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No cans of whipped cream? Go DIY. – Washington Post


December 16, 2016 Facebook Twitter LinkedIn Google+ DIY Project


By Kara Elder,

Deb Lindsey For The Washington Post

In case you missed it, there is a canned whipped cream shortage. Luckily for you, it’s very easy to make your own whipped cream. You need only chilled heavy cream, a bowl and a whisk. Your bowl and whisk setup can be as simple as a large bowl and whisk (and some arm muscle); if you have a handheld mixer or stand mixer with a balloon-whisk attachment, you’ll get that cream whipped in no time. (We’ve read that immersion blenders and food processors also make quick work of whipping, but when using the latter, you might want to be aware of the Cuisinart blade recall.)

The most basic way to get whipped cream is to put one cup of chilled, heavy cream in a large bowl, then begin slowly whipping with a whisk (by hand) or with an electric implement, as described above. Gradually increase the speed to medium and continue whipping until the volume has about doubled and you have barely stiff peaks that hold their shape. Depending on your mixing method, this could take two minutes or it could take 10.

Another plus to making your own whipped cream? You can add all manner of flavorings:

For added tang, try sour cream, crème fraîche or Greek-style yogurt, as in Nourish columnist Ellie Krieger’s Strawberry Amaretto Parfaits (pictured above).

Deb Lindsey

For The Washington Post

Layered Almond Raspberry Cream.

Cream cheese or mascarpone add another layer of creaminess, too — see our recipe for Layered Raspberry Almond Cream and Apricot-Glazed Almond Cake With Honeyed Mascarpone Cream.

Deb Lindsey

For The Washington Post

Tipsy Italian Nectarines.

You can also infuse the cream with herbs or mix in spices, as seen in the recipes for Peaches With Rosemary-Mascarpone Whipped Cream and Pumpkin Pecan Buttermilk Tart With Cinnamon Whipped Cream. Nuts add a varied texture in these Tipsy Italian Nectarines. Still not exciting enough? Try smoking it with the guidelines in Grilled Strawberry Shortcake With Smoked Whipped Cream.

Deb Lindsey

For The Washington Post

Grilled Pineapple With Coconut Whipped Cream.

Last but not least, you can even whip up coconut milk — learn how in the recipes for Vegan Pumpkin Pie With Coconut Cream, Carrot Waffles With Coconut Cream and Grilled Pineapple With Coconut Whipped Cream.

A few things to keep in mind before you begin:

● We prefer to use heavy cream rather than whipping cream, because the fat content tends to be higher. More fat means thicker whipped cream. Chill the cream before whipping.

● Stop whipping when the cream has formed billowy, barely stiff peaks. To test this, I like to stop the mixer, remove the whisk attachment and dip it into the cream. When held like an ice cream cone (with the whipped cream on top), the peaks will hold their shape without drooping. If you whip for too long, you’ll notice the cream deflate and become grainy. This isn’t the end of the world — it’s still usable, if less than ideal — but go no further or you’ll end up with butter.

● If using a handheld or stand mixer, begin whipping slowly, then gradually increase the speed. (If you start on high, you’ll make a mess.)

● There are some tricks to stabilizing whipped cream for longer storage, including adding confectioners’ sugar or yogurt. Check out more stabilizing options here.

● Unless you’re using right away, store whipped cream in the refrigerator for a day or two. Without stabilizers, it may start to deflate and weep; drain off any excess liquid before serving.

Questions? Ask in the comments, on Twitter @WaPoFood or send us an email at food@washpost.com. Now go forth and whip some cream.

More from Food: Have questions about cooking? Join our live chat Wednesdays at 12. Recipe Roundup archives

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These Strawberry Amaretto Parfaits include a recipe for whipped cream with Greek-style yogurt. Get the recipe below or at washingtonpost.com/recipes.
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