Cook's Illustrated

KITCHEN NOTES

BEST PRACTICES FOR WHIPPING CREAM BY HAND

Our Choux au Craquelin recipe (page 14) requires whipping just 1 cup of cream, which hardly warrants dragging out the stand mixer. But whipping cream by hand can be a real chore (and make a mess) if everything isn’t just so. Follow these simple guidelines and you may decide to take the manual route more often. –A.G.

CHOOSE A REALLY BIG

BOWL Use a much bigger bowl than you think you’ll need (at least eight times the volume of the unwhipped cream); this will give you the freedom to whisk with abandon. Choose stainless steel or glass, which stay colder than plastic does.

COLDNESS COUNTS

The colder the cream, the faster it whips.

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