So you are at home and you need some fresh whipped cream for dessert, for an Irish coffee, for whatever you need it for, how do you do it?
So I am going to show you a quick little trick on how to help speed up the process, but also I am going to show you an old recipe that my grandmother taught me for Irish coffees.
Whipped cream usually is heavy whipping cream, add some sugar, and whip it up until you get the air in there aerated, and it slowly gets thicker and thicker until it forms peaks or looks like an ocean, it has waves in it, and thickens up.
Alright. So we are ready to start whipping. I have got my bowls all chilled here, in an ice bath. I have got whipped cream, and I have got brown sugar. Now, the reason why I have the bowls down here is I put ice underneath this bowl, this helps to chill bowl and it will help the process go. So you just want to steady your bowl and start whipping.
Not quite yet; I told you this is labor intensive, so you have got to really get in there, get that air in. We are almost there.
Alright. So as you can see, it's really starting to get thick here. Now, since we are going to make an Irish coffee, I am just going to do it for a couple of more minutes here, until the peaks really form. But with the Irish coffee you want to be still not quite solid. You want it to have a good little run to it, so that way it melts down your coffee glass. But here you go, as you can tell, it pays off. As you can see it's peaking now. Again, nice and thick. This is good cream for Irish coffee. Excellent!
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