![]() Softly whipped cream dollops nicely and maintains a smooth, creamy texture cream beaten to stiff peaks starts getting a slightly grainy texture and can quickly separate into butter and buttermilk if over-beaten. What are soft peaks? When the whisk or beaters are removed from the cream, a soft peak should form in the cream, but the peak should drop to the side, not hold its shape entirely. Add the mixture to the bowl of the stand mixer, and pour in the remaining ingredients. Slowly pour the milk into the butter, and continue to whisk for a further 5 minutes. Whip, whisk, or beat the cream until it forms soft peaks. Take the bowl off the heat, and whisk until the butter is completely melted. Add your sugar, salt and lemon juice and stir to dissolve the sugar.
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