Cream cheeseĪnd maybe we're stretching the bounds of what can be considered "whipped cream," but for her "cheater's whipped cream," Erin McDowell mixes heavy cream into a mixture of fluffy cream cheese and powdered sugar.
Start off with 1/2 cup of yogurt per 1 cup of heavy cream (simply whip them together until you have soft peaks), knowing that you can add a little more yogurt to taste. If you don't have crème fraîche on hand to make whipped cream, yogurt (full-fat plain or Greek) or sour cream will have a similar life-boosting effect. After 3 minutes, stir gently and microwave on high 5 seconds. I took a shortcut and used a blender: I added the cream and crème fraîche to the container, started on the lowest setting, then increased to high speed for 10 to 15 seconds. Give it a few stirs and let it stand 3 minutes. Silverton instructs whipping the cream to soft peaks using a whisk attachment and then gently folding in the crème fraîche by hand. I also saw this done at the restaurant where I used to work: We'd make "CFW"-crème fraîche whip-in the morning to last through the end of dinner service.Ĭrème fraîche not only adds a touch of tangy sophistication to plain ol' whipped cream, but the extra saturated fat (42% butterfat compared to heavy cream's 30%) helps capture and retain air bubbles for added resilience. That brings you to crème fraîche, which I learned about from Chef Nancy Silverton via Kristen Miglore. The addition of a little sour cream or crème fraîche to every cup of whipping cream will ensure that beautiful sheen, extra smoothness, and fuller flavorīut let's say you don't want to add gelatin (hi, vegetarians) or cornstarch (too finicky). Next, whip the remaining cream (3/4 cup) using a whisk attachment or hand mixer until the beaters leave marks, stream in the cornstarch mixture, and beat until you have peaks of the desired consistency. Then, add this to a portion of the cream (1/4 cup), bring the mixture to a boil, stirring constantly, and let it cool completely.
To make 2 cups of whipped cream, you'll first need to whisk the cornstarch with powdered sugar to prevent clumps (Beranbaum recommends 1 teaspoon cornstarch and 2 tablespoons sugar). Cornstarchīaking queen Rose Levy Beranbaum recommends using a small amount of cornstarch. Whip 1 1/2 cups of cream on medium speed just until the beaters leave a trail, then slowly stream in the gelatin mixture and beat on high until soft peaks form. To make about 3 cups of whipped cream, melt 1/2 teaspoon gelatin in 1 1/2 tablespoons of water (need a gelatin refresher? Here you go). Pastry chefs often look to a gelatin mixture for weep-less whipped cream with no unwanted flavor that will retain its fluff for up to 24 hours in advance ( Cook's Illustrated also declared gelatin the best stabilizer of the bunch). Ingredients for Making Homemade Whipped Cream Gelatin
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