WHIPPED CREAM STAND MIXER RECIPES

Steps:

• The key to making whipped cream at home is to make everything – your cream, bowl and whisk – as cold as possible. At least 20 minutes before start making the whipped cream, place your bowl and hand mixer whisk in the freezer. First, a note on portion size and tools: One cup of cold heavy whipping cream yields two cups of whipped cream. If you plan to double or triple this recipe, be sure to use a stand mixer instead.   Light Texture: Cornstarch For whipped cream that will be refrigerated until served, and not held at room temperature, use cornstarch. It provides the lightest texture with these proportions and steps: 2 tablespoons powdered sugar 1 teaspoon cornstarch 1 cup heavy cream ½ teaspoon pure vanilla extract Combine powdered sugar and cornstarch in a small saucepan and slowly stir in ¼ cup of the cream. Stir the mixture constantly as you bring it to a boil, then simmer for a moment until it’s just thickened. Scrape into a bowl and allow to cool to room temperature, then stir in the vanilla. In a chilled mixing bowl, beat the remaining cream until the faintest of beater marks start to show, then add the room temperature cornstarch mixture as you whip. Stop as soon as stiff peaks form.   Medium Texture: Gelatin For whipped cream that will stand for a few hours at a room temperature of no more than 75°F, use gelatin for maximum stability—in addition to these ingredients: 2 tablespoons powdered sugar 1 teaspoon powdered gelatin 1 cup of heavy cream ½ teaspoon pure vanilla extract Combine powdered sugar and gelatin in a small saucepan, then gradually stir in ¼ cup of the cream. Stir constantly until mixture is just up to a boil and thickening slightly. Scrape the mixture into a bowl and have it cool to room temperature. Stir in the vanilla In the chilled mixing bowl, whip the rest of the cream until only traces of the beater marks start to show. Add the room temperature gelatin mixture as you whip. Stop as soon as stiff peaks form.   Dense Texture: Cream Cheese For whipped cream that will be refrigerated until served, and not held at room temperature, add cream cheese. It provides a slightly denser texture, and use a chilled stand mixer. 3 oz. cream cheese 3 tablespoons sugar ¾ heavy cream ¾ cup crème fraîche 1 teaspoon pure vanilla extract Beat the cream cheese and sugar on medium speed until it fluffs. Set the stand mixer to a low speed and slowly beat in the cream. Return to medium speed and whip until the mixture can form small hills when dropped from a spoon. Add the crème fraîche and beat until stiff peaks form one beater is raised. Quickly beat in the vanilla.   Make Stiff Peaks Above: Stiff peaks form when a chilled hand mixer and bowl work on whipping cream for one minute on high speed. Take care to not over-whip your cream, as it can start turning into butter, like this: Above: This is what overwhipped cream looks like, and it’s practically butter. Now that you have some whipped cream on hand, here are ways to enjoy it.

Steps:

• Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes.
• (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl.
• Beat on low speed until small bubbles form, about 30 seconds.
• Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds.
• Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks.
• If necessary, finish beating with whisk to adjust consistency.
• Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.