Whipping lots of cream for delicious summertime desserts? I’ve been going through gallons of the stuff, using it for ice cream, mouses, and toppings. It’s the perfect luxury for anyone – including those on low glycemic diets, raw diets and gluten free diets. If you want to whip it even faster make sure the cream, bowl and whisk are chilled. I put my mixer bowl and whisk in the freezer for 10 minutes or so before using. This will save your arm if whipping by hand, but I still chill everything even though I whip in my Kitchenaid – the result is a fast, billowy cloud of YUM.
PS: Don’t do this for whipping egg whites. They need to be at room temperature.