Perfect Whipped Cream
NOTE: Supermarkets offer several creams for whipping. We tested
them side by side and found that pasteurized organic heavy cream is
our favorite. It delivers the sweetest cream flavor, and although
it pours the thinnest, it whips up to double its volume. Regular
pasteurized heavy cream is thicker and has a richer mouth-feel, no
doubt due to additives intended to bulk up the texture. However, it
is not as sweet and does not whip as well as organic cream.
Finally, we tried ultrapasteurized heavy cream and were
disappointed. While it is the thickest by far out of the container,
its volume increases by just 50 percent when whipped, because the
high temperatures required for ultrapasteurizing destroy some of
the proteins and enzymes that promote whipping. The higher heat
(which prolongs shelf life) also leaves the cream with a slightly
cooked taste. Ultrapasteurized has become the "standard" in many
markets, but pasteurized cream delivers better flavor and volume
every time and is worth searching out. Note that whipping times
will be slightly longer if using ultrapasteurized
cream.
Many sources suggest sweetening cream with confectioners' sugar to ensure that the sugar dissolves. We find that this sweetener, which contains about 3 percent cornstarch to prevent clumping, gives whipped cream a slightly chalky flavor. In our tests, regular granulated sugar dissolved just fine, as long as it was added before beating, not after. This recipe yields two cups.
1 cup (1/2 pint) chilled heavy cream, preferably pasteurized or pasteurized organic
1 tablespoon granulated sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
1. Chill nonreactive, deep 1-to 11/2-quart bowl and beaters for a hand-held mixer in freezer for at least 20 minutes.
2. 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 by hand to adjust consistency. Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.