This is something fun to try… whipping your cream by hand with a whisk. It may sound hard, but it’s pretty easy when you get the hang of it and your whipped cream will hold up a lot longer. Go ahead and give it a try. Just make sure that all of your utensils and cream are very cold before you start.
Directions:
Yield: 3-4 cups
- Place a large stainless steel bowl and your whisk in the freezer for an hour or two, until cold. This will help keep your ingredients cold while whipping.
- Pour the whipping cream into your stainless steal bowl.
- Start whipping. This will take a lot of elbow grease so you may need to switch hands back and forth. Also, I will place my bowl in the sink while whipping. I find this easier than holding the bowl.
- After about a minute and a half you will see the cream start to thicken. Once it reaches this point you should add your icing sugar. Pour the icing sugar through a small strainer to remove any lumps. Using icing sugar in this way, as compared to regular white sugar, while make a much creamier whip cream.
- Continue whipping until the sugar is mixed.
- Add the vanilla and mix.
Now you will have a nice smooth hand-whipped cream. Not only does it taste great, but it’s also a great workout! Enjoy!
Ingredients:
- 500 mL of Whipping Cream
- 2 tbsps of Icing Sugar
- A few drops of Vanilla
I’m glad it can be done by hand, because I don’t have a mixer! How long will this last in the fridge?
[…] It will be boiling hot, so let it cool for 30 – 45 minutes before serving! Serve with a scoop of vanilla ice cream or serve it cold with some whipped cream. […]
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Me and my brother in law were talking about cooking the other day. He is quite the good cook better then his wife my sister. She is great at baking cakes. Food and cooking is beautiful. The whole process, the pre main meal food, the main meal, and the dessert.