Whipping Cream
For best results, make sure
that the cream is very cold when it is whipped. Chilling the bowl
and beaters or whip in advance also aids in achieving full volume.
Placing the chilled whipping bowl in a larger bowl lined with ice
also aids in achieving full volume.
Begin by whipping the cold cream,
by hand or with a machine, at a moderate speed. Soft peaks will
mound when dropped from the whip. This is the correct time to add
sugar or other flavoring ingredients.
Medium peaks retain
marks of the whip and will hold a soft peak that droops over
slightly.
Stiff peaks will form distinct mounds that hold
their shape.
Similar to egg whites, cream can be overbeaten.
Overbeaten cream first develops a granular appearance. Eventually
lumps will form and, if whipping continues, the cream will turn to
butter.
