Saturday, May 17, 2008

Bridal shower

Maureen and Chris enjoying cooking at Maureen's bridal shower.
Thank you for a wonderful shower and cooking demo! We had a lot of fun and the food was delicious! The video came out great! Maureen M., Cohasset, Massachusetts

Thursday, May 15, 2008

Whipping cream

  • To whip cream for frostings, fillings and decorations, you may use either whipping cream, all purpose cream or heavy cream.
  • For best results, be sure to chill a metal bowl, beaters, or the whisk for at least 15 minutes. If, however, you don't have time to chill the bowl, you can immerse it in a larger bowl filled with ice water and proceed as usual.
  • Remember to use a bowl that's deep enough, keeping in mind the cream will double in volume when it's whipped.
  • Decrease the instances of splattering by gradually increasing the speed of the mixer from low to high.
  • A small amount of cream (less than 1 cup) will whip better in a deep narrow bowl than one that's large and wide.
  • You'll get more volume from whipped cream if you hold off adding sugar or flavorings like vanilla or liqueurs until the cream has been whipped to soft peaks.