The Cook’s Tour
Whipped cream comes in all shapes, and sizes.
You can go softer, lighter, or, in the case of one that has to sit atop warm things, like a pancake, super strong.
If you make a softer, more normal mix, for all of your needs, it will melt too fast.
Named for the ‘Never Whipped’ Guy
In the 20th century, Charles Atlas, a bodybuilder who claimed that he was a “weakling,” as a kid, ran ads that promised the “puny” guy that, if you used his bodybuilding method, you, too, could become a muscle hunk, and kick sand in the face of the beach bully.
So “Atlas” heavy cream may be down; it may be on the ropes; it may be beaten, but it’s never, NEVER, gonna be whipped (defeated)!
The Recipe
Put the ingredients into the mixer bowl.
Insert the whisk head onto the mixer. Lower the motor into place, then lock.
If you have a lift-style mixer, place the workbowl on the pins, and lock.
Put on the mixing blade.
Use the lever to bring up the mixing bowl until it locks into place.
Whisk on low speed to integrate, 30 seconds. You may need to stop, and use the spatula to scrape the powdered sugar on the edges of the mix back down into the cream;
After the sugar is fully integrated, increase the speed to the low part of the medium range
When the cream gets super stiff, and starts breaking up, STOP. You’re done.
Scoop into a serving or storage container, or move to plating, if you wish.
If you aren’t going to use it more immediately refrigerate.
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 215Calories from Fat 195
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 13.693g69%
- Trans Fat 0g
- Cholesterol 81mg27%
- Sodium 23mg1%
- Potassium 45mg2%
- Net Carbohydrate 4.15g2%
- Sugars 2.55g
- Protein 1.22g3%
- Vitamin A 27%
- Calcium 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Put the ingredients into the mixer bowl.
Insert the whisk head onto the mixer. Lower the motor into place, then lock.
If you have a lift-style mixer, place the workbowl on the pins, and lock.
Put on the mixing blade.
Use the lever to bring up the mixing bowl until it locks into place.
Whisk on low speed to integrate, 30 seconds. You may need to stop, and use the spatula to scrape the powdered sugar on the edges of the mix back down into the cream;
After the sugar is fully integrated, increase the speed to the low part of the medium range
When the cream gets super stiff, and starts breaking up, STOP. You’re done.
Scoop into a serving or storage container, or move to plating, if you wish.
If you aren’t going to use it more immediately refrigerate.
