Using your hands (mixing, stirring, folding, ect.) always tend to work out great in the end, but otherwise hand-held beaters or a KitchenAid mixer work great, too.
A high speed mixer with a whisk attachment is needed for successfully making whipped cream. Both attributes are needed to inject the needed air into the cream for the "whipped" effect.
whipped cream
Yes, this is fine. Freezing is one best way to keep foods fresh. You have to be caeful with dairy products. They freeze well.
nope. i whipped for 45 minutes with electric mixer and it never got thick.
In the UK, whipping cream is just a type of cream sold for whipping. (And actually, double cream works better for whipped cream toppings). Whipped cream is a type of fresh cream, in the sense that double cream, single cream, clotted cream etc... are all types of fresh cream. Whipped cream is not "the same as" fresh cream, it is a member of the "fresh cream" group. If a recipe just says "serve with fresh cream", it's best just to pick a type of cream that suits your needs (i.e pourable or non-pourable).
Which whipped topping tastes best is a personal preference but when making pies it is often thought that Cool Whip has the best consistency for pie making.
The companies that make the best laboratory mixers include Cole-Palmer and Silverson. The mixers are used in labs to mix liquids. The mixers can be bought on their website.
Best to use lemon zest to flavor whipping cream. While the lemon juice will not curdle the whipped cream it will effect the peak and thickness.
This is individual, but it's best to put it after you pour coffee to the mug, but before you put whipped cream or sauce if you use them too.
I don't think cream of tartar will help much in whipped cream. But if you would rather something sweeter and thicker, cream of tar tar would be the thing to use (if making meringue). What I do to make whipped cream, is I use a pint of heavy whipping cream. First I put it in the refrigerator for an hour or two, then when it is cool enough you Will need to mix it fast. Using a electric machine on high is best. Fell free to add sugar to your desired taste. once you think it is finished your whipped cream should be whipped just enough so that you are able to make sturdy peaks when you lift you utensil out of it. It should be light and fluffy to use. Hope this helps!
a caramel frappucinno with extra whipped cream, extra caramel syrup(toppings) chocolate syrup (toppings), and nuts. a cinnamon dolce or cinnamon dolce cream (white) lightly blended with whipped cream and lightly sprinkled cinnamon on top (toppings) mocha frappucinno (chocolate with chocolate syrup and whipped cream) the good thing about starbucks is that you can make your drink your own! So try something out!
CHEFS Catalog currently has the best sale price on Kitchenaid Mixers at $119.99. Other stores are selling Kitchenaid Mixers for anywhere between $179 and $500.
nowhipped cream is cream with air whipped in at ambient temperature, if not used quickly (even if refrigerated) the air escapes and it is back to just cream. at no time is whipped cream frozen.ice cream is cream, milk, sugar, flavoring, add in's, sometimes eggs, etc. frozen while whipping in air. as long as it is kept frozen the air stays in. ice cream must be frozen to be ice cream.Try avocado ice cream (2 or 3 medium avocados mashed per quart) or balsamic vinegar ice cream (1 tablespoon balsamic vinegar per quart). Two of my best recipes, wonderful flavors. Or if you like something more conventional try cherry quark ice cream (use a cherry cheesecake ice cream recipe but substitute quark for cream cheese).