Serves: 5
1. Softly Beaten Cream. This whipped cream was not beaten long enough to form soft peaks and is best used as a dessert topping. It is too soft to be used in desserts that must set up and become firm enough to cut into serving pieces.
2. Perfectly Beaten Cream. This whipped cream was beaten long enough to form soft peaks. It can be used as a dessert topping and is stiff enough to be used in dessert recipes that call for the cream to be beaten "until soft peaks form."
3. Overbeaten Cream. This whipped cream was beaten too long and has begun to curdle and separate. Continued beating will turn it into butter. We do not recommend using this in recipes, but it may be used as a dessert topping if you don’t mind the appearance.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This LEARN WITH BETTY--BEATING WHIPPING CREAM recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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