Whipped Cream Tips
I grew up pouring whipped cream over everything. It's an amazing way to live! :)
Yield:
Ingredients
- raw cream
Directions
- Make sure your cream is thick. (See how to get thick cream below.)
- Make sure your cream is very cold. (Put the cream in the freezer for a few minutes.)
- Place your bowl and beaters in the freezer for 10-15 minutes prior to whipping.
- Use a deep and narrow bowl to increase the beating action.
How to get thick cream
- Skim the cream off the raw milk once you can see a definite cream line (a baster works well for small mouth milk bottles).
- Place the cream into a small jar and let it sit in the fridge undisturbed for at least 4 days, preferably 7 - 10 days. (older cream = stiffer whipped cream)
- Skim the thick cream off the small jar with a ladle being careful not to get any of the skim milk at the bottom.