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Volunteer translation: Hannah Slater
The techniques explained in this video are suitable for beginners.
Preparation: 15 minutes
Rest: 20 minutes
In this video you will learn how to make whipped cream; by hand or with a machine.
This is a creamy mousse which you can use to make your dishes lighter and fresher.
The aim of this technique is to introduce small air bubbles into the liquid cream so that it turns into a mousse.
Follow the steps and you will quickly learn this technique.
You will need:
Minimum of 30% fat content
liquid cream with a minimum of 30% fat content
lemon juice, if you have it. The acidity will turn the cream into a mousse more quickly.
Half a lemon per litre of cream
Use half a lemon for every litre of liquid cream.
If you are making your whipped cream by hand you will need:
a glass or metal mixing bowl.
It has to be large as when the cream is whipped it will triple in volume.
If you would prefer to use a machine then you will need:
an adapted whisk attachment
along with it's glass or metal bowl
First step: Cool all the utensils
Cool all the utensils
If too hot, air bubbles in high fat products will burst, therefore stopping the mousse from forming.
Put the cream, bowl and whisk into the fridge for 2 hours or in the freezer for 20 minutes.
Second step: Prepare the mix.
Prepare the mix
Pour the cream into the bowl.
Then add the lemon juice if you have it.
Feel free to add any flavouring you wish.
Third step: Whip the cream
Whip the cream
If you are using a hand whisk use big movements in order to introduce air bubbles into the cream.
If you are using a machine,
Set it at a medium speed and wait.
The whipped cream is ready when the cream clings to the branches of the whisk
Be careful, if you continue to whip the cream it will become grainy and gradually turn into butter,
The difference between a successful whipped cream and an over whipped cream is clear.
You now know how to make whipped cream. Eat it right away!