Nancy Silverton's Whipped Cream

By Genius Recipes
September 22, 2011
18 Comments


Author Notes: A whipped cream with staying power, from The Food of Campanile by Mark Peel and Nancy Silverton.

"Perfectly whipped cream has a smooth sheen like white, shiny frosting and will hold its shape, but no sharp peaks. Cream must be very cold to whip properly, and it is important to chill the bowl and whisk as well. This is because whipped cream separates very easily and even a little heat enhances the problem.

Cream should be whipped no more than a few hours before use, because it absorbs flavor from all the pungent things that are in your refrigerator. If you must whip in advance, underwhip it slightly, cover it well, and refrigerate until needed. Just before serving, remove it from the refrigerator and whisk it briefly before serving to bring out the full body.

The addition of a little sour cream or creme fraiche to every cup of whipping cream will ensure that beautiful sheen, extra smoothness, and fuller flavor." - Nancy Silverton

Note: You may sweeten this to taste if you like, with a few tablespoons of confectioners' sugar, which will also help stabilize the cream (due to the cornstarch).
Genius Recipes

Makes: 2 cups
Prep time: 5 min

Ingredients

  • 1 cup whipping cream
  • 4 tablespoons crème fraîche (or sour cream), to taste

Directions

  1. To whip by hand, you need a very large bowl and a large, balloon-style whisk. The large bowl is necessary to be able to whip the cream vigorously without making a mess, and the style of whisk is very important: If you whisk is too small or has too few wires, it will take much more effort to whip the cream. Whisking vigorously, it should take about 3 to 5 minutes to bring the liquid cream to the proper consistency.
  2. By machine, start on low speed until the cream thickens enough not to spatter. Increase the speed to medium high and continue to whip, stopping the machine before the cream will hold soft peaks. Remove the bowl from the electric mixer and finish whipping the cream by hand with a whisk. Fold or gently whisk in creme fraiche.
  3. Note: Salvaging extremely overwhipped cream can be done. You must add up to 1/4 cup of cold whipping cream and work it in, stirring with a rubber spatula to restore the proper consistency.

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Reviews (18) Questions (1)

18 Comments

btglenn November 15, 2015
If you don't have a machine to ship your cream, an old-fashioned rotary egg beater does the trick ecologically, and faster than a balloon style whip.
 
Elise R. November 9, 2015
I always put a deep bowl and mixer beaters in the freezer. The cream whips in half the time.
 
ctgal November 6, 2015
I am newly lactose intolerant. I can get lactose free half and half, but not lactose free heavy cream. Can you whip half and half? Perhaps with something else. I also have lactose free whole and skim milk. Tx!
 
Kristen M. November 7, 2015
Coconut cream (the top part of the can of coconut milk) whips up beautifully!
 
ctgal November 15, 2015
Thank you, Kristen!
 
beejay45 October 20, 2015
My friend's mom, who had a restaurant, always mixed a bit of softened gelatin into hers to stabilize it. However you do it, the world is a better place with whipped cream. ;)
 
Cathy B. April 6, 2015
I read somewhere that adding some powdered milk would make whip cream stable and lasting, although I haven't tried it. I'm glad that sour cream can be used as creme fraiche isn't that easy to have on hand.
 
Aaron P. April 5, 2015
No sugar?
 
Timmy K. November 20, 2014
Please do u make heavy cream??
 
supershirl November 15, 2015
U buy the heavy whipping cream at the market.
 
theislands September 30, 2013
Cooling the bowl, whisk and cream is key to a perfect whipped cream!
 
Cinnamonbark September 21, 2013
Where can I get that BOWL!??! (cool recipe, but I want that bowl!! ) :-D
 
Kristen M. September 21, 2013
I know, right? I think Amanda got it at ABC Home -- maybe we should start stocking it in Provisions too!
 
abatjour September 17, 2012
wonderful indeed...and, it will keep up to four (4) days in the fridge. it ends <br />up sort of like marshmello fluff (although not as low fat). who knew whipped <br />cream was a keeper. true "staying power."
 
thecrabbycook October 6, 2011
I would put whipped cream on top of EVERYTHING if I weren't concerned about expanding thighs. I'd like a plop of this on my tomato soup tonight...
 
saltandpeppersf September 23, 2011
very clever to cool the bowl and whisk as well... will try that next time I whip cream!
 
ashleychasesdinner September 22, 2011
I love this recipe! My mother always made whipped cream with heavy whipping cream and vanilla. Love the addition of creme fraiche!
 
luvcookbooks September 22, 2011
am just cooking my way through The Foods of Campanile, with some detours to the Pastry Cookbook .... have you tried the Tuscan minestrone?