Whip Cream: Granulated or Powdered Sugar?!
I've read conflicting opinions on the best type of sugar to use!. Granulated can make it gritty while powdered can make it taste like corn starch because corn starch is mixed with powdered sugar as an anti-caking agent!. I put granulated in at the beginning so it dissolves but does this make it less fluffy!?Www@FoodAQ@Com
Answers:
If you add the granulated early enough it will dissolve!. Powdered sugar doesn't hold up as well because of the cornstarch!. Professionals use granulated!.Www@FoodAQ@Com
I have always used powdered sugar when I whip cream and do not get the cornstarch flavor, because you are using such a small amount (I only add about tbsp)!. The finer powdered sugar dissolves more easily and the small amount of cornstarch gives the cream a little more body!. I have tried it with granulated sugar and find it grainy for me since it doesn't seem to dissolve as easy!.Www@FoodAQ@Com
Can I go somewhere between the two and pick superfine granulated sugar!?! :-)
If not, I'll take granulated!. Just add it very slowly!. It will melt, and I've never sacrificed fluff for sweetness!. I also add a little clear vanilla extract!.Www@FoodAQ@Com
If not, I'll take granulated!. Just add it very slowly!. It will melt, and I've never sacrificed fluff for sweetness!. I also add a little clear vanilla extract!.Www@FoodAQ@Com
Put granulated sugar in your blender to make your own powdered sugar!. No cornstarch!.Www@FoodAQ@Com
put granulated in when it is half way done whipping!.!.!.and as it continues to thicken it will dissolve!.!.!.Www@FoodAQ@Com