to the granular stage). The cook can cut the
whipping time of any cream by slightly
acidifying it (1 teaspoon/5 ml lemon juice per
cup/250 ml), which makes the proteins in its
globule membranes easier to strip away.
Methods: Hand, Machine, Pressurized Gas
Cream can be foamed by several different
methods. Whisking by hand takes more time
and physical exertion than an electric beater,
but incorporates more air and produces a
greater volume. The lightest, fluffiest
whipped cream is produced with the help of
pressurized gas, usually nitrous oxide (N 2 O).
The most familiar gas-powered device is the
aerosol can, which contains a pressurized
mixture of ultrapasteurized cream and
dissolved gas. When the nozzle is opened and
the mixture released, the gas expands
instantly and explodes the cream into a very
light froth. There is also a device that aerates
ordinary fresh cream with a replaceable