornstarch (Although the cornstarch does stabilize the cream a little once it's whipped)
- 8 oz Heavy Whipping Cream
- 2 TB Super Fine -or- Bakers Sugar
- 1/2 tsp vanilla Extract
- 1/2 tsp Gran Marnier -or- Frangelico -or- Tuaca
- Chill the cream.
- Place your bowl (I use Stainless for this) in the freezer along with the beaters, if using an electric mixer, or your whisk.
- The cold not only helps the cream obtain maximum volume, but retards the formation of butter if you whip it a little too long.
- In another bowl, combine ice and water to make a water bath (I only do this if I am going to stabilize the cream with gelatin)
- When bowl is sufficiently chilled, add cream to the bowl and begin whisking or beating.
- When it begins to thicken slightly, but is still not at the soft peak stage, start sprinkling the sugar over the surface to allow it to disolve before all the water is taken up by the fat.
- Whip until just beyond the soft peak phase.
- If you are stabilizing; now is the time to add your melted and cooled gelatin I use 3/4 of a tsp of gelatin melted in 1 TB of water per 8oz of cream.
- Place 1 TB water in a small heat safe ramekin, sprinkle with gelatin and allow the gelatin to bloom for about 5 minutes then set the ramekin in a small pot of simmering water JUST until the mixture becomes clear, any longer and the gelatin will break down and not be able to perform it's job.
- Cool to almost room temp before adding to your whipped cream.
- I always use a whisk when incorporating gelatin into whipped cream.
- You can also stabilize whipped cream (although gelatin works better) with 1 1/2 tsp Meringue powder per 8 oz of heavy cream. Just add it when you add the sugar. The albumen in from the egg whites dries the whipped cream out by absorbing the water