Whipped Cream Made Easy

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Pastry chef Heather Bertinetti simplifies whipped cream into a quick and easy three-ingredient recipe that will add a delicious touch to any dessert. She even shares her secret for rescuing over-whipped cream, a common mistake that a chef of any skill level can make.

Video Transcript

Hi, I'm Heather Bertinetti, and you're watching eHow.com. Today, I'm going to show you how to whip cream. Whip cream may seem like the simplest of things but sometimes people tend to mess it up. When making whip cream I like to use an electric KitchenAid mixer. If not you can use a hand blender as well. Remember that whatever the amount of cream that you pour into the bowl it should always be chilled and it will always double in size when you're completed whipping it. So if you start with a quarter of a quart of cream, you'll end up with half a quart of whipped cream. I put it on medium speed, when adding sugar to whip cream do not use granulated sugar, you'll want to use 10X sugar. This means that the grain of granulated sugar is way too coarse and you'll feel it in your mouth when you eat the whip cream. So you always use 10X sugar because it's granulated down finer. I'm using about a half a cup. I always put vanilla extract in my whip cream. I just think it gives it a better background taste which is delicious. I just do a little dab of it, there's no need to measure out vanilla. Remember, you can't go wrong with whip cream. It's all based on your taste, how sweet you want it or how much vanilla you'd like in it. So now that the cream is whipped, this is exactly what it should look like, creamy and smooth and it should adhere to the whip. This happens to a lot of people and it's quite common. Some people, they're baking and they're cooking other things and they leave it on the machine and then they turn around and it's oh no my whip cream is over whipped. I'm going to show you a quick tip of how to save it without throwing out the entire batch of whip cream. Just stick it back on the mixer and we're going to purposely over whip this. So this is what over whipped whip cream looks like. It separates and it's slightly grainy. If you take whip cream too far, eventually it will turn into butter. So if you're lucky enough to save it, do not whip it any more, the more air you incorporate into it and the more you whip it, it will just keep separating. So my trick is with the spatula and some cold regular heavy cream. We're going to add a little bit at a time until it comes together and it's a smooth homogeneous mess. So now instead of whipping if you notice I'm stirring. And with just a little bit of cold cream, it comes back. I'm Heather Bertinetti for eHow.com and this is the way you whip cream.

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