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Beating eggs and whipping cream to the perfect consistency
To form light and fluffy whipped cream, all you need is a whisk and a bowl. Clean work and chilled ingredients achieve the best results.
More often than not, whisking a liquid involves egg whites or cream. By using a whisk, you incorporate both air and water into the egg whites and form a delicate and creamy foam. Beaten egg white is the basis for meringue and makes cake batters particularly light. Whipped cream is the perfect topping for almost all desserts and transforms a hot chocolate into a real treat. For an easier option, try using an electric mixer or an electric whisk, both of which work for cream and egg whites.
For stiff peaks of egg white, it is important to separate the yolk from the whites as much as possible. For best results, no egg yolk or shell should remain. Also make sure that the utensils you are using are perfectly clean with no traces of fat on them. If some yolk or shell escapes into your egg white mixture, it can be easily removed with a spoon or a larger piece of the shell.
If the recipe calls for sugar, make sure to add it bit by bit. First beat the egg white on its own, or perhaps with a pinch of salt, and then gradually fold in the sugar. It is easy to tell when the mixture is ready – it should hold its shape and form large, stiff peaks.
The secret to well-whipped cream is the cold. As with beating egg white, the process requires extremely clean utensils. For best results, refrigerate the cream until just before use. Ideally, the bowl and the whisking device will also be chilled before using. This is especially important during the height of summer.
For a certain level of fluffiness, either sugar or vanilla sugar should be added to the cream before whipping. Again, it is better to add the sugar gradually rather than all at once. There are also certain ingredients that can assist with the making of a stiffly whipped cream, such as gelatin and some egg white, but a well-chilled cream should not usually require these.
Even light cream can be whipped to a stiff consistency, but not necessarily as well as full cream. When adding a layer of whipped cream to a cake or a tart, it is best to use full fat, as it keeps its form better and does not soak through to the cake so quickly.
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