I was afraid to get butter so I didn't quite beat it long enough. I then added an extra heaping teaspoon of sugar and some more vanilla. I was making twice the quantity and of course doubled all quantities. I don't know where the word cite came from. i'll just mosey on down to my local old-fashioned dairy then. Wow! What a unique spin on whipped cream! Confectioners sugar! Who would have thought of that? Thanks! This worked out when I needed a quick recipe. I doubled it and it worked great, but I dropped one tablespoon of sugar so it balanced out the sugar from the pie. A hand mixer is best, because the strong motor of a standing mixer makes it difficult to gauge the whipping progress and can quickly overwhip the cream.Įxcellent recipe, I knew I needed to make whipped cream so the mixing bowl and whisk were already in the freezer. Take care not to overwhip the cream, at which point it has a coarse, grainy texture and is well on its way to becoming butter.Ī balloon whisk will give you the most control over the whipping process, but most people prefer an electric mixer. Of course there is an in-between stage, too, used for when the cream is the base for a torte filling. When used for piping, cream should be whipped to the stiff stage. As a garnish for a dessert, the goal is softly beaten Schlagobers that barely mounds. Learn to distinguish between the stages of whipped cream it doesn't always have to be stiff. Use a chilled metal bowl or place the bowl in a larger bowl of iced water.įor sweetening, confectioners' sugar is preferred to granulated sugar because the small amount of cornstarch in the former discourages the weeping that occurs when whipped cream stands for longer than a few hours. Room-temperature cream won't incorporate air, so use well-chilled cream straight from the refrigerator. Your natural food stores might carry such a cream, or look for old-fashioned dairies. Throughout the rest of the German-speaking world, whipped cream is called Schlagsahne, but the Viennese call it Schlagobers, which translates into something like "very well whipped." Whipped cream is a very important ingredient in the daily life of a Viennese a dab goes on top of coffee or tea, or alongside the afternoon snack, or, unsweetened, as a garnish for soup.įirst, use high-quality cream (pasteurized, rather than ultra-pasteurized) with a high butterfat content (36 to 40 percent), which whips up thick and fluffy and has better flavor. This recipe originally accompanied Sachertorte. To read more about Austrian cooking, click here.
The one thing that gives the Gourmet Whip a slight edge is the ability to use it with the optional Infusion Kit, if that’s of interest.Editor's note: The recipe and introductory text below are excerpted from Rick Rodgers's book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague. With all of those features considered, it’s really a toss-up between the two. However, the Thermo Whip can’t be held in a bain-marie to keep it warm. The Thermo Whip can handle higher temperatures and has an insulated body that keeps ingredients hot or cold longer. If your goal is to make hot foams, soups, and sauces along with your chilled whipped cream, the Gourmet Whip we reviewed and the iSi Thermo Whip are the two cream whippers to consider. Because of the quality, the warranty, and the fact this can be used for both cold and hot foods, we think it’s worth the cost. While the price is on the higher end of cream whippers, it’s not the most expensive, with larger whippers costing more. Surprisingly, all the parts are dishwasher-safe, but we found that it was just as easy to wash all of it by hand.
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