Whipping Cream Tips

Nothing can replace the taste and creaminess of real whipped cream.

Here's how:
1)Begin with thoroughly chilled cream.
2)Chill mixing bowl and beaters.
3)Whip the cream on medium speed.
4)Add sugar (2 tablespoons to 1/4 cup granulated) and any flavorings while whipping cream.
5)Cream is whipped when soft peaks form.
6)For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract.
For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar.
For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar.
One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well.

Tips:
Use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream).
Don't over-whip the cream. It turns to butter.
Sweeten whipped cream to taste, and depending on what it accompanies.

http://baking.about.com/cs/hintsandtips/ht/whipcream.htm


Tired of your whipped cream separating by the second day? Do what the professional do.

Here's how:
1)Soak plain gelatin in cold water for 5 minutes.
2)Dissolve by placing it in a container over a small pot of simmering water.
3)Whip the cream until barely stiff.
4)Add melted gelatin all at once to cream during whipping.
5)Stop whipping when cream forms soft peaks.

Tips:
For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.

http://baking.about.com/cs/hintsandtips/ht/stabilizewhip.htm