Wednesday, July 25, 2012

Buttermilk Whipped Cream

I didn't know where to put this, just thought it was cool. Maybe I should add a recipe section? But for now I will put it under health and culture.[It does contain cultured milk ;-)]
Not too many people make real old fashioned whipped cream anymore because it can be so tricky to prepare and almost impossible to store. But for those of us who do prefer the real deal, these instructions will make the task so much easier.

Proper chilling

While most of us know that whipped cream doesn't whip unless thoroughly chilled, few of us realize that the bowl and beaters must also be icy cold. This allows the cream to reach it's full volume and develop those meringue like peaks. For best results, the bowl and beaters should be chilled in the freezer. (If it is very warm in your kitchen at the time you might try setting your mixing bowl in a second bowl of crust ice too.)

Once utensils have been thoroughly chilled, the cream can be whipped using the chilled beaters or a chilled whisk. Mix 1 cup of whipping cream, 1/4 buttermilk, 2-3 tablespoons sugar (xylitol--see link here),and 1 to 2 teaspoons of vanilla extract per cup of cream. Slowly mix increasing speed as it thickens. The cream will begin to stiffen after a few minutes and develop rounded peaks.
Refrigerate up to 1 hour.

Adding  stability

For parties, large gatherings, or buffets, you may wish to make the whipped cream hours or even days in advance. Whipped cream can be stabilized by adding a solution of plain, unflavored gelatin to the mixture.

To make this stabilizing agent, dissolving a teaspoon of unflavored gelatin in 2 tablespoons of hot tap water and stir until dissolved. Let the gelatin mixture cool to at least room temperature. The cooled gelatin mixture can be added after the sugar and vanilla. Once whipped, cover the bowl with clear wrap and store in the refrigerator. Whipped cream prepared in this way will keep for up to three or four days in the refrigerator.

The Buttermilk adds a nice tartness that makes an interesting blend with the sweet and creamy. I'm sure the adventurous will like it and the cultured butter milk has beneficial bacteria like yogurt too. Caution: Do not make fake Buttermilk with vinegar or lemon juice for this recipe! It will just curdle everything!

Try freezing it and you will have a kind of light frozen yogurt.