Understanding the 'floppy' stage!
Asked on 19 Apr 2018 by Mikeh0366
Hi, I am going to make (at least try) your famous chocolate (liquid glucose) cake.
It calls for cream to be beaten to floppy stage.
Can you give me advice on what exactly is the floppy stage in cream beating.
Thanks very much
Michael
Hello Michael,
The cream needs to be whipped carefully so that it thickens but is still soft enough to fall (or flop) from a spoon when it’s tipped and given a gentle flick.
It’s more work, but it is easier to control of you use a balloon whisk. However an electric hand whisk (or mixer with a whisk attachment) is much quicker but you need to be very careful that it doesn’t get too stiff. Cream can be easily over whipped in seconds!
Kind regards
Lindsey