(NC) – Whipped cream is so rich-tasting that some fear it has no part in a healthy diet. Not true – as long as it’s enjoyed in moderation.
In fact, two tablespoons supply only 5 grams of fat and 49 calories (along with as much vitamin A as a peach). Also, the fat in whipped cream is rich in conjugated linoleic acid (CLA), a substance linked to decreased risk of some cancers. All in all, whipped cream is the perfect, utterly sumptuous treat.
4 Great Whip Tips
Some tips on how to make perfect whipped cream. For your information, 1 cup (250 mL) of 35% whipping cream usually produces about 2 cups (500 mL) of whipped cream.
- The Fool-Proof Method: Chill bowl and beaters thoroughly and make sure your cream is very cold. Whip at low to medium speed, rather than high speed. After cream has been whipped to soft peaks, gradually add sugar and flavouring. Whip to thick peaks and refrigerate promptly.
- Sweet & Tasty: You can sweeten and flavour your whipped cream to taste; however the usual proportions are 2 tbsp (30 mL) sugar and 1/2 tsp (2 mL) vanilla extract per 1 cup (250 mL) of 35% cream.
- Flavour-It-to-the-Max: Each 1 cup (250 mL) of fully whipped up cream can take 2 tbsps (30 mL) of liquid flavouring (e.g. orange juice concentrate or a liqueur) and still remain whipped.
- Increased Stability Tip: Whipped cream will stay thick longer if you use icing sugar as opposed to granulated sugar.
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