![]() The mason jar method, where you put heavy cream in a jar, seal it, and then shake to whip it, technically works, but it’s definitely my least favorite of the bunch, and I only recommend it under pretty specific circumstances. ![]() Cons: Takes longer, especially when using just a whisk.Can whip even small amounts of cream and you have better control over the consistency of the final product since you can monitor it more closely. Pros: More convenient to pull out than a bulky stand mixer and much cheaper. ![]() Making Whipped Cream With a Bowl and Whisk (or Handheld Mixer)īecause I make so many small-batch recipes, this is actually the method I use most often since it works well with almost any amount of cream. ![]() My model’s limit is anything under about ½ cup of cream. Depending on your stand mixer, it may not be able to handle whipping small amounts of cream. It’s easy to whip your cream too much and accidentally start to make butter.
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