Special machines have been constructed for whipping cream, but most dispensers prepare it with an ordinary egg beater. Genuine whipped cream is nothing other than pure cream into which air has been forced by the action of the different apparatus manufactured for the purpose; care must, however, be exercised in order that butter is not produced instead of whipped cream. To avoid this the temperature of the cream must be kept at a low degree and the whipping must not be too violent or prolonged; hence the following rules must be observed in order to produce the desired result: {248}
1. Secure pure cream and as fresh as possible.
2. Surround the bowl in which the cream is being whipped with cracked ice, and perform the operation in a cool place.
3. As rapidly as the whipped cream arises, skim it off and place it in another bowl, likewise surrounded with ice.
4. Do not whip the cream too long or too violently.
5. The downward motion of the beater should be more forcible than the upward, as the first has a tendency to force the air into the cream, while the second, on the contrary, tends to expel it.
6. A little powdered sugar should be added to the cream after it is whipped, in order to sweeten it.
7. Make whipped cream in small quantities and keep it on ice.
I.—Cummins’s Whipped Cream.—Place 12 ounces of rich cream on the ice for about 1 hour; then with a whipper beat to a consistency that will withstand its own weight.
II.—Eberle’s Whipped Cream.—Take a pint of fresh, sweet cream, which has been chilled by being placed on the ice, add to it a heaping tablespoonful of powdered sugar and 2 ounces of a solution of gelatin (a spoonful dissolved in 2 ounces of water), whip slowly for a minute or two until a heavy froth gathers on top. Skim off the dense froth, and put in container for counter use; continue this until you have frothed all that is possible.