Thanks to a tip from the LA Times Test Kitchen, we just learned the best way to make perfectly light yet long-lasting whipped cream in under five minutes, with no bowl-chilling required. The secret is using a food processor or small food chopper. Have you ever tried this?Test Kitchen manager Noelle Carter says it produces a texture "superior to any other" and we would have to agree. And it couldn't be easier: pour cold whipping cream into the food processor, add sugar or flavorings like vanilla and let it whiz for a minute or two, until it's the right consistency.
The bowl and blade can be at room temperature, so the whole process takes just minutes. We tried it this past weekend, adding fresh whipped cream at the last minute to a dessert we made for a Super Bowl party. Not only was this technique fast, it also produced a whipped cream with great texture that held up to a warm car ride and a two-hour wait in the fridge. We'll never make whipped cream with a mixer again!
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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