Cooking is often seen as a mundane task, but why not make it an exciting adventure when time allows? Having the right ingredients can turn every meal into a delightful experience.
Are you still struggling to get the perfect whipped cream in the kitchen? It doesn’t matter if you’re an expert baker or just a beginner in the kitchen; Former Miss South Africa Tamaryn Green shares these tips that will guide you in making perfect whipped cream using NESTLÉ that will make your dishes look and taste amazing.
For good results, always ensure that you chill the whipping cream overnight. Before whipping, ensure that both the whipping cream and mixing utensils are well chilled. Place the whipping cream in the refrigerator for a few hours and chill the mixing bowl and beaters in the freezer for around 15 minutes. Cold ingredients and equipment will help the cream whip up faster and hold its shape better.
When sweetening your whipped cream, add the sugar gradually while whipping. This prevents the cream from becoming over-sweet and helps the sugar dissolve evenly. Confectioners’ sugar (powdered sugar) is preferred as it dissolves quickly and lends a smoother texture to the whipped cream.
Elevate the flavour of your whipped cream by incorporating extracts, liqueurs, or zest. Vanilla extract is a classic choice, but don’t hesitate to explore options like almond, mint, or citrus. For a sophisticated touch, consider adding a splash of your favourite liqueur, such as Grand Marnier or Kahlúa.
Achieving the perfect whipped cream requires a keen eye. Whip the cream just until soft peaks form—this means the cream will hold its shape but still have a slight wobble. Overwhipped cream can turn into butter, so watch closely and stop whipping as soon as the desired consistency is reached. If you accidentally overwhip, you can rescue it by gently folding in a bit of unwhipped cream to soften it.
With these tips and tricks in mind, you’ll be well-equipped to create luscious and delectable whipped cream to elevate your desserts, beverages, and more.