Most grocery stores carry cans of whipping cream ready to spray onto your favorite desert. Some of these cans even come in chocolate flavor. But, rather than choosing to use canned cream how about whipping your own.
From the dairy case of your neighborhood grocery store you’ll find cartons of Ultra-pasteurized whipping cream, whipping cream, and baker’s cream. All these can be whipped up to a beautiful topping for deserts.
Ultra-pasteurized whipping cream was heated to over 280 degrees to prolong its shelf life. It’s just somewhat more temperamental when it comes to whipping.
Whipping cream is more challenging to find in stores but it will whip up easier.
Baker’s lotion is an Ultra-pasteurized version which comprises vanilla flavoring. This is an superb choice to high cakes or pies.
Whether using Ultra-pasteurized, whipping, or baker’s cream after a couple of straightforward measures will yield delightful results each time.
First chill all ingredients and utensils thoroughly. Place the carton of cream in the coldest location on your fridge. Allow it to cool overnight. Put the beaters and a deep narrow bowl in the freezer for 30 minutes before whipping.
Pour the cream into the nicely chilled bowl and then add any additional flavorings at this moment. Almond extract, vanilla extract and Kirshwasser cherry flavored brandy are all excellent choices. Add the flavorings can easily overtake the lotion.
Mix at high speed with a hand mixer until soft peaks form. Be careful not to over beat the cream. If the cream starts to separate it’s curdling and turning to sweet butter.