Whipping cream is all about the details. Perfectly whipped cream is cloudlike and light, but if you go just a little too far, it becomes too stiff—on its way to turning into butter. I fold in a bit of crème fraîche or sour cream when serving whipped cream on desserts because I love the tang that it adds, and it guarantees a smooth, dense, and shiny cream. If you are whipping cream to put on a pizza, do not add the crème fraîche; simply continue whipping the cream until it is thick and mousselike.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Pour the whipping cream into a chilled bowl and whip it with a chilled whisk until it thickens to soft peaks. Do not overwhip the cream, as it will become curdled. Add the crème fraîche and gently beat it until the whipped cream is thick and mousselike. (Use the cream or cover the bowl and refrigerate until you’re ready to serve it or for up to several hours. Before serving, whip gently to stiffen if it separated.)
