The only equipment needed is a bowl, a balloon whisk, and some elbow grease. This makes it nearly impossible to over-whip cream. It gives you more control over the process, providing you with an intimate view of your cream as it progresses through the stages. Hand-Whisk Method: I am a big proponent of whisking cream by hand.For each cup of cold cream, I like to use 1/8 teaspoon of kosher salt or a hefty pinch of fine sea salt, which accentuates the overall flavor of the whipped cream. Salt: The addition of salt is entirely optional, but I find that just a pinch makes the whipped cream pop and helps balance the sweetness from any added sugar.Then, strain out the ingredient and chill the cream until cold. To hot infuse, warm the ingredient in the cream, cover, and let steep for up to 30 minutes. To cold infuse, stir the ingredient into the cream and refrigerate anywhere from four hours up to a full day. Meanwhile, tea and citrus zest can work both ways, yielding different results. For dried herbs and whole spices, hot infusions are the best way to coax out their flavor. Some ingredients, like delicate fresh herbs, work best with a cold infusion to preserve their bright flavor. You can infuse the cream hot or cold, though it's often better to do one or the other depending on the ingredient. Infusions: This category runs the gamut and includes fresh or dried herbs, whole spices, coffee beans, tea, citrus zest, toasted coconut, nuts, and seeds.Each paste has varying levels of sweetness, so you will need to adjust the amount of sugar. To work them in, you can add the paste from the get-go, whisking it in with the rest of the ingredients, or beat the paste with the sugar first, then gradually add the cream. Pastes: Smooth peanut butter, Nutella, cajeta, dulce de leche, and tahini paste are wonderful in whipped cream. ![]() I recommend starting with small increments, tasting as you go. It’s important to note that adding large amounts may alter the final texture, plus depending on the ingredient, you could end up with bitter-tasting and unpalatable whipped cream. These powders will dissolve quickly into the cream as it whips. Dry Stir-Ins: Ground spices, cocoa powder, instant espresso powder, and freeze-dried fruit powders fall under this category. ![]() One thing to keep in mind is these syrups double as sugar, so lay off on adding another sweetener. Syrups, like honey, maple syrup, and lemon syrup, can also be used. Less is more in most cases both because these ingredients are typically highly concentrated in flavor, and because introducing liquid that lacks fat can result in a looser whipped cream.
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