I always make my whipped cream in a food processor. You don't get the volume you get with a beater, but I prefer the slightly denser, richer texture, and it is super easy and fast. No worries about chiling anything, and you get fool-proof, consistent results. Just pour 1-2 cups of cream, add anything you want, and turn it on, and in less than 30 seconds you have it. With just a little powdered sugar it holds up exceptionally well (I've had it in the fridge for 3-4 days without it breaking) so I rarely need to add any gelatin, and I can even frost a multiple layer chiffon cake with it.

• Reply