![]() Softly whipped cream dollops nicely and maintains a smooth, creamy texture cream beaten to stiff peaks starts getting a slightly grainy texture and can quickly separate into butter and buttermilk if over-beaten. What are soft peaks? When the whisk or beaters are removed from the cream, a soft peak should form in the cream, but the peak should drop to the side, not hold its shape entirely. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Whip, whisk, or beat the cream until it forms soft peaks. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
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