Some time ago, actually quite a while ago, I was given a whipped cream dispenser. It sat on a shelf in my pantry for a long time before I recently pulled it out in order to experiment with it.
The first time I used it (in fact, the first time I had ever used one of these), the end result wasn't what I expected. It was much too liquidy. Then I figured out exactly what was meant in the instructions, tinkered a bit with the technique, and, voila, out came what was expected: a light fluffy airy whipped cream.
It's nice to have this as an option, so my thanks go out to the giver of this gadget.
That being said, I'm not sure I will use it all that much. It puts out light fluffy whipped cream, but I know that when I chill my whisk and my mixing bowl, and make a whipped cream myself the old fashioned way, it comes out rich and thick and dense, and I actually like that even more than what comes out of a whipped cream dispenser.
A velvety smooth, creamy, heavy whipped cream is what I like. I love the texture. I love the ways I can easily add things to the cream such as reduced berries. When I put the old fashioned variety of whipped cream on a slice of pound cake or on a bowl of ice cream, it's just perfect.
I also like to whisk it by hand. It takes longer and takes of a lot of stamina, but it also comes out so velvety smooth that I could just eat it by itself as a snack. Is that weird? LOL. I don't think so. I love to take reduced raspberries and incorporate them into a freshly whisked batch of whipped cream and then every so often I will go to the fridge and take a spoonful and smile as I indulge my love of this little snack.
I feel like making some now. So I am off to the grocery store to get some raspberries!
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