The Baker's Appendix: The Essential Kitchen Companion, with Deliciously Dependable, Infinitely Adaptable Recipes by Reed Jessica
Author:Reed, Jessica [Reed, Jessica]
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-03-20T16:00:00+00:00
Refrigerate the can of coconut milk for at least 24 hours before you plan to make the whipped cream.
Open the can and scoop the firm cream layer on top into the bowl of a stand mixer fitted with the whisk attachment (or a large bowl, if using a hand mixer). Discard the water or use as desired. Beat the cream on medium speed until it is broken up and smooth, about 1 minute. Sift in the sweetener (if using). Beat until light and fluffy, about 2 more minutes. Beat in the extract (if using) on low speed until combined.
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