Beating Cream
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 33 of 825.
Double cream beaten solid with egg beater. Whip churn and frothed cream
Cream from milk that has stood twenty-four hours is known as double cream. This cream, when chilled, may be beaten stiff with the Dover egg-beater in a very few seconds; if beaten a second too long it turns to butter. This gives a firm, fine-grained cream, and is used whenever a rich, stiff cream is required, as an addition to a salad dressing, for the filling of cream cakes and éclairs, for the filling of a bomb glacé (when no gelatine mixture is to be added), or to force through a pastry-bag and tube for a garnish. When it is used to give lightness, as in Bavarian cream, etc., it should be folded, not stirred, into the other ingredients.
With a Dunlap silver blade cream whip, cream may be quickly whipped and without spattering. Thin cream may be thickened with viscogen.
