Operating instructions

11
mixer. Insert the chef’s whisk. Continue as
directed in your recipe.
WHIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content.
The higher the butterfat content, the
more stable the whipped cream. Heavy
cream has a higher butterfat content than
whipping cream does. Light cream may
also be whipped, but will not last as long.
Creams that are not ultra-pasteurized are
best for whipping.
The yield of cream generally doubles in
volume. To make 2 cups (500 ml) of softly
whipped cream, pour 1 cup (250 ml) of
heavy/whipping cream into the well-chilled
mixing bowl. Starting on speed 1 and
increasing to speed 10 or 12, whip until it
just begins to hold its shape. Add about
½ teaspoon (2 ml) pure vanilla or other pure
flavoured extract and 1 to 2 tablespoons
(15 ml to 30 ml) granulated or superfine
sugar. Whip until the cream holds soft,
floppy peaks.
To make whipped cream
• Start with well-chilled cream, mixing bowl
and chef’s whisk (place bowl and whisk
in freezer for at least 15 minutes before
making whipped cream). The room should
not be too hot.
• Whip cream on low speeds until small
bubbles foam – this will take about 30
seconds.
• Gradually increase to speed 6 and
continue beating until the whisk leaves a
trail.
• If you are making a sweetened, flavoured
whipped cream, begin to slowly add
the sugar and flavourings as the cream
becomes soft and billowy in appearance.
• Increase to speed 8 or 10 – but do not
look away – it takes just seconds for
cream to go from smooth and creamy
whipped cream to whipped cream with
grainy bits of butter forming.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts,
piping decoratively) peaks.
• Unless stabilized, whipped cream should
be served immediately.
Stabilized whipped cream
Stabilized whipped cream will hold longer
in the refrigerator before using, and it can
also be used for decorating using a pastry
bag and tip. Using gelatin or a purchased
stabilizer will prevent whipped cream from
weeping.
To make stabilized whipped cream, soften
gelatin by sprinkling it over water in a
measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in
a pan of simmering water and stir over
low heat until gelatin is dissolved. Let cool
slightly before adding to cream – but do not
allow to get cold and harden.
• For 1 cup (250 ml) of cream, use
½ teaspoon (2 ml) gelatin soaked in
1 tablespoon (15 ml) water.
• For 2 cups (500 ml) of cream, use
1 teaspoon (5 ml) gelatin soaked in
2 tablespoons water (30 ml).
• For 8 cups (2 L) of cream, use
1 tablespoon (30 ml) + 1 teaspoon (15 ml)
gelatin soaked in 8 tablespoons (120 ml)
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it as whipped to a slightly thickened
stage.
OPTIONAL ATTACHMENTS
AND ACCESSORIES
Your Cuisinart
®
Stand Mixer has three power
outlets – two on the top and one on the
front – for a variety of attachments that can
be purchased separately.
Simplify your life, and save valuable counter
space, by using your stand mixer as a
power source for these versatile
attachments:
Pasta Maker – makes delicious homemade
pasta. Includes six pasta plates, from
spaghetti to lasagna.
Large Meat Grinder – grinds a variety of
meats, vegetables, and cheeses. Includes 3
grinding plates and 2 nozzles for making
homemade sausage.
40-ounce (1.2 L) Glass Blender – blends
frozen drinks, smoothies and shakes, and
even purées soups and sauces.
Citrus Juicer – extracts nutritious juice from
all your favourite citrus fruits.