WHIPPED CREAM

By tulawdog

Ingredients

• 1 cup whipping cream
• 4 tablespoons crème fraîche (or sour cream), to taste

Preparation

Step 1

To whip by hand, you need a very large bowl and a large, balloon-style whisk. The large bowl is necessary to be able to whip the cream vigorously without making a mess, and the style of whisk is very important: If you whisk is too small or has too few wires, it will take much more effort to whip the cream. Whisking vigorously, it should take about 3 to 5 minutes to bring the liquid cream to the proper consistency.
By machine, start on low speed until the cream thickens enough not to spatter. Increase the speed to medium high and continue to whip, stopping the machine before the cream will hold soft peaks. Remove the bowl from the electric mixer and finish whipping the cream by hand with a whisk. Fold or gently whisk in creme fraiche.
Note: Salvaging extremely overwhipped cream can be done. You must add up to 1/4 cup of cold whipping cream and work it in, stirring with a rubber spatula to restore the proper consistency.