The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Whipped cream is one of those techniques that looks simple until you have to do it. If you under whip, it falls down, if you over whip, it breaks down. In a pâtisserie, we need the cream to hold its shape because it is often used as a structural element in many desserts. It also is used as a filling for cakes and provides some balance to a sweet cake. So, it is essential to learn to control the texture. Whipped cream is not a timed exercise, so it is essential to observe the cream as you whip it.
Start with cold ingredients. Take the cream right from the refrigerator. Use a cold bowl if possible. As you begin to whip the cream, it will start to thicken. You will see the trails of the whisk begin to hold their shape a little in the cream. Stop every twenty seconds and lift the whisk. The cream will collapse back on itself. After a bit, it will hold its shape for a second before collapsing. This is the point when it starts to whip. Take note of the difference.
One of the most common errors with whipped cream is over whipping. It will appear smooth and glossy until you go too far, then the fat separates out and you have a grainy cream that you cannot smooth again. This is why it is so essential to practice stopping before this happens. When the trails hold their shape for a few seconds, it is time to stop whipping for most desserts. Practice stopping at this point to train your eye.
It is also useful to whip some cream with sugar and some without. Add the sugar at different times to see how it affects the whipping process. Add too soon and it slows the whipping down. Add it after the cream has thickened slightly, and it helps maintain a smooth texture. Whip two little bowls in the same session. Add sugar to one in the beginning, and one towards the end. Taste and feel the difference. This will help you understand the relationship between ingredients rather than guessing.
Try whipping a small amount of cream per day for 15 minutes or so. Whip to three different consistencies, soft, medium and firm. Spread each between two simple sponge layers or on a plate. Allow them to sit for a bit to see how they hold up. The soft cream will weep into the cake, and the firm will maintain a clean line. If you do this daily, you will start to see how the texture of the whipped cream affects the presentation and the stability of the dessert.
