On Mon 09 Jun 2008 06:30:04a, Giusi told us...

> "Paul McNoob" > ha scritto nel messaggio
> ...
> On Jun 8, 12:29 am, Wayne Boatwright
>
> . Best results are obtained if you beat the cream to the stage just
>> before it turns to butter. For a half-pint of cream I usually add 1
>> tablespoon of granulated sugar and 1/2 teaspoon of vanilla extract
>> about half way through whipping. When the cream begins to separate from
>> the beaters, that's about the best stage to stop. Use a rubber spatula
>> to press it down and smooth the top. Seal the bowl with plastic wrap
>> and refrigerate immediately. It will usually keep a couple of days this
>> way.
>>
>> HTH
>>
>> --
>> Wayne Boatwright
>
> I will most likely mess up my first attempt until I experience first
> hand the "beat the cream to the stage just before it turns to butter"
> and "When the cream begins to separate from the beaters, that's about
> the best stage to stop".
>
> I disagree with the above, I think most whipped cream is overwhipped
> and over sweetened. I prefer it to be still a bit creamy, so that it
> mounds very well, but doesn't hold a stiff peak like meringue. I also
> prefer half the amount of sugar in recipes, so that the cream taste is
> still and most importantly evident. I think you should try it both ways
> and decide for yourself, but if you also like it less whipped, you are
> less apt to make butter!
>
> When you want to frost something with it, it them must be whipped stiff,
> of course.
>
> You all are going to be so glad when I am recovered and back to work!

Guisi, I honor your disagreement because food is one of those things that
is most often dictated by one's history with it or simply by personal
preference. My opinion is based on both. Unless I want to use cream in
its liquid state, I will always whip it as stiffly as possible, just short
of making butter. I grew up with it that way, and I prefer it. :-) I most
often use whipped cream to completely top a cream pie, as one might do with
meringue, or as a filling and frosting for certain layer cakes. In both
those cases, softly whipped cream simply won't do. As to sweetening and
flavoring, I do vary that according to the particular use I have for it.
If the filling is particularly sweet, then I add no sugar at all. I also
vary flavoring based on what the whipped cream will be used with. I should
also say that softly whipped cream reminds me of Redi-Whip in the can,
which I really don't like, even when it's used as merely a last minute
dollop on a dessert or other dish.

I'll be very glad when you're fully recovered, but I always enjoy your
posts, opinions, and suggestions.

Feel better soon!

--
Wayne Boatwright
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Tuesday, 06(VI)/10(X)/08(MMVIII)
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A computer's attention span is as long
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