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In this video you will learn how to whip cream from a culinary expert. First, you will need two bowls and granulated or powdered sugar. In one bowl, add an ice bath and place the other bowl on top. Keeping your cream cold while you whip will solidify the fat right away. Pour your cream and begin to whip. Once the cream gets thick and the volume is maximized, grab the granulated or powdered sugar and whip until firm. Make sure to whisk from the wrist and not from the elbow or shoulder. Don't over whip the cream. Whisk until there are stiff peaks present. Learn more culinary advice from the experts at Le Cordon Bleu.
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