Whipped CREAM is frequently served with cold desserts in place of a Sauce or as a garnish. If CREAM is too thin to whip, it will have to be served plain, but it is an economy to whip it, for whipped CREAM goes much further. To make whipping possible, the CREAM must have a comparatively high percentage of fat. The higher the percentage of fat, however, the more expensive will be the CREAM.
One of the requirements of successfully whipped CREAM, especially in summer, is that it be as cold as possible. Warm CREAM does not whip nearly so readily as cold. If it is necessary to whip CREAM in warm weather or in a warm place, the bowl Containing the CREAM may be packed in a larger one Containing ice and salt and allowed to stand for some time before the whipping is begun.
A bowl-shaped utensil with a round bottom is the best to use for whipping CREAM. Either an egg whip or a rotary beater may be used to do the beating, which should be done rapidly. If the CREAM does not show signs of whipping within a reasonable time, the result is likely to be the formation of little globules of butter. CREAM that whips properly will become stiff and light in a short time. After CREAM has been whipped till stiff, it should be sweetened slightly with sugar and flavored with vanilla or any other desirable flavoring.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)