About to get Creamed

[mixfinder]

Nothing is quite as good with desserts than the real thing and I throw all the rules out the window.  No one's surprised at that right?

 

The small mixer bowl (I dont fool with chilling the bowl or beaters) combine

1 1/2 cups chilled heavy cream

1/3 cup granulated sugar

1/2 teaspoon vanilla

 

[mixfinder]

Edging

Never whip cream on high.  You'll gain more volume when whipping slowly as more air is incorporated before the cream becomes stiff.  Start out on medium and stay there.

 

[mixfinder]

Just About There

Cream as it thickens holds more air at the top of the mass than the bottom.  I give the bowl a few backward turns to distribute the cream as it whips to prevent runny whipped cream at the bottom of the bowl.

 

[mixfinder]

Crowning

Pile the whipped cream in the center of the pie and then using the back of a rubber scraper ease the cream down to the crust just until it touches the crimp and is still mounded in the center.  Hold the back of a tablespoon upright as you turn the pie to make a concentric design on top.

 

[mattl]

More good tips!  I never knew that you should whip on a lower speed, I always use the whisk in my KA at the highest speed.  Next time I'll try that.

 

[mixguy]

Whipping With the KitchenAid

The speed you should use depends on the quantity being whipped. The more cream being whipped the lower the speed to be used 1/2 c speed 10, 1 c. speed 8, 1 1/2c or more speed 6

 

[frigilux]

Well, this is certainly a timely thread! l'm making banana cream and lemon pies for tonight's dinner. Two people in attendance don't like meringue, so I'm putting whipped cream on both pies. I'll definitely give this method a try, Kelly. You use much more sugar than most---I generally see suggested amounts 1 or 2 tablespoons. I'm all about the sugar, so here goes!

 

[mixfinder]

Beg to Differ

I, Kelly Beard, dump as much cream as I need up to 2 quarts max in a 4 qt bowl and turn the mixer to speed 6. The only thing that changes is how soon I come back to check on it's progress.

 

[kevin313]

Kelly - thanks for the tip about medium! I'm going to dream about that chocolate cream pie!

 

[brisnat81]

How is that cream so white?

The cream we have in Australia regardless of the source is usually more of a "Cream"/yellow colour.

I've never seen cream that looks so white before.

 

[mixfinder]

Colored Dairy

Americans have grown to believe cream is white, butter is tastesless and fats are low count.  I would guess our cream is a lower butter fat than yours.  On the farm, our whipped cream was ivory in hue.

 

[petek]

I remember when I first went to England as a kid back in the 60's and we were somewhere or other and ordered a vanilla ice cream cone at a stand, it had a light yellowish color to it as opposed to the stuff  here being stark white.  Tasted better as well. 

 

What are you whipping up now Kelly?   

 

Yesterday I made a batch of chocolate chip cookies using the toll house recipe, other than taking 8 over to a friends I've almost polished off most of the 20 remaining  LOL 

 

 

 

[ronhic]

Kelly,

Standard milk here must be a minimum of 3.2% milk fat and skim 1.5% milk fat maximum.

Cream should be 35% milk fat minimum.

These are National standards and legislated. Anything higher than that is a bonus or charged for accordingly, such as 'double cream', 'modified milk' - high protein, low fat as an example.

It certainly whips up quickly. A pint of 'thickened' cream, which has a small amount of gelatine incorporated so that it is a 'thick' pouring consistency, whips up in about 2 minutes in a small mixmaster bowl on 8/12.

http://www.foodstandards.gov.au/foodstandards/foodstandardscode.cfm

 

[fido]

If you have ever had Cornish cream it is quite a deep cream colour. This is partly because it has a minimum of 55% fat but also the Cornish grass has a high carotene content.
I've only ever seen pies like that piled with whipped cream (shaving foam?) on slapstick comedy shows, I didn't know you could eat them as well as throw them at peoples faces!

 

[mixfinder]

Revealed

In the US we have light cream (coffee cream) whipping cream 31%,  heavy cream 33%  and a special super heavy (38%) cream for restaurants which thickens when boiled.  You can whip it and it will thicken but doesn't aerate much.  Jersey cows are legendary for giving a higher % of butterfat but they're smaller and Holsteins are better known for giving more milk.  Cattle that is grass fed tends to give milk with yellow/ivory hue and a majority of cows are on dry lot feed.

 

[this post was last edited: 12/27/2012-12:11]

 

[ronhic]

Ah....then

...that's why it takes so long to whip then.

Double (super heavy) cream here is normally 45-48%.

So a couple of things explain the colour then:

- lower milk fat (nearly 12% in standard whipping cream)
- dry-lot feeding

Dairy cattle here are generally grass fed.