Whipped Cream – La crème fouettée

Whipped Cream - La crème fouettée

 

whip_cream30

1)
Vanilla Whipped-Cream Frosting

Ingredients

  •     3 cups          heavy cream (La Crème entière) or whipping cream
  •     5 Tbs.           granulated sugar
  •    1-1/2 tsp.       vanilla extract

Direction

  1. Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer.  Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar.  Continue to whisk until soft peaks form.
  2. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

Variations

1-1)
Raspberry or Strawberry Whipped Cream: Instead of vanilla, add 2-1/4 cups raspberry or strawberry purée (purée the fruit in a blender and strain) to the cream when you add the sugar.  Increase sugar to 7 Tbs.  Before you begin whisking by hand, taste and adjust the flavoring. (Note: the purée increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.)

1-2)
Lemon Whipped Cream: Instead of vanilla, add 1/4 cup plus 2 tablespoons freshly squeezed lemon juice and 1 Tbs. finely grated lemon zest to the cream when you add the sugar. Increase sugar to 8 Tbs.  Before you begin whisking by hand, taste and adjust the flavoring.

1-3)
Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 tablespoon finely grated orange zest to the cream when you add the sugar.  Before you begin whisking by hand, taste and adjust the flavoring.

1-4)
Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 Tbs.  After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed.  Whisk by hand until the cream is smooth, and stiff peaks form.  Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa.  Whisk briefly before using.

1-5)
Mocha Whipped Cream: Omit vanilla and increase sugar to 6 Tbs.  After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 Tbs. instant espresso dissolved in 2 Tbs. boiling water.  Whisk by hand until the cream is smooth, and stiff peaks form.  Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa.  Whisk briefly before using.

 

2)
Crème Fraîche Whipped Cream

Crème_Fraiche60

Ingredients

  • 113 g (1/2 cup)        crème fraîche 鮮奶油
    3 Tbs                       granulated sugar
    1 cup                       cold heavy cream (or whipping cream)

In a large bowl, whisk the crème fraîche with the sugar until smooth.  In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage (it should hold a peak when the beater is pulled away, but it shouldn’t be grainy).  With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half.  Cover and refrigerate until ready to serve; whisk a few times before serving.

 

How to Make Whipped Cream

 

How to Whip Cream with electric hand mixer

 

La crème fouettée (In french)

 

How to Ice a Cake with Whipped Cream

 

How To Create Whipped Cream Icing