Whipped Cream

Ingredients

• one cup of plain cream
• a small quantity of sugar
• the white of an egg

Method

1. 1

   Put the cream in a bucket, pack in broken ice, and add water to chill quickly.

2. 2

   Whip rapidly until stiff, then cover and store in a cold place.

3. 3

   Add sugar and flavoring before whipping.

4. 4

   Optionally, add egg white for lightness.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 111. The excerpt below is the record exactly as published.

Whipped Cream. — The most perfect whipped cream is obtained from cream of medium richness. If the cream used for whipping is too thin, a froth will be produced upon the surface by whipping, but the whole mass will not become, as it should, a thick, light mixture ; and 242 The Art of Cookery. if too thick and rich it will stiffen by whipping, but will lack lightness and delicacy. A Dover beater and an ordinary tin bucket about four inches in diameter make a convenient, cheap, and excellent whipping machine. But in order to whip cream successfully it must be ice cold. Put the cream in the bucket, pack the bucket in broken ice, nearly to the top, and add water to the ice, that it may chill quickly and uniformly. Put the beater also in ice water. When the cream is ice cold whip rap- idly until it is stiff all through, then remove the beater, cover the bucket, and put it in a cold place until the cream is wanted for use. A small quantity of sugar, and any flavoring desired, can be added to the cream before it is whipped. The white of an ^%g can also be added to every cup of cream if it is desired to have it very light and frothy when whipped. One cup of plain cream

Cook this with the app: pantry check, scaling, and the assistant.