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Home > Cooking Tips > Tips about various ingredients > W
W - Tips about various ingredients

Whipped Cream

  • Whipped CreamCream will whip better if you add a pinch of salt.
  • When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.
  • When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (a very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about ½ whipped, add the sugar and vanilla and continue to whip.  If you add the sugar and vanilla at the beginning, the cream will not whip to high volume.
    1 cup heavy cream
    small pinch of salt
    1 to 2 tablespoons sugar
    ½ teaspoon vanilla
  • Whipping Cream Substitutes
    Dissolve ½ cup Nonfat Dry Milk in 1/3 cup COLD water.     Chill Well.
    Whip to soft peaks…..
    Add 1 TB Lemon Juice…..
    Whip to soft peaks again…..
    Beat in LIGHTLY 2-4 TB sugar.
  • Evaporated milk whips to three times its volume.
    Chill 12 hours in freezer till ice crystals form.
    Add 3 Tablespoons lemon juice for each 13 oz can.
    Whip until stiff. 
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