Make Whipped Cream
"Whipped cream" from a can is neither whipped nor cream. Whip up the real thing yourself either by hand or with an electric mixer, and the fresh taste will keep you from ever going back to the spray-on variety.
Instructions
1. Start by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for 10 or 20 minutes. Let them get nice and cold, but don't freeze the cream. (Cream is easier to whip when cold.)
2. Pour the cream, when chilled, in the bowl and start whisking. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder.
3. Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions.
4. Alternate between circular motions and straight ones. Switch hands to lessen fatigue.
5. It will take 3 or 4 minutes to whip a cup of cream. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build. As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.
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