Article

Whipping and Folding

Whipping and folding are two processes often required for many dessert recipes. Chris Ryding demonstrates whipping by making a simple chantilly crème, a French classic that can be added to many cakes and pastries.  He then demonstrates the process of folding.

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Video Transcript

Hi. My name is Chris Ryding. I'm a natural and organic food chef from the great Midwest. And I'm here today to talk about processes you find regularly in recipes—whipping and folding.

Today, to illustrate the whipping technique, we're going to make a Chantilly whipped cream.

I've got two bowls set up here. The bottom bowl has ice. I'm going to add some water to it so it will cool the bowl on top. I'm going to go ahead and add the cream now.

So, in order to make whipped cream, we're going to use a flexible whisk. And we're going to use one of two actions. We're going to grip it with our thumb to the back and push forward. And we're going to turn our wrist over and pull back. This is a process of incorporating air into your ingredients to make them lighter and fluffier, and it's commonly found in baking used in whipping creams and/or whipping eggs.

While I'm whisking, I'm going to add some of my sugar—2 tablespoons. You can see the cream is starting to thicken up now.

I'm choosing to whip the cream today by hand, but you can also use a high-speed electric mixer. Just make sure the bowl is cold and the cream is very cold.

You can see the cream is starting to thicken and almost starting to look like a batter. It should be peaking pretty soon. You can see we're almost there now.

We're going to pull this up with the whip. You can see that it peaks, and it holds itself. I'm going to whip it just a little bit more. If I over-whip it, it will turn to butter.

Folding is the process of incorporating a heavier and a lighter ingredient together. Generally, you want start with the heavier ingredient on the bottom. Add the lighter ingredient to the top. And then flip the heavier ingredient over the lighter ingredient until you get a uniform color.

You can see the white from the heavy cream has been incorporated into the dark of the chocolate. And they're mixing together to make a milk chocolate color.

This isn't really a recipe. I'm demonstrating a technique here—basically pulling the heavier ingredients up off the bottom of the bowl and folding them over the light ingredients.

For recipes that incorporate this technique, you can visit our website.

I'm Chris for Co+op, stronger together.