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Cream, Whipped

The white of one egg should be allowed for every pint of good, thick cream. If this cannot be procured, more eggs must be used. A good-looking dish may be made by boiling a quart of milk down to a pint, and mixing with it the whites of three eggs. Sweeten and flavour the cream before using it. A plain whipped cream is made by rubbing the rind of a lemon upon three ounces of loaf sugar, and pounding it in a mortar, then mixing it with a glass of sherry or half a glass of brandy, the white of an egg beaten to a solid froth, and afterwards with the cream. Whip it to a froth with a scrupulously clean whisk. As it rises, take it off by table-spoonfuls, and put it on a sieve to drain. It is a good plan to whip the cream the day before it is wanted, as it is so much firmer. It should be made in a cool place, and kept in the same. It may be served in a variety of ways, either in glasses, or in a glass dish, when it should be prettily garnished, or surrounded by spongecake, macaroons, or ratafias. A spongecake may be made in the shape of a hollow cylinder, and filled with as much whipped cream as it will hold. Its appearance is improved by colouring part of it before whipping it (see COLOURING). Many persons dissolve a tea-spoonful of powdered gum arabic in a little orange-flower water, and add this to the cream. It keeps the froth firmer. Double cream may be simply whipped by whisking it with a wire whisk until it thickens. If beaten too long it will turn.