Bedienungsanleitung Cuisinart SM-70 (Seite 11 von 12) (Englisch)

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WHIPPING CREAM

The difference between heavy cream and

whipping cream is the butterfat content.

The higher the butterfat content, the

more stable the whipped cream. Heavy

cream has a higher butterfat content than

whipping cream does. Light cream may

also be whipped, but will not last as long.

Creams that are not ultra-pasteurized are

best for whipping.

The yield of cream generally doubles in

volume. To make 2 cups of softly whipped

cream, pour 1 cup of heavy/whipping

cream into the well-chilled mixing bowl.

Starting on speed 1 and increasing to

speed 10 or 12, whip until it just begins to

hold its shape. Add about ½ teaspoon pure

vanilla or other pure flavored extract and 1

to 2 tablespoons granulated or superfine

sugar. Whip until the cream holds soft,

floppy peaks.

To make whipped cream

• Start with well-chilled cream, mixing bowl

and chef’s whisk (place bowl and whisk

in freezer for at least 15 minutes before

making whipped cream). The room should

not be too hot.

• Whip cream on low speeds until small

bubbles foam – this will take about 30

seconds.

• Gradually increase to speed 6 and

continue beating until the whisk leaves a

trail.

• If you are making a sweetened, flavored

whipped cream, begin to slowly add

the sugar and flavorings as the cream

becomes soft and billowy in appearance.

• Increase to speed 8 or 10 – but do not

look away – it takes just seconds for

cream to go from smooth and creamy

whipped cream to whipped cream with

grainy bits of butter forming.

• Stop whipping cream when it has

doubled in volume – it should be smooth,

creamy and thick, forming either soft (for

garnishing desserts, folding into desserts)

or stiff (for topping cakes, desserts,

piping decoratively) peaks.

• Unless stabilized, whipped cream should

be served immediately.

Stabilized whipped cream

Stabilized whipped cream will hold longer

in the refrigerator before using, and it can

also be used for decorating using a pastry

bag and tip. Using gelatin or a purchased

stabilizer will prevent whipped cream from

weeping.

To make stabilized whipped cream, soften

gelatin by sprinkling it over water in a

measuring cup. Let stand 5 minutes to

soften. Then place the measuring cup in

a pan of simmering water and stir over

low heat until gelatin is dissolved. Let cool

slightly before adding to cream – but do not

allow to get cold and harden.

• For 1 cup of cream, use ½ teaspoon

gelatin soaked in 1 tablespoon water.

• For 2 cups of cream, use 1 teaspoon

gelatin soaked in 2 tablespoons water.

• For 8 cups of cream, use 1 tablespoon

+ 1 teaspoon gelatin soaked in 8

tablespoons water.

Follow basic whipping instructions, adding

cooled gelatin mixture to cream all at once

after it as whipped to a slightly thickened

stage.

OPTIONAL ATTACHMENTS

AND ACCESSORIES

Your Cuisinart™ Stand Mixer has three power

outlets – two on the top and one on the

front – for a variety of attachments that can

be purchased separately.

Simplify your life, and save valuable counter

space, by using your stand mixer as a

power source for these versatile

attachments:

Pasta Maker – makes delicious homemade

pasta. Includes six pasta plates, from

spaghetti to lasagna.

Large Meat Grinder – grinds a variety of

meats, vegetables, and cheeses. Includes 3

grinding plates and 2 nozzles for making

homemade sausage.

40-ounce Glass Blender – blends frozen

drinks, smoothies and shakes, and even

purées soups and sauces.

Citrus Juicer – extracts nutritious juice from

all your favorite citrus fruits.

Food Processor – chops, purées, slices,

and shreds in clear 3-cup work bowl.

Includes a chopping blade and a reversible

slicing/shredding disc.

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Cuisinart SM-70 Seite 11

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