The whipped cream is a basic preparation of the pastry, perfect garnish for cakes, pies, cream puffs and frozen desserts but so sweet and tasty that it can be also eaten alone, with a spoon. Perfect on cold days, accompanied by a hot chocolate, and inevitable on artisan ice-creams during summer afternoons. The cream is a preparation deriving from the skimming of the milk and, to obtain the whipped cream, you can use the fresh liquid cream for its greater percentage of fat.
To prepare the whipped cream you will need the help of an electric mixer and a glass bowl. The secret of the whipped cream is the cold temperature, so before starting leave for about an hour the liquid cream, the whisk of the mixer and the bowl in the refrigerator.
Take the cream and pour it into the glass bowl (1). Dip the whips and start to whirl, always turning in the same direction and at a constant speed (2). When the cream begins to whip, slowly add the icing sugar and continue stirring. Your whipped cream is ready to be enjoyed (3).
The whipped cream could return to have a liquid consistency and, if it happens, it is necessary to thicken it again. Just two tablespoons of fresh cream and two tablespoons of sugar are enough to start working it. Put the cream in a saucepan previously cooled in the refrigerator. Mix the cream with a cold spoon and whisk it with low speed whips. Gradually increase the speed and, during whipping, add the two tablespoons of sugar one at a time. Stop the mixer when the cream is thickened again.
It is better to choose the fresh cream, but you can also buy long-life cream or vegetable cream.
To get a sweet and tasty whipped cream you will have to use the fresh liquid cream that you find in all the supermarkets, but be careful: the long-life cream is not suitable for this preparation.
Remember that the secret of whipped cream is cold, it is important that both the cream and the instruments you use are well cooled.
Be careful to turn the beater always in the same direction, clockwise or counterclockwise.
You can preserve your whipped cream in the refrigerator for no more than 24 hours, and you can use an airtight container or cover the glass bowl with plastic wrap.
Be careful not to whip up your cream too much: in fact, if you whip for too long the fat part and the liquid part will separate and the cream will become butter.