![]() You’ll end up with a spoonable but soft consistency that’s perfect for serving atop pie. Using this technique, you’re less likely to overwhip your cream or produce a grainy texture. Eventually, a network of fat globule-surrounded air bubbles develops into a semi-stable foam, also known as whipped cream. If you continue shaking the jar, you’ll increase the surface tension of the cream by adding even more air. What exactly is happening here? The fat starts to break down and destabilize due to the force of the cream sloshing around the jar. Initially, bubbles start to form that then pop and quickly disappear. (If you stop shaking in the early stages of making whipped cream, you’ll see the frothy texture rapidly dissipate and the cream return to its original state.) What’s the science behind this magic? It’s exactly the same as it is for regular whipped cream, only you’re providing the power behind the agitation. As you shake the jar, air is forced into the cream. You can whip cream by any means of agitation - most commonly, it’s beaten in a stand mixer (or with an electric hand mixer) until light and fluffy. However, there are other ways to incorporate air into cream, including using a whisk or simply shaking cream in a jar. Whipped cream brings balance and lightness to a dessert like Chocolate Cream Pie, while also making it feel special. What about the canned stuff? While store-bought whipped cream will work in a pinch, there’s something magical about the soft, billowy consistency of homemade whipped cream. The freshness of made-to-order whipped cream simply can’t be beat. Making it on the fly doesn’t always work either: Whipping cream in someone else’s kitchen requires bothering the host to get out the mixer (thus dirtying more dishes), or you’re relegated to an unexpected arm workout if there’s no mixer and you’re forced to use a whisk. The only trouble with bringing pies to gatherings - large and small, indoors and out - is what to do about the whipped topping? Most pies aren’t complete without a dollop of freshly whipped cream, yet pre-whipped cream doesn’t travel well and is tricky to make in advance. If you don’t have a blender in your kitchen, you can still achieve the same light and fluffy whipped cream texture with alternate appliances like a KitchenAid ® stand mixer or food chopper.Whenever there’s a question of who will make dessert for a gathering, I claim that job as quickly as possible. Between my love of baking and affinity for pie, I feel like I’ve scored the best role in the play when I’m the designated dessert baker. And that usually means I’m baking pie. Remove the whipped cream from the container gently with a spoon or spatula.Īchieve delicate, airy whipped cream at home using a KitchenAid ® immersion blender with Wire Whisk Attachment on select models. Mix the ingredients together on the immersion blender’s medium speed, moving the blades throughout the mixture for even blending.Place all ingredients in the chilled jar or cup. To make whipped cream using an immersion blender, follow these simple steps:Ĭhill your ingredients and a bowl or jar in the fridge before working. While you can quickly combine the ingredients in a bowl or cup on medium speed, keep in mind that an immersion blender doesn’t have a top cover like a blender, so this method can be a bit messier. Without a countertop blender on hand, you can use an immersion or hand blender to whip cream. HOW TO MAKE IMMERSION BLENDER WHIPPED CREAM ![]()
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