{"id":120243,"date":"2015-09-11T23:54:06","date_gmt":"2015-09-11T13:54:06","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=120243"},"modified":"2015-09-11T23:54:06","modified_gmt":"2015-09-11T13:54:06","slug":"whip-it-good","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2015\/09\/11\/whip-it-good\/","title":{"rendered":"Whip It Good"},"content":{"rendered":"

\"\"<\/a>September 11, 2015<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Pavlova wouldn\u2019t be half the experience without lashings of whipped cream. And, in the absence of whipped cream an ice-cream sundae would be just … a bowl of ice-cream.<\/p>\n

People have been whipping cream in Europe for centuries, and now-days it has found its way into the cuisines of most cultures.<\/p>\n

But whipping cream is not quite as straightforward as you may think. There is some important science involved in the process.<\/p>\n

To begin with, pure cream has to contain at least 30% fat or it will be unable to hold air bubbles. <\/p>\n

To make lower fat creams whip successfully, the manufacturers add thickening agents.<\/p>\n

Basically, while whipping cream (by hand or machine) the fat droplets connect into a network that collects and holds the air bubbles being incorporated during the whipping process.<\/p>\n

This method is referred as \u2018aeration\u2019 and results in a thick, fluffy mixture approximately twice the volume of the original cream.<\/p>\n

However, if you continue whipping for too long the fat droplets will stick together and begin forming butter. <\/p>\n

So don\u2019t whip it too good. This will collapse the mixture, and turn into a yellowish slop of butter and liquid (trust me, I\u2019ve gotten distracted and made butter quite a few times…).<\/p>\n

Whipped cream can have flavourings such as sugar and vanilla added, as in \u2018Cr\u00e8me Chantilly\u2019, which is delicious.<\/p>\n

It can also be folded through a chocolate mousse for enrichment. <\/p>\n

Whipped cream also makes a fantastic accompaniment to scones, pumpkin pie, cakes, waffles or dollop on liqueur coffees.<\/p>\n

And here’s a whipped cream recipe you can have a lot of fun with:<\/p>\n

* * *<\/strong><\/h2>\n

Strawberries Romanoff<\/strong><\/h2>\n

\"\"<\/a>Ingredients:<\/strong><\/p>\n