A few minutes before you whip cream…
- Place the bowl and beaters in the refrigerator to keep them cold until you whip the cream. If your child is older, you can use electric mixers, if your child is younger, use eggbeaters to avoid injuries.
When you are about to whip your cream…
- Pour whipping cream in the cold bowl.
- Show your child that the cream is liquid. You can also show him the space that it takes up in the bowl.
- Whip the cream with an eggbeater or electric mixers.
When the cream is whipped…
- Add a bit of icing sugar.
- Whip again to even the sugar in the cream.
- Show your child that the cream is now “solid” and that whipped cream takes up much more space than liquid cream.
- Explain to your child that the whips put little air bubbles in the liquid and that the little fat bubbles in the cream stick together so that the air bubbles don’t come out of the cream.
- Also explain that it is very important to use cold cream because fat bubbles are stickier when they are cold.
Then…
- Eat your whipped cream or refrigerate it immediately.
Make it last and freeze your cream…
- Shape little mountains with a spoon or with a pastry bag.
- Place your little treats on a cookie pan lined with baking parchment and freeze.
- Once frozen, transfer it in a hermetic container.
- Place the container in the freezer.
Eating whipped cream…
On a fruit pie, on fruit salad or, during the winter, on a nice cup of hot chocolate…
