"This homemade whipped cream recipe proves why no store-bought version comes close. Originally paired with a Sachertorte in Rick Rodgers' Kaffeehaus, it highlights Vienna's cafe tradition, where fresh whipped cream tops everything from coffee to cakeand even savory soups. Perfect for pumpkin pie, hot chocolate, ice cream sundaes, strawberry shortcake, and more, this easy whipped cream recipe delivers fluffy, stable, consistent results."
"To make the best whipped cream, start with pasteurized (not ultra-pasteurized) heavy cream containing 3640% milk fat, and be sure to chill both the cream and mixing bowl well. We prefer powdered sugar over granulated sugarits touch of starch helps the cream hold its shape longerand recommend choosing brands that use tapioca instead of cornstarch for the best texture. Vanilla is the most traditional flavoring, but you can always branch out."
Homemade whipped cream outperforms store-bought when made with chilled pasteurized heavy cream (36–40% milk fat) and a well-chilled mixing bowl. Use powdered sugar with a touch of starch—preferably brands using tapioca—to help the cream hold its shape and improve texture. Vanilla is the classic flavor, but other flavorings work. For longer-lasting stability, add a dash of instant pudding mix. Whisk by hand with a balloon whisk or use a hand mixer with a whisk attachment for control; avoid high-speed stand mixers that can overwhip. Stop at soft peaks for a cloudlike topping, or whip to stiff peaks for firm swirls; rescue overbeaten cream by folding in a little liquid cream.
Read at www.epicurious.com
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