Partially Whipped Cream
Not a solid whipped cream nor is it a runny liquid. Somewhere in the middle but wholly it's own thing.
Equipment
- Measuring Equipment (jigger)
- Food Processor with Whisk Attachment (optional, but recommended)
- Bowl or Container
Ingredients
- 200 ml Heavy Whipping Cream [35% fat or higher] (1 Cup)
- 1 Teaspoon Vanilla Extract (optional)
Instructions
- In a chilled mixing bowl, or food processor, add the cream.
- Whip the cream with a whisk until bubbles no longer collect on the surface. This takes about about 3 minutes with a Kitchenaid on medium speed.
- The final version should be less than stiff (like a whipped cream would be) and still pourable.