After I made the torte last week, I had some heavy whipping cream leftover. I make sure to use all of the cream when I have it because it’s one of those things that is great to have in the fridge, but doesn’t seem to make a whole lot of sense to buy all the time because it doesn’t show up in many recipes. There are a couple different things that I like to do with whipping cream when I have it in my possession. As you might remember, the last time I had whipping cream I made those cream Jell-Os. This time, I made whipped cream!
I first made my own whipped cream on my Prom night back in high school, while I was in my Prom dress! (Don’t tell my mother, she’ll kill me for having endangered my dress like that) Ty and I were having our pre-Prom dinner at a friend’s house, she wanted to cook our party a huge dinner before we went to the venue. I offered my help and was put in charge of making the whipped cream to dip fruit into for dessert. I stood by the counter in my Prom dress and stared at the carton of whipping cream in my hands for a long time. My friend finally noticed and pointed to the mixer with the whisk attachment on the counter. Suddenly, it clicked.
I began this time with 1 and 2/3 cups of heavy whipping cream (that was all that I had leftover) in my mixer with the whisk attachment.
Next, I cranked the power to 10 and watched that cream fly!
I let the mixer go like this for a few minutes (3-4) and watched the cream as it changed. First it got foamy, then it got frothy, and then it started getting firm. The fresher the cream, the firmer it will be in the end product. My cream was not ‘brand-new’ fresh, but ‘unexpired’ fresh.
This is what the cream looked like when it was just getting frothy…
…And this is my cream as whipped as it got, which is more than it is in the previous picture.