On Mon, 9 Jun 2008 15:30:04 +0200, "Giusi" >
wrote:

>"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!
>

I agree with Giusi's disagreeing ;-)
The best whipped cream I ever had was at a little French Pastry shop
off the plaza in Santa Fe New Mexico.
It was lightly whipped, creamy, had a little body and not beaten to
peaks. It was barely sweetened, if at all. This is what it looked
like.
http://i26.tinypic.com/30x7l0l.jpg

koko
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updated 6/1
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