I have always found it frustrating that whipping cream is delicious but deflates so quickly. And of course now that I have a Black Forest cupcake on the menu I created a bit of a problem for myself... how was I going to be able to keep the whipping cream inflated long enough to deliver cupcakes and have customers enjoy them before they melted / deflated and ran all over thier counter?!
Well, good, old, technique to the rescue! It turns out that whipping cream is sensitive. If you beat it to quickly it doesn't like it. Of course at first beating whipping cream quickly looks great. You get stiff peaks and it tastes wonderful, but I learned if you actually beat it slowly and over a much longer period of time that whipping cream holds it form.
So, naturally, I experiemented on my family on Christmas! haha... But it turned out wonderfully. For Christmas breakfast we made banana pancakes with fresh strawberry sauce and homemade whipping cream. (Of course we are enviornmentally friendle, even at home and our strawberries were frosen straight from the field last season). Not only was the whipping cream great for breakfast, we refridgerated it and it was still inflated and lovely for pumpkin pie long after Christmas dinner! AMAZING!
I was extremely surprised that it lasted so long and still tasted delicious! I guess that's problem solved.
I'll post a vlog pretty soon on how to make this. It's really pretty easy, so stayed tuned for all the details!
Well, good, old, technique to the rescue! It turns out that whipping cream is sensitive. If you beat it to quickly it doesn't like it. Of course at first beating whipping cream quickly looks great. You get stiff peaks and it tastes wonderful, but I learned if you actually beat it slowly and over a much longer period of time that whipping cream holds it form.
So, naturally, I experiemented on my family on Christmas! haha... But it turned out wonderfully. For Christmas breakfast we made banana pancakes with fresh strawberry sauce and homemade whipping cream. (Of course we are enviornmentally friendle, even at home and our strawberries were frosen straight from the field last season). Not only was the whipping cream great for breakfast, we refridgerated it and it was still inflated and lovely for pumpkin pie long after Christmas dinner! AMAZING!
I was extremely surprised that it lasted so long and still tasted delicious! I guess that's problem solved.
I'll post a vlog pretty soon on how to make this. It's really pretty easy, so stayed tuned for all the details!
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