Try this Almond Whipped Cream recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1g)
- Sodium 218.013750442315 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment.
- It will take several minutes for the liquid cream to transform into fluffy peaks.
- If you beat the whipping cream until it is too stiff you can add more cream and continue beating.
- This is also a good trick if you are using leftovers the next day.
- Leftover whipped cream often starts to separate and lose its form.
- Simply add more cream (if need be) and whip it again.
Fat droplets must remain suspended in a stable emulsion for heavy cream to hold air and form peaks. Almond extract introduces alcohol and water that can destabilize this delicate fat structure if added in excessive amounts. Keep the heavy cream below 40 degrees Fahrenheit before starting the motor. Cold dairy traps air bubbles faster and prevents the butterfat from clumping prematurely.
Technique and Equipment Control
Use a chilled metal bowl and a balloon whisk attachment on your mixer. High speeds incorporate air rapidly, transforming liquid cream into voluminous peaks within three to five minutes. Sugar acts as a stabilizer by absorbing free water molecules in the dairy. Add the sugar gradually while the beaters run at medium speed. Stop the mixer immediately when stiff peaks hold a sharp point without curling over. Over-beating forces the emulsion to break, yielding grainy butter and watery buttermilk.
- If the cream separates into butter, fold in two tablespoons of fresh liquid cream and stir gently by hand to rebind the emulsion.
- Store leftover whipped cream in an airtight container in the refrigerator for up to twenty-four hours.
- Adjust the ingredient proportions linearly when scaling the yield up or down for different serving sizes.
