This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
There are many ways to whip cream. The following is very highly indorsed: Keep the cream on ice until ready to whip. Take 2 earthen vessels about 6 inches in diameter. Into 1 bowl put 1 pint of rich sweet cream, 2 teaspoonfuls powdered sugar, and 5 drops of best vanilla extract. Add the white of 1 egg and beat with large egg beater or use whipping apparatus until 2 inches of froth has formed; skim off the froth into the other vessel and so proceed whipping and skimming until all the cream in the first vessel has been exhausted. The whipped cream will stand up all day and should be let stand in the vessel on ice.
Special machines have been constructed for whipping cream, but most dispensers prepare it with an ordinary egg beater. Genuine whipped cream is nothing other than pure cream into which air has been forced by the action of the different apparatus manufactured for the purpose; care must, however, be exercised in order that butter is not produced instead of whipped cream. To avoid this the temperature of the cream must be kept at a low degree and the whipping must not be too violent or prolonged; hence the following rules must be observed in order to produce the desired result:
1. Secure pure cream and as fresh as possible.
2. Surround the bowl in which the cream is being whipped with cracked ice, and perform the operation in a cool place.
3. As rapidly as the whipped cream arises, skim it off and place it in another bowl, likewise surrounded with ice.
4. Do not whip the cream too long or too violently.
5. The downward motion of the beater should be more forcible than the upward, as the first has a tendency to force the air into the cream, while the second, on the contrary, tends to expel it.
6. A little powdered sugar should be added to the cream after it is whipped, in order to sweeten it.
7. Make whipped cream in small quantities and keep it on ice.
Cummins's Whipped Cream.— Place 12 ounces of rich cream on the ice for about 1 hour; then with a whipper beat to a consistency that will withstand its own weight.
Eberle's Whipped Cream.—Take a pint of fresh, sweet cream, which has been chilled by being placed on the ice, add to it a heaping tablespoonful of powdered sugar and 2 ounces of a solution of gelatin (a spoonful dissolved in 2 ounces of water), whip slowly for a minute or two until a heavy froth gathers on top. Skim off the dense froth, and put in container for counter use; continue this until you have frothed all that is possible.
Foy's Whipped Cream.—Use only pure cream; have it ice cold, and in a convenient dish for whipping with a wire whipper. A clear, easy, quick, and convenient way is to use a beater. Fill about one-half full of cream, and beat vigorously for 2 or 3 minutes; a little powdered sugar may be added before beating. The cream may be left in the beater, and placed on ice.
American Soda Fountain Company's Whipped Cream.—Take 2 earthen bowls and 2 tin pans, each 6 or 8 inches greater in diameter than the bowls; place a bowl in each pan, surround it with broken ice, put the cream to be whipped in 1 bowl, and whip it with a whipped cream churn. The cream should be pure and rich, and neither sugar nor gelatin should be added to it. As the whipped cream rises and fills the bowl, remove the churn, and skim off the whipped cream into the other bowl.
The philosophy of the process is that the churn drives air into the cream, and blows an infinity of tiny bubbles, which forms the whipped cream; therefore, in churning, raise the dasher gently and slowly, and bring it down quickly and forcibly. When the second bowl is full of whipped cream, pour off the liquid cream, which has settled to the bottom, into the first bowl, and whip it again. Keep the whipped cream on ice.
The addition of an even teaspoonful of salt to 1 quart of sweet cream, before whipping, will make it whip up very readily and stiff, and stand up much longer and better.