Curtis Stone shows you how to make whipped cream at home.
Tags:Curtis Stone Home Made Whipped Cream Recipe,cream preparation,curtis stone,dessert ideas,dessert preparation,gmc trade secret,kitchen daily,raspberry cream,whipped cream,whipped cream diy
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How to Make Whipped Cream
Featured Pro: Curtis Stone Category: Cooking Time: 2:26
CURTIS STONE: Hey, I’m Curtis Stone, and I’ve got a great GMC Trade Secret for you which will show you all about beautiful, natural whipped cream. Who doesn’t love it? It’s beautiful with a bunch of different desserts. It’s great served with all sorts of nice, sweet things.
But before we talk about that good stuff, I want to talk to you a little bit about whipped topping. Now, in this tub that I’ve got here, I’m going to read you a couple of the ingredients - the ones that I can pronounce, that is – partially hydrogenated palm kernel oil, corn syrup, xantham gum, soy lecithin, glycerin, beta carotene. I mean, I can’t pronounce the rest. I give up.
In this bottle, however, we have cream. That’s it – just natural cream. Grab yourself a bowl and just pour some in. Now, if you don’t want to use a hand whisk because it’s a little bit too hard on the old wrist, you can use one of these guys. But look how quick it is. Now, if you want to flavor it, by all means do. I’m going to throw in some fresh raspberries and just break those up. And as you whisk them, they’ll all start to bleed out the color of the actual raspberries and we’ll end up with pink whipped cream.
I want to sweeten it up just a little bit, so I’ve got some sugar, a little bit of powdered sugar. And then you just do this. You just whisk away for a little minute. Delicious. So two things have happened. It’s gone nice and thick because we’ve incorporated some air with the whisk. And it’s also turned nice a pink. That’s from the raspberries. Oh, tastes great.
Okay. Now, what I’m going to use it for is I’ve got this little angel food cake which I’m just going to cut the top off with a serrated knife and then take some of my beautiful raspberry cream that I’ve whipped up. Just put a few spoons on there, replace the lid, and then a couple more spoons onto the top.
So when you whip your own cream at home, all you need to do is have a look at the bottle and you’ll see the expiration date on the bottle. It’s usually about 10 days from the point of purchase. So it’s not going to sit in the fridge for months and months, but you don’t need it to. It’s absolutely fine. Just use it within a week or so of buying it and you’re good to go. Look at that – so, so good and so, so natural.
I’m Curtis Stone, and that’s your GMC Trade Secret.