Whipped Cream with everything!
From cupcakes to ice cream there is not a dessert that could not be improved by making it into a creamy dessert! We keep a small herd of Jersey cows and these cute little angels provide us with the finishing touches to all of our desserts. It is no exaggeration that the ladies are always present at our dining table - and they do eventually become burgers - but that is not what this website is all about!
Creamy dessert will list all of the trials and tribulations of our mini-farm and milking herd.
Creamy dessert will list all of the trials and tribulations of our mini-farm and milking herd.
Cream ChargersThe ultimate user friendly appliance for the whipping of cream - and set of cream charges is an essential for any diary farmer. They can take the cream from fridge to table in a matter of minutes. Our source of supplies is normally www.creamchargers.org.uk for most of our equipment.
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Iced CreamNotice how it says "Iced Cream" and not ice cream this is because we try to think outside the box and by defined it as iced rather than ice this allows us to confront preconceptions so that we can really go wild with it. We go the extra mile for a machine from cuisineart.co.uk
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Savoury CreamWhilst we have very sweet palates we do not turn our nose up a fine French inspired rich and creamy sauce for our entrées. So yes, there is room on this site for something other than whipped cream desserts.
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Whipped CreamThe physical agitation of whipping butterfat is what thickens and improves cream - technically it isn't cooking because it doesn't involve heat - but it does involve chemical change so perhaps it is.
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Cream on Video!
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Rainbow CupcakesBecause life is more fun in colour - rainbow cupcakes help to make the world a better place!! And why not use coloured rainbow whipped cream to accompany them?
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How to Make butterMaking butter is basically the same as making whipped cream - you just keep going for longer - and eventually you will whip it into butter -and that really is all that there is to it!
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Cream Chargers
If ever there was a blend of technology with food then the nitrous oxide cream charger must really be it! The idea of making whipped cream is certainly nothing new - what is new (or rather newish) is the idea that rather than whisking it by hand you can use a cream charger (which is really just a small, 8gm, cartridge of nitrous oxide) and combining it with a whipped cream dispenser - which is pretty much exactly the same as soda syphon - which everyone is familiar with. The cream and the nitrous oxide combine under high pressure and then, as they are released then the cream will inflate as the bubbles expand - the frothy cream that you create this way is much lighter than what you'd end up with if you were to use a traditional whisk - or even an electric whisk - it is almost twice as light - or half as dense, depending upon which way you look at it!! The secret is in the nitrous oxide, which expands a great deal as it releases from the dispenser (it has already expanded once as it left the cream charger) and the fact that the simple chemistry of the nitrous oxide as a non-polar, linear molecule mean that it will not dissolve in water - it won't even dissolve in fat except when under great pressure. As it expands then it forces the ft in the cream to thicken slightly - although not as much as it would do if the cream was whisked - because the friction of the whisking will literally force the fat to stick together (refer to the making butter form cream above) the net result of this is glorious whipped cream that is just a squirt away from the whipper!
Flavoured Whipped CreamAny cream can be flavoured - but if you are whipping it with cream chargers then i is even easier. To flavour it then simply add the flavour (whatever that might be) to the flask attached to the whipped before charging it with nitrous oxide. The infusion of the gas will help with mixing in the flavour - so just choose what you want- you can buy purpose made flavouring syrups, or alternately you could use jams, cordials or ice cream syrups. The method is similar (but reversed) if you are going to use manually whisked cream - because adding any liquid flavouring elements to the cream prior to whipping it will interfere with the way it works and you might find that you've thinned it down too much so it no loner actually has the viscosity to hold in the bubbles of air.
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Alcohol Infused Whipped CreamYou can simple purchase alcohol infused whipped cream in a can - but where is the fun in that!!! Instead use at as an excuse to get a bit experimental with your cream chargers - just add a wee dram of the spirit to the cream before you charge it up. A little bit of sugar is quite helpful - both because it thickens the cream as it sets - it also helps take a bit of the edge of the spirits . Another option is to use a sweet liquor to begin with - some of those ghastly bottles that are iridescent colours and you picked up on holiday would make a great flavouring idea. SO what to do when you have the stuff? Well the obvious would be to drink it straight from the whipper - but perhaps that is a bit too obvious, instead why not add a it to your night time hot chocolate to have some sweet whipping dreams!!!!
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