Whipped Cream Experiments 1

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Whipped cream is made from whipping cream. Plain whipped cream has a flavor that is the combination of cold milk and butter. Since there is a lot of fat in cream, the whipped cream “melts in the mouth.” Fine (French Style) foods give people just enough flavor to be excited. This experience usually gives someone the most amount of opportunity to experience the unique flavor or flavors of food. Foods that use a greater proportion of ingredients than are necessary to make fine (French Style) foods are rich or indulgent. Some foods may not be edible when someone uses large proportions of a flavorful ingredient.

These are the results of my experiments making whipped cream. These experiments are for preparing sweetened whipped cream made with baker’s (caster) sugar or granulated sugar. From tests in my kitchen, baker’s (caster) sugar immediately seems to give someone the maximum amount of sweetness possible using cane sugar for each bite. Granulated sugar seems to “melt in the mouth” while giving someone the experience of tasting sugar for several seconds or longer. The baker’s (caster) sugar seems to only instantaneously give someone the experience of tasting sugar. Baker’s (caster) sugar can be used with gelatin to create a “melt in the mouth” experience. The table below refers to both types of sugar. Someone should choose the experience they desire to create when considering different types of sugar. There are situations where using both types of sugar in one recipe might be an attractive opportunity.

Note: 1) information on how fats in cream trap air to create stiff whipped cream is in my blog post Working With Gelatin 3, 2) the flavor and texture of whipped cream made with powdered sugar is not offensive but the flavor and texture of the whipped cream includes a chalky flavor or texture created by corn starch or something similar to corn starch (I am going to ignore this combination without having more experience and knowledge)

People can make savory whipped cream. Someone could replace sugar with salt and vanilla with different extracts, liquors, or liqueurs. Consider making whipped cream with Worcestershire sauce, parmesan cheese, or soy sauce. Since hot sauce contains vinegar, hot sauce might create something with a flavor similar to buttermilk. I am not certain if curdled whipping cream would make smooth whipped cream.

Whipped Cream Vanilla Sugar Notes On Flavor
1/2 cup 1/4 teaspoon none Barely significant*
1/2 cup 1/2 teaspoon none Significant
1/2 cup 1/4 teaspoon 1 teaspoon Fine (French Style) whipped cream
1/2 cup 1/4 teaspoon 1 1/2 teaspoons or 1/2 tablespoon All-purpose topping
1/2 cup 1/2 teapoon 1 tablespoons Topping
1/2 cup 1/2 teaspoon 2 tablespoons Mousse
1/2 cup 1/2 teaspoon 3 tablespoons Indulgent
1/2 cup 1/2 teaspoon 4 tablespoons Indulgent
Whipped Cream Vanilla Sugar Notes On Flavor
1 cup 1/2 teaspoon none Barely significant
1 cup 1 teaspoon none Significant
1 cup 1/2 teaspoon teaspoons Fine (French Style) whipped cream
1 cup 1/2 teaspoon 1 tablespoon All-purpose topping
1 cup 1 teaspoon 2 tablespoons Topping
1 cup 1 teaspoon 4 tablespoons Mousse
1 cup 1 teaspoon 6 tablespoons Indulgent
1 cup 1 teaspoon 8 tablespoons Indulgent

* Combining vanilla with sugar appears to make the flavor of the vanilla more significant.


2 thoughts on “Whipped Cream Experiments 1

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