Manual Cuisinart SM-50 Series - Precision Master Stand Mixer (page 10 of 22) (English)

650791

Zoom out

Zoom in

1/22

Light cream may also be whipped, but will

not last as long. Creams that are not ultra-

pasteurized are best for whipping.

The yield of cream generally doubles in vol-

ume. To make 2 cups of softly whipped cream,

put 1 cup of heavy/whipping cream into the

well-chilled mixing bowl. Starting on Speed 2

and increasing to Speed 10 or 12, whip until

it just begins to hold its shape. Add about ½

teaspoon pure vanilla or other pure avored

extract and 1 to 4 tablespoons granulated,

superne or confectioners’ sugar. Whip until

the cream holds soft, oppy peaks.

To make whipped cream:

• Start with well-chilled cream, mixing bowl

and chef’s whisk (place bowl and whisk in

freezer for at least 15 minutes before making

whipped cream). The room should not be

too hot.

• Whip cream on low speeds until small

bubbles form – this will take about 30 sec-

onds. Gradually increase to Speed 12 and

continue beating until desired doneness,

being careful not to over-whip. It takes just

seconds for cream to go from smooth and

creamy whipped cream to whipped cream

with grainy bits of butter forming.

• If you are making a sweetened, avored

whipped cream, begin to slowly add the

sugar and avorings as the cream becomes

soft and billowy in appearance.

• Sugars should be sifted before adding to

whipping cream.

• Stop whipping cream when it has doubled

in volume – it should be smooth, creamy

and thick, forming either soft (for garnishing

desserts, folding into desserts) or stiff (for

topping cakes, desserts, piping decoratively)

peaks.

• Unless stabilized, whipped cream should be

served immediately.

STABILIZED WHIPPED CREAM

Stabilized whipped cream will hold longer in

the refrigerator before using, and it can also

be used for decorating, using a pastry bag

and tip. Using gelatin or a purchased stabilizer

will prevent whipped cream from weeping.

To make stabilized whipped cream, soften

powdered gelatin by sprinkling it over water

in a measuring cup. Let stand 5 minutes to

soften. Then place the measuring cup in a pan

of simmering water and stir over low heat until

gelatin is dissolved. Let cool slightly before

adding to cream – but do not allow to get cold

and harden.

• For 1 cup of cream, use ½ teaspoon gelatin

soaked in 1 tablespoon water.

• For 2 cups of cream, use 1 teaspoon gelatin

soaked in 2 tablespoons water.

• For 8 cups of cream, use 1 tablespoon + 1

teaspoon gelatin soaked in 8 tablespoons

water.

Follow basic whipping instructions, adding

cooled gelatin mixture to cream all at once

after it has whipped to a slightly thickened

stage.

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of Cuisinart SM-50 Series - Precision Master Stand Mixer in the language / languages: English as an attachment in your email.

The manual is 0,51 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Cuisinart SM-50 Series - Precision Master Stand Mixer

Cuisinart SM-50 Series - Precision Master Stand Mixer Manual - English - 58 pages

Cuisinart SM-50 Series - Precision Master Stand Mixer User Manual - Spanish - 22 pages

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info