Or if you’re adventuring outdoors, bring an ice pack to help keep everything chilled until the moment you’re ready to start shaking.ĭon’t be shy with the vanilla extract if you like the sweet and complex flavor it brings to baked goods. Stash your cream-filled Mason jar in a fridge until ready to serve. That means that cold cream takes less time to turn into foam than cream that’s warm or at room temperature. When cream is cold the fat is more solid, stable, and capable of holding air bubbles. Be sure to use full-fat cream (heavy cream or whipping cream) that’s fresh and preferably locally sourced. While this method is close to foolproof (a 4-year-old could do this on their own!), there are a few elements to keep in mind to ensure fluffy, creamy success.Īnything less than 30% fat won’t be stable enough to capture little air bubbles and transform into foam, leaving you with a shaken but soupy cream. You’ll end up with a spoonable but soft consistency that’s perfect for serving atop pie. Using this technique, you’re less likely to overwhip your cream or produce a grainy texture. Eventually, a network of fat globule-surrounded air bubbles develops into a semi-stable foam, also known as whipped cream. If you continue shaking the jar, you’ll increase the surface tension of the cream by adding even more air. What exactly is happening here? The fat starts to break down and destabilize due to the force of the cream sloshing around the jar. Initially, bubbles start to form that then pop and quickly disappear. (If you stop shaking in the early stages of making whipped cream, you’ll see the frothy texture rapidly dissipate and the cream return to its original state.) What’s the science behind this magic? It’s exactly the same as it is for regular whipped cream, only you’re providing the power behind the agitation. As you shake the jar, air is forced into the cream. You can whip cream by any means of agitation - most commonly, it’s beaten in a stand mixer (or with an electric hand mixer) until light and fluffy. However, there are other ways to incorporate air into cream, including using a whisk or simply shaking cream in a jar. Whipped cream brings balance and lightness to a dessert like Chocolate Cream Pie, while also making it feel special. What about the canned stuff? While store-bought whipped cream will work in a pinch, there’s something magical about the soft, billowy consistency of homemade whipped cream. The freshness of made-to-order whipped cream simply can’t be beat. Making it on the fly doesn’t always work either: Whipping cream in someone else’s kitchen requires bothering the host to get out the mixer (thus dirtying more dishes), or you’re relegated to an unexpected arm workout if there’s no mixer and you’re forced to use a whisk. The only trouble with bringing pies to gatherings - large and small, indoors and out - is what to do about the whipped topping? Most pies aren’t complete without a dollop of freshly whipped cream, yet pre-whipped cream doesn’t travel well and is tricky to make in advance.
Whenever there’s a question of who will make dessert for a gathering, I claim that job as quickly as possible. Between my love of baking and affinity for pie, I feel like I’ve scored the best role in the play when I’m the designated dessert baker. And that usually means I’m baking pie.
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