This week the kids were introduced to a pastry cutter, as well as strawberry huller. They all had a chance to use the huller and slice the strawberries. We also made fresh whipped cream using heavy cream and confectioners sugar. We sifted the sugar to avoid lumps in our whipped cream.
The kids were taught the importance of using a cold metal bowl to whisk the whipped cream (I placed a stainless steel metal bowl in the freezer for a few hours.).
One reason why people use metal containers to whip cream is that metal will stay cold when chilled, and it is important when making whipped cream that you beat the cream when it is cold and keep it cold while beating it. Since the beating process generates heat, whipping the cream in a cold metal bowl can help counteract this buildup of heat. What happens when you whip heavy cream with lots of fat in it is that the fat forms a matrix that traps air (tiny drops of fat disperse evenly and stick together). This fat matrix falls apart when warm. (Egg whites whip up the same way not because of fat but protein, so they remain somewhat solid at room temperature. Copper bowls help the process of beating egg whites, but this is a different story.) Cool Whip isn't real whipped cream, so it doesn't melt as easily.
You could probably mix whipped cream in a glass or plastic bowl if you did so in a cold room with cold beaters and cold cream. Adding a little gelatin to stabilize the whipped cream (making it firm) might also help.
You could probably mix whipped cream in a glass or plastic bowl if you did so in a cold room with cold beaters and cold cream. Adding a little gelatin to stabilize the whipped cream (making it firm) might also help.
Bottom line: I told the kids it's easier to get the results you're looking for when you use a cold metal bowl. Soft peaks form pretty quick. 😃
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