This action might not be possible to undo. Are you sure you want to continue?
Flavored Whipped Creams from scratch
by Kyle Branche
Professional Bartender, Cocktail Specialist
Many moons ago when I first started out in the business, I was working the bar in a brand new
Embassy Suites hotel on Camelback Road in Phoenix, AZ. One of our preps was to make fresh whipped cream each evening behind the bar, for hot drinks during the cooler/winter months, and blended and cream drinks for warmer/summer months. It wasn’t until the last few years watching the beverage palate shift into the endless flavorfest it is today, that the same form of expanding could be done with the use of fresh whipping cream, enhancing this garnish as a creative closer (and beginning) to a drink, whether it be blended with drop-dashes of spirited liqueurs/schnapps, a drink with no alcohol using the various flavors of Italian syrups, or the use of flavored sugars available on the market today. I’ve been adding a few drops of green creme de menthe atop whipped cream for the Irish Coffee and Nutty Dubliner for years, with bar patrons getting the slyist grin when they see it coming. That great color of the flag at the top. Not much though, just a little is enough. You want it as a visual compliment to the drink, with just a touch-addition of flavor, not to mess with the main flavor ingredients of the cocktail itself. This works great, but when blended in fresh, is better. Either way, preparation is the key. You need a clean blender and some fresh whipping cream you can get at your local grocery or whole foods store. Have some sugars nearby off to the side for possible use. These won’t be necessarily light whips, as whipping cream is normally heavier and more dense, but it’s for good reason. Last but not least is a selection of tempered, yet sizeable glassware that goes well with these “hot” categories of drink.
Temperatures and Proof Temps of the liquids going into the blender matter to a great degree, pardon the pun. It is best for everything to be cold. The whipping cream, the liqueurs and syrups. There’s better bonding so to speak when the liquids aren’t compromising their solidity for neutral ground, temperature-wise. The process of density, quickens. Spirits naturally have a bit of a heat element to them, therefore it’s always best for what we’re creating here, to start them off cold. Some liqueurs have a very low spirit-base to them, while the proof in others can be higher and more pronounced. If so, this equates to more alcohol and less sugars, resulting in a thinner liquid going in. If the chosen liqueur is low in proof (ABV), meaning less alcohol and more sugars overall, this results in a thicker liquid with a slight syrupy texture, better for blending and becoming in the whipped state with the cream. This is true for almost the entire schnapps category, where there’s normally a great deal of fruit sugars and low proof. There are a few select schnapps though, specially produced with a much higher alcohol content in mind, of which you won’t normally consider for blending purposes. Hot Drinks When a customer receives the coffee cocktail they ordered, the first sip can end up being less than hot, more like lukewarm. There could be a combination of reasons why, like: 1. The tempered glass used to prepare the drink in is not pre-heated first. 2. Glassware for coffee cocktails should be larger in oz. amount, so the heat of the liquid powers the glass hot, instead of the other way around. Some standard sizes today are for more of a quick sipper instead of a drink to lounge with for a while. 3. When the addition of the recipe’s room temp liqueurs goes into the hot coffee, it reduces in temperature naturally, then comes the cool-temped whipped cream at the top. The hot part of
the drink needs more of a fighting chance to stay hot longer. The amount of liqueurs used would be best to not exceed beyond 1½ oz in total, for it’s meant to gently flavor the coffee, not take it over. Other hot drinks like toddies, teas, hot ciders, cobblers, grogs and hot chocolate need similar attention when preparing so the drink always arrives to the customer at the right temperature. Make sure the hot liquid of the recipe is piping hot going in, because it won’t stay that way for very long when everything else hits it. Flavor World Like we already see the bartending practice of dusting accents of cinnamon, nutmeg, ginger spice, allspice, apple spice, coconut shavings, cocoa powder, and other potentially workable spices, sugars, chopped nuts and liqueur dashes over the top of whipped cream, all we’re really doing now is taking it one step, deeper. Call it “Whipfusing”.
There is such a range of liqueurs and schnapps to choose from for the process of fusing with whipping cream, including fruity, herbal, medicinal, nutty, floral, and cream (emulsified). The following entries are a good start for experimentation with bar masters and chefs. Afrikoko Benedictine Agwa Amadeus Amaretto Amsterdam Canton Ava Tahiti Bauchant Napoleon Chambord
Celtic Crossing Cointreau
Cherry Marnier Creme de Cassis Drambuie Intrigue Licor 43 Midori
Clement Creole Damiana Frangelico Kahlua
Creme de Noyaux Eau de Vie
Domaine Charbay Galliano Godiva
Dracula’s Potion Gran Caffe Illy
Ke Ke Beach Mathilde
La Grande Passion Maui Medoc
Mirabelle Pisang Ambon
Shakka Ty Ku
Silhouette Uphoria Zamoura
Snow Storm Vandermint
Many Italian cordial syrups are available on the market today in a wide range of flavors with no alcohol. Some brands include Da Vinci, Torani, Stasero, Fontana and Monin. The flavors include: Kiwi Apple Melon Praline Amaretto Caramel Toasted Walnut Butter Rum Chocolate Macadamia Tiramisu Marionberry Grape
Caribbean Falernum Loganberry Papaya
Butter Pecan Key Lime
Pumpkin Pie Almond Roca
Fruit Punch Orgeat
Normally, you add a little sugar to whipping cream when it’s in the blender doing its thing, to achieve a measured level of sweetness, as on its own can be a bit bland and tasteless. So, if we’re doing this already, why not consider raising the bar and experiment with the wide variety of flavored sugars currently on the market today from places like Planet Sugar (cocktailcandy.com) and Faerie’s Finest Gourmet sugars (FaeriesFinest.com), such as: Sour Apple Almond Bliss Citrus Burst Banana Split
Cool Mint Coffee Hazelnut Flowers
Anise Forever Macadamia Nut Nicely Nutmeg
Cinnamon Swirl Maple Candy Winter Spice
Ginger Snap Rootbeer Float
Lavender Lilt Jamaican Rum Cider & Spice
You can also try using fresh fruit pan-simmered syrups (cooled and thickened), preserves or a little bit of soft, chopped fruit, as long as the weight doesn’t hinder the whip-to-thick process.
Desserted This idea is also great for use with the sweet part of the dining experience, as waiters can consider offering a flavored whipped cream topping that may pair up well with several selections from the house’s current, seasonal, and rotational dessert tray. Prep The amount of flavoring used in the whipping cream will also require experimentation to get to the desired level of accent, and maybe color as well. For the liqueurs and syrups, add drops at a time. For the sugars, add a pinch at a time. Grow the flavor as it’s whipping and mark how much gets you to the desired taste. In trying flavor combinations, new or from known recipes, first put drops of desired flavor ideas together in a shot glass, stir with a straw and sip to taste before it’s added to the cream. The whipping time in the blender is fairly quick to thickness. Just be patient and have a long spoon ready to transfer contents from the blending cup to your chosen container. Taste as you go along, and soon, like everything else we do behind the bar and in the kitchen, you’ll have the recipes down in no time. Storage Store small containers of chosen liqueurs, schnapps, syrups and sugars in the backbar cooler for safe keeping and readier prep temperature, in either plastic stor ‘n pour or glass containers. Yet, for finished whipping creams, it’s best to use glass, as it keeps it colder, hence the possible increase in longer lasting thickness. It may be best to only make enough for the evening at hand, never making too much of one flavor, and starting with fresh everyday. Overall, there are some wild flavor ideas to consider having fairly inexpensive fun with in order to create something special, and to signaturize a new practice for your customers to remember. Who would’ve thought ? Us, of course, because it’s a culinary art! END
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.