A friend called me the other night just to ask me how to make “real” whipped cream. I realized then that it is not as easy as it seems to be. As I was sharing my helpful hints, it brought to mind the crazy things that have happened to me as I was whipping cream. (Do you know it turns to butter when you walk away for a just a couple of minutes?!) I figured this out right before a dinner party. I had made a beautiful fresh strawberry pie – which I never do, because I am a baker and prefer cake. Anyway, it was just begging for a dollop of fresh, creamy whipped cream. I started my mixer and walked off to try to light the grill. Well, that turned out to be quite a task, and focused on the lighting process, I forgot about the cream. I returned to the kitchen to find a bowl full of sweet butter solids and my cabinets and floor covered with the leftover cream that had not congealed. What a slimy mess 10 minutes before my guests arrived! I have also had the cream that refused to whip and the cream that whipped, but turned gummy just before serving. So, here are my suggestions!
1. It is a MUST that everything you use in whipping the cream is COLD. This means that you should buy the heavy cream before the day you use it so it has time to get cold in your fridge. No running in from the grocery store and throwing it in the mixer thinking that it will be cold enough to whip well after the trip home from the store. Put the mixing bowl and the beater in the freezer for an hour before you start the process
2. When you remove the bowl from the freezer, be sure you wipe it out with a clean, dry towel. The bowl should be dry before pouring the cream into it.
3. Start the mixer on low and quickly work it up to high. Don’t add any of your flavorings or sugar until the cream has started to thicken slightly. I always add a tablespoon or so of vanilla to my cream. Add it slowly, letting it run down the side of the bowl into the cream. Sprinkle the powdered sugar called for in your recipe gradually over the top of the thickening cream.
4. Let the cream continue to whip on high until it is thick, smooth, and holds stiff peaks when you pull up the beater. Don’t let it whip too long. Butter, remember?!
5. Refrigerate the cream immediately and keep it cold until using it. For the best results, use it within a couple of hours. You may be able to keep it airtight in a fridge for a couple of days, but it will fall a bit. It will still taste good though!
Also, don’t be afraid to add flavors other than vanilla. For example, peppermint extract is great on top of a brownie. Add crushed peppermint pieces and hot fudge for a holiday treat, or spoon it on top of hot chocolate. Rum adds a kick and makes a special topping on a moist pound cake with caramel or butterscotch syrup. Who needs frosting? Don’t be afraid to experiment! Just follow the techniques above!
White Chocolate Blueberry Pie
1 graham cracker crust
3- 8oz pkg cream cheese, softened
1 C powdered sugar
1 C white chocolate ganache (recipe follows)
1.5 C sweetened condensed milk
3 cups fresh blueberries, reserving a handful for garnish
Whipped cream (recipe follows)
- In a large mixing bowl, place cream cheese, sweetened condensed milk, and white chocolate ganache and start mixing on low. Slowly add the powdered sugar until all is combined and smooth.
- Carefully fold in the fresh blueberries.
- Spoon the filling into the crust and smooth over. Refrigerate.
- In a mixing bowl, whip the cream according to the directions above.
- Spoon or pipe the cream on top of the pie and refrigerate until you are ready to serve.
White Chocolate Ganache
1 pint heavy cream
12 oz white chocolate chips
- In a saucepan, start heating the heavy cream.
- Add the chocolate and stir occasionally until all the chocolate is melted and the mixture is smooth.
1 pint heavy whipping cream
1 t vanilla
1/2 C powdered sugar