Beating Cream

Double cream beaten solid with egg beater. Whip churn and frothed cream

Cream from milk that has stood twenty-four hours is known as double cream. This cream, when chilled, may be beaten stiff with the Dover egg-beater in a very few seconds; if beaten a second too long it turns to butter. This gives a firm, fine-grained cream, and is used whenever a rich, stiff cream is required, as an addition to a salad dressing, for the filling of cream cakes and éclairs, for the filling of a bomb glacé (when no gelatine mixture is to be added), or to force through a pastry-bag and tube for a garnish. When it is used to give lightness, as in Bavarian cream, etc., it should be folded, not stirred, into the other ingredients.

With a Dunlap silver blade cream whip, cream may be quickly whipped and without spattering. Thin cream may be thickened with viscogen.

Dunlap Beater For Whipping Cream Quickly And Without Spattering