Whipped Cream
Whipped Cream can be enjoyed on the low FODMAP diet if used in moderation. Stick with a 1/2 cup (60 g) portion.
Ingredients:
- 2 1/2 cups whipping cream or heavy cream, chilled
- 5 tablespoons sugar or sifted confectioners’ sugar (see Tips)
- 1/2 teaspoon vanilla extract; optional
Preparation:
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In a chilled bowl, beat cream, sugar and vanilla (if using) on medium-high speed with an electric mixer, until very soft peaks form. (Use wire-whip attachment if using a stand mixer.) Lift the beaters to assess texture. The cream should come to a peak that softly curves over onto itself. This is “softly whipped” cream perfect for topping desserts.
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Continue whipping if a stiffer texture is desired, such as when a recipe calls for “stiffly whipped cream”. Take care, as it firms up in texture quickly. The whipped cream is best if used immediately.
Notes:
TIPS
- If you want the purest flavor to your whipped cream, opt for granulated white sugar. If you need the whipped cream to hold up a bit, then use the confectioners’ sugar, which has a tiny bit of cornstarch added to keep it free-flowing, but its inclusion also helps the whipped cream hold its shape.
- To make 3 cups of an even more stabilized whipped cream, proceed as follows:
You need: 1 ½ tablespoons water, ½ teaspoon unflavored gelatin, such as Knox Unflavored Gelatin, 1 ½ cups (360 ml) chilled heavy cream or whipping cream and 1 ½ teaspoons to 1 tablespoon sugar, which is optional. Place water in a small bowl microwave safe bowl and sprinkle the gelatin over the water. Allow to sit and soften for 5 minutes. Microwave on High power in 5-second bursts until gelatin is dissolved. Meanwhile, whip the cream with the amount of sugar desired (or none at all) on low speed to allow it to thicken slowly. When you begin to see ribbons in the cream, slowly pour in the gelatin mixture, increase speed of beaters and beat until soft but true peaks form. Cover in the bowl and refrigerate for up to 24 hours, or slather on your dessert and refrigerate for same amount of time. It should remain lofty and not deflate or weep.