For such a simple pleasure, the perfect whipped cream is often elusive. Sometimes it's whipped too much, other times it falls or seeps. Apparently, Nancy Silverton never has this problem. Author, cook, and restaurant owner, Nancy Silverton insists that with her method you can even whip the whipped cream hours before a dinner or event and it still won't deflate. You don't have to fuss with gelatin or cornstarch, each of which people have said stabilizes whipped cream. You don't even have to stress too terribly much about the exact temperature of the heavy cream.
Instead, you have to break out a little crème fraîche. That's the secret! Food 52 reported that crème fraîche has a higher fat percentage than heavy cream, so it's going to hold firm. You wouldn't want to use all crème fraîche because it'll weight down the whipped cream. But a little goes a long way towards silky, billowy whipped cream each and every time.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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