Whipped cream

By: Philippa Sibley
From: PS Desserts
Makes: 500 g
Photographer: Mark Roper

I use thickened cream for all the recipes in this book. Thickened cream contains 35 per cent milk fat and gelatine. Cream varies from country to country. Sometimes thickened cream is referred to as “whipping cream”. Just check the fine print on the label to make sure you’re using the right cream. I use plain whipped cream to incorporate into things, such as my Chocolate mousse, parfait mixtures or Crème pâtissière. Whereas Crème chantilly, with its slightly sweetened edge, is luscious dolloped on just about anything, especially cakes, tarts and fruit.

Whipped Cream

Ingredients

Quantity	Ingredient
500ml	thickened cream or your desired amount, chilled, (35% milk fat) (see notes)

Method

Make sure the bowl you use is cold. (If it’s a hot day, it’s a good idea to chill the bowl in the fridge.) Pour the cream into the bowl.
Whisk the cream by hand or in an electric mixer fitted with a whisk attachment until it starts to form a “ribbon” when the whisk is lifted. Continue to whisk carefully for another 30 seconds or until the cream holds very “soft peaks”. It is now ready to use as directed in the recipe.

Notes

Always make sure cream is well chilled before using to reduce the chances of it splitting and curdling.

It is best to whip cream close to you when you need to use it, but whipped cream will store well in the fridge, covered with plastic wrap.

Take care to not over-whisk the cream or it will turn to butter. If you’re using an electric mixer, don’t turn your back on it!