Whipped Cream, Real Old-Fashioned

By norsegal8

After years of groaning about the deterioration of the quality of heavy cream (ultrapasteurization and a decrease in butterfat were the culprits) and envying those with access to 40% butterfat cream, I have finally found a way to get the butterfat back into the cream. I am both abashed and delighted to announce that it is the very soul of simplicity.
If the cream is low in butterfat (20%) this method will bring it to exactly to exactly 40%. If the cream is higher in butterfat (36% - whips readily), use only 3 tablespoons butter and the cream will end up with 52.5% butterfat and greatly increased stability.
This cream has the stability to use as the filling for Swiss Black Forest Cake, yet it has an extraordinarily light texture.

Ingredients

• 1 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon vanilla
• 1 tablespoon sugar

Details

Servings 2

Preparation

Step 1

1. Refrigerate the mixing bowl and beater for at least 15 minutes.

2. In a small saucepan, melt together 1/4 cup of the cream and the butter, stirring constantly until the butter is fully melted. Pour into a small heatproof measuring cup and cool to room temperature. Add the vanilla.

3. In the chilled mixing bowl beat the remaining 3/4 cup cream and sugar just until traces of beater marks begin to show distinctly. Add the butter mixture on low speed in a steady stream, beating constantly. Beat until stiff peaks just form when the beater is raised.

NOTE: Whipped cream is smoothest when the butter mixture is added gradually. If the completed cake will have to set at room temperature for longer than 30 minutes, use whipped cream stabilized with gelatin as this cream will begin to soften.