Living On Food

Whipped Cream


Mix ingredients together, and whip with a hand-mixer. This will last a couple of days in the fridge. The stiffer you whip it, and the heavier cream you use, the longer it holds. Of course, once it collapses, you can still use it, it just doesn't have the nice texture. It still goes great in coffee.

I feel the need to proselytize two things:

The first is that whipped cream has sugar and vanilla in it! I don't know about the rest of the country, but in Seattle there is this tendency for restaurants and cafes to use the "gourmet" version of something, such as whipping cream from scratch rather than using a premixed aerosol can. There is nothing wrong with this, in fact, it can be quite a good thing. Unfortunately, they have no idea how to actually make the from-scratch version, so, for example, they just whip cream without adding anything at all. Yuck.

The second is the difference between actual whipped cream, and nitrogen-flushed whipping cream. When you whip cream, you actually change the structure of the whipped cream, causing these long strands to form that give it its body. Nitrogen just fluffs it up by injecting an inert gas. Nitrogen-flushed can actually look really pretty, but for flavor and mouthfeel, whipping is the only way to go.

That being said, it doesn't bother me that restaurants and cafes use the nitrogen-flush method, it's a tradeoff of time and labor costs versus quality. Using that method is the right decision for most restaurants. But the point of making food at home is that you can make better food than you can get out, much cheaper. And quite often, spend less time doing it.

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