Making whipped cream (for cherry torte)?!


Question: I'm making a cherry torte from a recipe that requires me to make my own whipped cream. It says to use a cup of whipping cream, and whip until soft peaks form. I'm a little afraid of doing this by hand. Is whipping cream the stuff in boxes in the dairy section? Or is it heavy cream? Also, is it best to use a wire whisk (I don't hjave one), or can I just use a mixer? Do I not use any sugar in it? That sounds a little eh, yucky, but I guess the filling will have enough sweetness. Since this recipe is 25 years old, maybe they didn't have Cool Whip back then? I've seen other torte recipes use it, but do you think it will be too light for a cherry torte? There is a layer of whipped cream underneath the filling and on top. I don't want the filling soaking through. How long do I whip it (if I do my own) to make it the right consistency, or will I just know?


Answers: I'm making a cherry torte from a recipe that requires me to make my own whipped cream. It says to use a cup of whipping cream, and whip until soft peaks form. I'm a little afraid of doing this by hand. Is whipping cream the stuff in boxes in the dairy section? Or is it heavy cream? Also, is it best to use a wire whisk (I don't hjave one), or can I just use a mixer? Do I not use any sugar in it? That sounds a little eh, yucky, but I guess the filling will have enough sweetness. Since this recipe is 25 years old, maybe they didn't have Cool Whip back then? I've seen other torte recipes use it, but do you think it will be too light for a cherry torte? There is a layer of whipped cream underneath the filling and on top. I don't want the filling soaking through. How long do I whip it (if I do my own) to make it the right consistency, or will I just know?

I use either whipping cream or heavy cream, both available in cartons in the dairy section. I use a metal bowl and a handheld electric mixer. I chill the bowl and the beaters in the freezer to make it whip faster. Whip the cream on a high setting, I add a little sugar and a little vanilla to flavor it. It seems to take forever but it will come up suddenly. You'll know when it's ready. Stop whipping as soon as you get the peaks, or you could end up with butter! Store the whipped cream in the fridge, it should keep for about 24 hours.

You can also use Cool Whip, it will work fine. Assemble the torte just before serving. If you do use the whipped cream, it may work a little better because it's a little more solid.

Good luck, it sounds delicious!

yumm... wipped cream!

Heyy i make homemade whipped cream all the time!! I use heavy cream and as you mix it addd some sugar as much as you feel is rite!!!! YOu will kno when it is done it will look like whipped cream only better, cause in my opinion homemade whipping cream is a WHOLE lot better than buying it!!!! LOL!!!! And it may take a while for it 2 be done, so b prepared, but it is not going to take an hour!!!! Hope this helps!!!!

This is so easy you won't believe it! Use your mixer or you will be be whipping forever. Buy 'whipping cream' in the dairy department. Pull the beaters up out of the cream to check the peaks. Very simple...

cool whip would be fine.
But if you feel you must make it yourself you need 2 bowls(prefably metal) and some ice. Then heavy whipping cream and sugar. ice in one bowl, cream in the other. Cream bowl on top of ice bowl and start whipping if use a mixer use lowest setting wire wisk best though and i hope you have strong arms cause it takes awhile.

Definately use a mixer. It would take forever with a hand whisk. Add sugar, but not too much. You can add vanilla as well.

You'll pretty much know how much of everything to add and when to stop whipping-- keep tasting it, it's only cream! Don't whip for too long because it will turn into butter, so every once in a while turn the mixer off and lift it out of the bowl to see if it make peaks or not.

Watch out, because it can splatter a lot!

You'll want to use whipping cream, the stuff in boxes in the dairy section. Look at the ingredients and try to get one with the fewest ingredients (ie, the most pure).

This is a bit heavier and sturdier than cool whip, and when you taste this, you'll know why they tell you to use real whipped cream. It's absolutely heavenly!

Use double cream if you can't get whipping cream and yes, you can use a mixer but on the lowest/slowest speed. You can even do it with a fork, although it will take longer. I find a little bit of sugar makes it whip a whole lot quicker.You will know when it's done as it will suddenly go stiff.Enjoy your torte, it sounds delicious.

whipping cream is found in the dairy section in a little pourable container! to make whip cream you should use sugar otherwise it will be very bland and tasteless. try putting 2 tbl of sugar in it and I always add vanilla extract in mine 1-2 teas per cups of cream! you can use an eletric mixer if you like! mix until peaks are formed! If its thick and smooth its done! and cool whip would work just as easily!

i work at starbucks & i think that the best way to make your own whipped cream is to buy a dispenser, fill it with heavy cream and a little bit of sweetener (we use vanilla syrup), and charge is with nitrous oxide.

take a look at at this page:

http://www.easywhip.com/how-to-make-whip...

it has instructions & it also sells the products you would need. if you don't like the prices, you could probably find another online store that sells similar stuff & compare.

but if you use this method, you will have really yummy whipped cream & it will look really appealing too.

(by the way, you do need to lightly sweeten the whipped cream. one time i forgot to add the syrup to my whip, and it was kinda yucky =/)

Use the heavy whipping cream (1 cup) and whip it to soft peaks. THEN add 1 to 3 tablespoons sifted powdered sugar and 1/2 tsp vanilla. Whip it again to stiff peaks. Stiff peaks will hold the points when you remove your beaters.

You can use your electric mixer - that's the best thing to use. Make sure your beaters, the whipping cream, and the bowl are very cold. I put my bowl and beaters in the freezer for about 5 minutes to make them cold. It will allow the cream to beat up higher. You will know when it's done. Don't overbeat it - but you'll see the peaks - it will look like frosting.

I don't see why you can't use either Dream Whip (in the box) or Cool Whip in your recipe.

Heavy Whipping cream is found where you find the milk in your grocery store. You don't use the sugar straight away - you need to get it to the soft peak stage before adding the sugar.

Whipped cream doesn't hold it's shape for a long time - if the room is warm, it wilts. So, I'd go with the Dream whip or Cool whip. You can add a package of instant pudding (vanilla) to the whipped cream, Dream whip, or Cool Whip to make it keep it's shape longer if you think it will go flat.

get whipping cream from the dairy section
put it in a bowl with a little sugar and vanilla and whip it with an electric mixer til firm





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