The 1918 Fanny Farmer Cookbook

To Whip Cream

Thin and heavy cream are both used in making and garnishing desserts.

Heavy cream is bought in half−pint, pint, and quart glass jars, and usually retails at sixty

cents

per quart; thin or strawberry cream comes in glass jars or may be bought in bulk, and usually

retails for thirty cents per quart. Heavy cream is very rich; for which reason, when whipped

without being diluted, it is employed as a garnish; even when so used, it is generally diluted

with

one−fourth to one−third its bulk in milk; when used in combination with other ingredients for

making desserts, it is diluted from one−half to two−thirds its bulk in milk. Thin cream is

whipped

without being diluted. Cream should be thoroughly chilled for whipping. Turn cream to be

whipped into a bowl (care being taken not to select too large a bowl), and set in pan of

crushed

ice, to which water is added that cream may be quickly chilled; without addition of water,

cream

will not be so thoroughly chilled.

For whipping heavy cream undiluted, or diluted with one−third or less its bulk in milk, use

Dover egg−beater; undiluted heavy cream if beaten a moment too long will come to butter.

Heavy cream diluted, whipped, sweetened, and flavored, is often served with puddings, and

called Cream Sauce.

Thin cream is whipped by using a whip churn, as is heavy cream when diluted with

one−half to

two−thirds its bulk in milk. Place churn in bowl containing cream, hold down cover with left

hand, with right hand work dasher with quick downward and slow upward motions; avoid

raising dasher too high in cylinder, thus escaping spattering of cream. The first whip which

appears should be stirred into cream, as air bubbles are too large and will break; second whip

should be removed by spoonfuls to a strainer, strainer to be placed in a pan, as some cream

will

drain through. The first cream which drains through may be turned into bowl to be rewhipped,

and continue whipping as long as possible.

There will be some cream left in bowl which does not come above perforations in whip

churn,

and cannot be whipped. Cream which remains may be scalded and used to dissolve gelatine

when making desserts which require gelatine. Cream should treble its bulk in whipping. By

following these directions one need have no difficulty, if cream is of right consistency; always

bearing in mind heavy cream must be whipped with an egg−beater; thin cream must be

whipped

with a churn.

Chapter XXV − COLD DESSERTS

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