One of the most important things to master in sundae making is whipped cream. Well-made whipped cream is one of life's true pleasures. At our stores, we whip the cream in a bowl with a whisk, 1 cup at a time. One cup will serve 8 to 10 people, so we whip cream many times per day. A few hints: Invest in a balloon or piano whisk, which has more wires than a regular whisk; these whisks incorporate the air into the cream faster than a standard whisk. If you can find non-homogenized cream from a local dairy, the cream will whip up faster and the whipped cream will have a lovely light yellow hue. And chill the bowl. The colder the cream and the bowl, the faster the cream will whip and thicken. For some desserts, like Oslo Ambrosia, I like to whip the cream to soft peaks. For others, I whip it to a firmer stage so that it will sit on the top of the sundae or other dessert in the traditional way. And if you do over-whip the cream slightly, so it begins to turn a bit bumpy, just add a tablespoon of fresh cream and whisk lightly to smooth it out. You can make whipped cream with honey or maple syrup. Just blend a little cream with the thick honey or syrup to thin it enough to blend easily with the rest of the cream.
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