Introduction:
Whipped cream utilizes fats to provide the structure for the creation of foam. During whisking, fat globules in the cream lose their outer membranes to expose their hydrophobic portions. As Jeff Potter explains in Cooking for Geeks, "These exposed parts of the fat globules either bind with other fat globules or align themselves to orient the stripped region with an air bubble, forming once enough molecule either bind with other fat globules or align themselves to orient the stripped region with an air bubble, forming a stable foam once enough of them have been aggregated together" (261). Whipped cream also needs to be kept cold because the fats provide the structure. If the cream gets too warm the fats will melt. By whipping cream the cream is able to expand its volume by 80% which is able to create that fluffy texture.
In order to properly whisk cream or even egg whites, it is essential to remember that the goal is to whisk air into the food to create a foam. It is preferred to whisk the cream by hand in an up-and-down circular motion, catching and trapping air.
The recipe determines when to stop whisking the cream. If the recipe asks for soft peaks, the foam should be supple and pliable. If the recipe calls for firm or stiff peaks, the foam should hold and set its shape. It should also be firmer and glossier than soft peaks.
Whipped cream utilizes fats to provide the structure for the creation of foam. During whisking, fat globules in the cream lose their outer membranes to expose their hydrophobic portions. As Jeff Potter explains in Cooking for Geeks, "These exposed parts of the fat globules either bind with other fat globules or align themselves to orient the stripped region with an air bubble, forming once enough molecule either bind with other fat globules or align themselves to orient the stripped region with an air bubble, forming a stable foam once enough of them have been aggregated together" (261). Whipped cream also needs to be kept cold because the fats provide the structure. If the cream gets too warm the fats will melt. By whipping cream the cream is able to expand its volume by 80% which is able to create that fluffy texture.
In order to properly whisk cream or even egg whites, it is essential to remember that the goal is to whisk air into the food to create a foam. It is preferred to whisk the cream by hand in an up-and-down circular motion, catching and trapping air.
The recipe determines when to stop whisking the cream. If the recipe asks for soft peaks, the foam should be supple and pliable. If the recipe calls for firm or stiff peaks, the foam should hold and set its shape. It should also be firmer and glossier than soft peaks.
Firm and stiff peak stage. Foam maintains shape.
Soft peak stage. Foam stays on whisk but falls over.
This recipe will demonstrate the formation of whipping cream into soft peaks. The whipping cream will then be incorporated with chocolate in order to create chocolate mousse.
Materials:
4 oz bittersweet chocolate chips
2 tablespoons butter
2 tablespoons cream
1 cup heavy cream
4 tablespoons sugar
4 oz bittersweet chocolate chips
2 tablespoons butter
2 tablespoons cream
1 cup heavy cream
4 tablespoons sugar
Methods:
1. Melt bittersweet chocolate chips in a microwave-safe bowl.
2. Add butter and cream. Whisk to combine.
3. Place in fridge to cool for 15 minutes.
4. In a chilled bowl, whisk 1 cup of heavy cream with sugar to soft peaks.
5. Fold the whipped cream into the chocolate mix.
6. Refrigerate for several hours and serve.
1. Melt bittersweet chocolate chips in a microwave-safe bowl.
2. Add butter and cream. Whisk to combine.
3. Place in fridge to cool for 15 minutes.
4. In a chilled bowl, whisk 1 cup of heavy cream with sugar to soft peaks.
5. Fold the whipped cream into the chocolate mix.
6. Refrigerate for several hours and serve.
Results:
4. In a chilled bowl, whisk 1 cup of heavy cream with sugar to soft peaks.
6. Refrigerate for several hours and serve.
1. Melt bittersweet chocolate chips in a microwave-safe bowl.
2. Add butter and cream. Whisk to combine.
3. Place in fridge to cool for 15 minutes.
5. Fold the whipped cream into the chocolate mix.
Discussion:
The purpose of this recipe was to demonstrate the formation of whipping cream by creating chocolate mousse. The whipping cream was successfully created by whisking the cream and butter. The air was trapped inside the fat globules and it expanded the volume of the cream. The recipe created a quick and delicious recipe. Whipping the cream by hand created a a fluffy texture that melts in your mouth. This melt in your mouth concept is due to the fact that chocolate melts around the same temperature as a human mouth. Overall, the recipe created a great dessert that was simple and can be made year around.
The purpose of this recipe was to demonstrate the formation of whipping cream by creating chocolate mousse. The whipping cream was successfully created by whisking the cream and butter. The air was trapped inside the fat globules and it expanded the volume of the cream. The recipe created a quick and delicious recipe. Whipping the cream by hand created a a fluffy texture that melts in your mouth. This melt in your mouth concept is due to the fact that chocolate melts around the same temperature as a human mouth. Overall, the recipe created a great dessert that was simple and can be made year around.
Citation:
Potter, Jeff. Cooking for Geeks. Sebastopol: O'Reilly, 2010. Print.
Potter, Jeff. Cooking for Geeks. Sebastopol: O'Reilly, 2010. Print.
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