Does it look loose, like not-whipped cream? Close the lid and keep shaking! Does it look like soft, beautifully aerated whipped cream? Well then you just made Emergency Whipped Cream my friend. When you’re looking for a heavy cream substitute for cooking, you have a lot more flexibility than with heavy cream substitutes that need to be whipped for desserts. Curries Indian curries often use heavy cream to cut through the heat. Cold Heavy Cream: You’ll need heavy whipping cream (30 to 35 fat) or heavy cream (minimum of 36 fat) these two creams are interchangeable in recipes. Listen closely to the sound the cream makes as it gets pummeled back and forth over the course of a couple of minutes, it’ll progress from a glug-glug-glug to a deeper whump-whump-whump, and that’s your cue to stop. Soups Add a splash of heavy cream to soups and chowders like tomato soup for a creamy finish. (Note: If you went the plastic quart container route, you’re going to need to hold the lid down with your thumbs as you do this.) Shake! Shake! Shake! Harder is not necessarily better-you want to shake confidently, at a pace you can keep consistently without having to stop. Now comes the fun part: Shake the hell out of it. Don't be tempted to put more in you need to leave plenty of headspace. Pour about 1 cup of heavy cream into your at-least-4-cup receptacle of choice. Well, you make Emergency Whipped Cream, that’s what.Ĭream and container good and cold? Great. But what if-heavens forbid-you find yourself in the crappy kitchen of a vacation rental, or at the home of your friend who doesn’t cook, and there is no mixer or even whisk to be found? Starting to feel like a “whipped cream emergency,” isn’t it? What then? Add the mixture to the bowl of the stand mixer, and pour in the remaining ingredients. Slowly pour the milk into the butter, and continue to whisk for a further 5 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. Okay, okay: I acknowledge that the mere idea that there is such a thing as a “whipped cream emergency” is more than a little absurd-a First World Problem par excellence, about as silly as an “ unripe avocado crisis.” Nevertheless, there are times when you find yourself staring down a beautiful bowl of cut summer fruit, or a crackly-edged berry galette, or even a simple yogurt cake, and think to yourself, “Damn, wouldn’t this just be so much better with a fat dollop of homemade whipped cream on top?” Under normal circumstances, in your own kitchen perhaps, this presents no problem: You’d empty a pint of heavy cream into the bowl of your stand mixer, or break out your trusty hand mixer, or do some arm stretches and get ready to whisk some up by hand. Take the bowl off the heat, and whisk until the butter is completely melted. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 34 minutes.
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