Remember that game? Kick the Can? That brings back summer memories when half the neighborhood convened in our backyard for the after dinner games. The first was always “Kill the Man” which involved everyone running after and trying to tackle whoever had the ball – there were no teams, just every boy for himself (or girl for herself). My sister was great at this game because she was fast and agile and no one could catch her. Then, once it was getting dark, was Flashlight Tag or Kick the Can. And we never had to worry about mosquito bites because the DDT fogger trucks came through every evening.
And while getting out and playing a game after dinner would be a great focus for a month, May is probably not the month – kids are still in school; most sports teams are still playing; in our district it is the time for band concerts and art shows. But May is the month for early summer berries like strawberries and early raspberries. Our favorite ways to enjoy either of these berries is topped with whipped cream or made into ice-cream.
What is your idea of whipped cream? Growing up, we used a lot of Cool-Whip® and I think that was because originally it was marketed as non-dairy. And we loved it – it was a sweet, creamy topping.
Then, one fateful night, my mother bought whipped cream – the kind that comes in an aerosol can. She topped the pudding we were having for dessert and once we had that, Cool-Whip® had to move over.
For a long time I thought whipped cream came out of a can. Imagine my surprise finding a recipe in an old cookbook for whipped cream. On my first attempt, I made clotted cream because I left it whip for too long. It was delicious on scones, but not so great for fresh berries. What follows isn’t a recipe with measurements, it’s more of a technique. Depending on the sweetness of the berries, I add more or less sugar (usually about 2T sugar to 1 C of heavy cream). If I am making a dessert layering berries and sponge cake for example, I will add about ¼ t of vanilla.
There is much made of being sure your bowl and beaters are all very cold before you begin. I found no noticeable difference between room temperature equipment and cold equipment. The big issue is keeping a close eye on the product as it whips. You know what whipped cream is supposed to look like, so whip it until it gets to look like that. The TRICK is not to look away. Do not walk away to do anything else while you are whipping the cream. I am famous for doing things like putting onions on to sauté and then running out to snip rosemary. That is an absolute no-no when you are whipping cream.
You cannot use light cream. You need either heavy cream or Whipping Cream. They are not synonymous! The whipped cream from heavy cream (35-37% milk fat) will hold it’s shape longer than that from whipping cream (29-31% milk fat), but whipping cream whips up faster and fluffier.
Pour the cream into a bowl and start the beaters. Increase to high speed. Slowly add the sugar and patiently watch as the cream whips up. If you are adding vanilla, do so when it gets to the “soft peaks” stage: when the beaters are leaving a trail through the cream, but it is still very soft.