> ha scritto nel messaggio
...
> On Mon, 9 Jun 2008 15:30:04 +0200, "Giusi" >
> wrote:
>>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

Attagirl! I make a summer cake sometimes that is a sponge drizzled with
raspberry grappa, then layered with raspberry jam and chocolate mousse.
It's frosted on top with whipped cream and raspberries, and while it would
look better stiffly whipped it tastes and feels better soft and almost not
sweetened at all.
--
http://www.judithgreenwood.com