Chill a deep bowl, the cream, and the beater. Cream must be 30 % butterfat.
Beat cream quickly until it thickens and hold its shape; over beating will break the foam and cause butter to form.
To flavour, vanilla and fine sugar may be added when the cream begins to thicken.
Beat cream quickly until it thickens and hold its shape; over beating will break the foam and cause butter to form.
To flavour, vanilla and fine sugar may be added when the cream begins to thicken.
No comments:
Post a Comment