Ultimate Whipped Cream
For perfect whipped cream every time, it must be very cold. If you’ve just brought it home from an extended trip to the store, refrigerate the cream for a while beforehand. Cream that isn’t cold enough may not whip at all, or it may curdle. Use a bowl just wide enough for the beater. Chill the bowl and the beaters before adding the cream. Whip only 250ml at a time.
To help whipped cream stay fluffy in the refrigerator or on a cake, add one sifted tablespoon of Devondale Skim Milk Powder for each cup of cream. If you add sugar for sweetness, do so after whipping the cream - never before. Cooking tip by Anna Gare - Guest Chef.