Happy Whipped Cream Day, my friends!
I won’t ask how you plan to mark the occasion. That is between you and the whipped cream – but a few suggestions from upcoming dates on the January culinary calendar:
- January 13 Peach Melba Day: Peach Melba is a sort of old fashioned dessert that I sometimes hesitate to admit, I rather like. It’s really straightforward too so is one of those dishes that looks like you’ve take a lot of trouble when you really haven’t. Nigella’s Peach Melba recipe is pretty typical. Of course whipped cream isn’t a standard ingredient and almost no one even bothers to list it as optional (certainly no one has photographed it with whipped cream). But come on, what better way to mark your culinary territory than adding a bit of whipped cream.
- January 15 Strawberry Ice Cream Day: Who decided that an ice cream day belonged a) in the middle of winter and b) so close to the start of everyone’s New Year’s Diet? Never mind. Even if it’s chilly out, strawberry ice cream – especially homemade – is always a treat. Homemade? Am I crazy? Yeah, like a fox. Listen, it’s not difficult and I’ve explained it all over here. Just look at that pink lusciousness! Doesn’t that cry out for whipped cream?
And finally, if you’re going to go through all the trouble to make something – be it Melba or ice cream (or pie or a brownie or whatever), and you’ve taken real care over it – why would you top it with something out of can?
Homemade whipped cream is easy as easy to make, quick and world’s better than store bought. Also – you control how much you make so less waste. Here’s a couple of ways to go about it.
POUR, SHAKE & SCOOP
STANDARD POUR & WHISK
Whether you are using a stand mixer, hand mixer or good old muscle power – pour and whisk is the most common way of making whipped cream. Now, I tend to do it manually for two reasons:
- The idea of having to clean the stand mixer for something as simple of whipped cream makes me insane.
- I can control the stiffness and ensure no over whisking (you don’t want butter after all).
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Result will always be better if everything is chilled
- Place the sugar into the mixing bowl and add the whipping cream.
- Whisk just until the cream reaches stiff peaks.
Makes about 2 cups whipped cream
Now, it’s always best to use homemade whipped cream as SOON as possible after making it but you can store any unused portion in an airtight container for up to 6-8 hours. When ready to use, re-whisk for 15 seconds or so – just to re-fluff.
WHIPPING UP VARIATIONS
No reason you can’t turn the flavour up a notch with whipped cream. You can add extracts such as orange. Don’t have extract? You can do this with zest as well – ditto lemon or lime. You could add a small (SMALL) splash of bourbon (quite a good idea on pecan pie, by the way) or even cocoa powder or melted (cooled) chocolate (again, you don’t need much). Experiment! Go wild.
Get whipping and have a great Whipped Cream Day!