One half pint of double or very rich cream costs ten cents, and may be diluted one half, giving a pint of cream as called for in the receipts. Cream should be placed on the ice for several hours before it is whipped. It is essential to have it very cold, otherwise it will not whip well; and also, if rich cream, it will form particles of butter. If not lower than 60 deg. it will all go to butter. Place the bowl containing the cream in a larger bowl containing cracked ice, and with a cream churn, Dover beater, or wire whip, whichever is convenient, whip it to a stiff froth; continue to whip until it all becomes inflated. If the cream is cold it will take but a few minutes. This gives a firm, fine-grained cream, which is used for Bavarians, mousses, ice-creams, etc. When a lighter and more frothy cream, called syllabub, is wanted for whips and sauces, dilute the cream more, and remove the froth from the top of the cream as it rises while being whipped, and place it on a fine sieve over a bowl to drain. That which drips through the sieve replace in the whipping-bowl to be again beaten. The flavoring and sweetening are added after it is whipped for the first method; but it is better to add it before for the latter, as mixing breaks down the froth. Whipped cream, like beaten whites of eggs, added to gelatine or custard mixtures, gives them a sponge-like texture. It should be drained, and added only when the mixtures are cold and ready to be molded or frozen. It is then cut in lightly, not stirred. Some judgment must be used about diluting the cream, and it must stand several hours on ice to insure success.
Cream whipped by the first method is the one recommended for all purposes. When it is added to other things, any liquid cream that may have dripped to the bottom of the bowl should not be put in.