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Whipping Cream Recipe

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This recipe for Whipping Cream is from Hey, Grandma, do you have the recipe for...?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint whipping cream
Directions:
Directions:
Chill the cream, bowl and beaters in a refrigerator for at least
2 hours. Beat until it is fairly stiff.

If cream is beaten until it is warmer than 45 degrees, it will turn to
butter. Should cream start to turn buttery, whip in 2 or 3 more tbsp. of cold
milk.

If you wish the cream to keep stiff for a day or two, add one teaspoon
gelatine soaked in one tablespoon cold water. Dissolve the gelatine
over hot water; allow to cool to the consistency of egg white before
adding to the cream and whipping.

Use medium speed when whipping cream with an electric beater. When whipped, cream almost doubles in bulk.

Substitutes
Use light cream or cereal cream after allowing it to stand
undisturbed for 48 hours in the refrigerator. Whip as you would
whipping cream. Prepare as above. Soak 1 tsp. gelatine in 2 tbsp. cold
water and dissolve over hot water. Allow to cool; then add to the
cream and whip.

Use evaporated milk. Milk prepared with gelatine holds up better
and longer, but may be more convenient to chill it on occasion. Chill
12 hours. Use medium speed on the electric beater when whipping.

 

 

 

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