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Whipped Cream and Its Uses

Cream to whip nicely must be perfectly sweet. If it is not, the beating will develop tiny particles of butter. The cream must not be too thin and must be thoroughly chilled. One-half pint of cream will be sufficient for serving six persons, as when whipped it more than doubles in bulk. Place the cream in a cold dish, one rather narrow and deep. The ordinary quart tin cup used in all kitchens is convenient for this purpose. Place the egg beater in the cream and slowly and gradually turn the crank, as in beating eggs. The cream will grow thicker as the beating continues until it is so thick that a teaspoon placed in it will stand solidly upright without other support. This will require from fifteen to twenty-five minutes. Care must be taken at the last not to beat it too long as there is always the danger that the cream may granulate. Remove the beater, shake it clean and with a tablespoon place the whipped cream by the spoon in the fancy serving dish. There will usually be found at the bottom of the dish a quantity of thin cream that has not whipped. This should not be placed with the rest as it but serves to thin the whole. The cream should be set in a cold place until wanted and may be prepared some two hours or more before using.

Whipped cream is used in many ways, not alone or desserts, but in broths and also in coffee and chocolate. It may be served with clam broth (see chapter on Soups), adding delicacy to the flavor and richness to the quality, and the experienced cook will doubtless find various other broths and soups which it will improve. Served with coffee or chocolate it renders either most delicious.