WHIPPING CREAM IN KITCHENAID MIXER RECIPES

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.

Steps:

• To start set the cream out on the counter for about an hour to let it come to room temperature. This will help the mixing process go more quickly. If the cream is cold it will take longer to separate.
• Pour 2 - pints of heavy cream (32 ounces) or whipping cream into your mixer bowl. Turn the mixer on and start on low speed gradually increasing to medium - medium high speed.
• First the cream will turn into soft whipped cream, then whipping cream with stiff peaks. Keep mixing until the cream separates.
• You will start to see the mixture stick to the whisk attachment. At this point cover the mixer with a dish towel to prevent splattering (this is a must).
• This usually takes about 5 to 10 minutes and you will hear (a sloshing) and see the butter fat separate from the liquid (buttermilk).
• Once the butter has solidified, pour off the buttermilk and save it for baking or use in homemade biscuits, pancakes or waffles.
• Now you want to rinse the butter to remove all the buttermilk. If not the butter will turn rancid.
• Rinse the butter by pouring ice cold water over the butter and pressing the remaining buttermilk out using a small spatula or knead with your hands.
• Pour off the water and repeat the process until the water runs clear.
• Once the water runs clear keep pressing the butter to remove as much of the buttermilk as possible.
• At this point add a bit of salt (optional) and work it through the butter using your spatula.
• Pat the butter dry with a paper towel and place butter in a covered bowl or shape into sticks and wrap in parchment paper (label and date).