Saturday, November 22, 2008
Whipped cream is sweetened creams that use to be whipped with air. Generally, the cream with 30% or more fat will be mixed with air, and the resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets. If the whipping is continued, the fat droplets will fix together to destroy the colloid and form butter; the remaining liquid is buttermilk. Confectioner's sugar (also known as icing sugar) is added to the colloid in order to stiffen the mixture to reduce the risk of over whipping.Whipped cream is sold ready-to-use in pressurized containers, and when the cream leaves the nozzle, it produces four times the volume of cream, twice the volume produced by whipping air into it. In UK, this process is known as squirty cream. Using this technique, it is also prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable cartridges. The produced whipped cream is thus unstable, however and will return to more or less liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.
Whipped cream is a popular topping for several desserts such as pie or ice cream.
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by kanth @ 8:41 AM
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