How to Whip Cream

Don’t wait for the “Best Before” date on the carton to arrive — whip that cream and enjoy it while it’s as fresh as it can possibly be.

• 1 cup of heavy cream will make 2 cups of whipped cream, enough for 8 servings when dolloped out onto puddings or pie.
• Whipped cream will stay firm longer if you whip it with a good big tablespoonful of honey instead of the usual 2 Tbsp sugar. Because honey tastes sweeter than sugar, you don’t need to use quite so much.
• Add a pinch of salt and it will whip faster.
• To get more volume, use chilled cream and put the beaters and bowl into the freezer for 15 minutes before whipping.
• A glass bowl seems to work best.
• Beat the cream just until it mounds slightly and makes soft peaks when you lift the beaters out.
• Careful! Over-beating will turn the cream to butter.
• Keep the whipped cream in the fridge until ready to serve, not out on a warm kitchen countertop.

Flavourful Options

I like to whip the cream with about 2 Tbsp of liquid honey (or fine sugar, if we’re out of honey) and 1/2 tsp of vanilla. In addition, for special flavours, the adventurous cook may choose to add one of the following:

• 1 tsp instant coffee crystals
• 1/2 tsp almond extract
• 1/2 tsp fine citrus peel — lemon, lime or orange
• 1/4 tsp ground cinnamon or nutmeg or ginger
• 2 Tbsp amaretto or coffee, praline, chocolate, hazelnut or orange flavoured liqueur
• 2 Tbsp unsweetened cocoa powder and 1 Tbsp extra sugar

What About Leftovers?

Not in this household! But, back before I had a husband to make sure that no sweets were left neglected and uneaten, there was occasionally a little whipped cream left over from a strawberry shortcake binge.Here’s what to do:

• Spoon any extra whipped cream into mounds on a wax-paper-lined baking sheet, and freeze until firm
• Keep the whipped cream frozen in an airtight container.
• When ready to serve, take out however many mounds of whipped cream you need and let them stand at room temperature for 5 minutes, then place on top of your desserts.