Top decadent desserts with whipped cream.
Accent your sundaes, pies and puddings with stiff, rather than soft, whipped cream. Stiff whipped cream will hold its shape atop the desserts, instead of melting into them. Use heavy cream, rather than regular whipping cream or half and half, when making whipped cream. Heavy cream doubles in volume when whipped and tends to stay stiff.
Instructions
1. Chill your mixing bowl and beaters in a freezer before making the whipped cream.
2. Pour the heavy cream into the mixing bowl and mix it for 30 seconds on "low." Increase the mixer speed to "medium" and continue blending the cream until it begins to thicken. Turn the mixer on "high" and continue beating the cream; add any flavorings, including sugar, just before soft peaks begin to form.
3. Continue beating the the cream for 30 seconds after adding the flavorings to create stiff peaks. Test the cream's stiffness by pulling a beater out of it; the whipped cream should hold its shape and cling to the beater.
4. Do not continue beating the whipped cream after stiff peaks are formed; doing so may cause the cream to separate and become soft. Stiffen over-mixed whipped cream by adding 2 more tablespoons of heavy cream to it and gently blending with wire whisk.
Tags: whipped cream, whipped cream, beating cream, heavy cream, hold shape