Whipped Cream 101

Cream for whipping should be at least 1 day old. Unwhipped cream can be kept in the refrigerator in a sealed container for more than a week. ~*~ Before being whipped, cream should be very cold. In hot weather the bowl and beaters should also be chilled. Using a well chilled bowl, or setting the bowl over ice, beat cream with an electric mixer or rotary egg beater. As cream begins to thicken, beat in sugar substitute and vanilla. Continue beating until stiff. If not to be served at once, place in refrigerator, where it may be kept 2-3 hours. ~*~ The yield from a cup of cream can be increased (with a very slight difference in texture) by adding 1 egg white to each cup of whipped and flavored cream. Beat the egg white until it holds soft peaks. Sprinkle in 1 1/2 tablespoon granulated sugar substitute. Continue beating until very stiff. Fold into whipped cream. ~*~ To prepare whipped cream a day or two ahead of time- Soften 1/2 teaspoon granulated gelatin (for each cup of cream to be whipped) in a small metal cup containing a tablespoon of cold water. Set cup in a pan of boiling water or over low heat, until gelatin dissolves and looks clear. Stirring is unneccessary. Beat dissolved gelatin into the cream just as cream begins to thicken. Gelatin will also give whipped cream extra firmness so it can be used for decorating with a pastry bag. ~*~ Alternatively, 2 or 3 teaspoons of sugarfree instant pudding mix (powder) added at the beginning of the whipping process will yield a thicker, more stable whipped cream that can be used in recipes to replace CoolWhip. It can also be stored in the refrigerator like CoolWhip, without losing its volume. ~*~ Flavoring whipped cream- To each cup of whipped cream, 1 of the following flavorings can be added: 2 Tbsp. sifted dark, unsweetened cocoa, 1 Tbsp. sugar-free instant pudding mix, 2-4 Tbsp. rum, cognac, or other liquor or liqueur, 1 tsp. instant coffee powder. Fold flavorings into cream AFTER it has been whipped. ~*~ Per Serving (does not include any of the optional additions): 106 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 11mg Sodium.