Diet
Whipped cream explained to children
January 12, 2012
Here is a fun and delicious activity to teach children (and maybe even adults!) how “liquid” cream becomes “solid” cream.
A few minutes before you whip cream…
- Place the bowl and beaters in the refrigerator to keep them cold until you whip the cream. If your child is older, you can use electric mixers, if your child is younger, use eggbeaters to avoid injuries.
When you are about to whip your cream…
- Pour whipping cream in the cold bowl.
- Show your child that the cream is liquid. You can also show him the space that it takes up in the bowl.
- Whip the cream with an eggbeater or electric mixers.
When the cream is whipped…
- Add a bit of icing sugar.
- Whip again to even the sugar in the cream.
- Show your child that the cream is now “solid” and that whipped cream takes up much more space than liquid cream.
- Explain to your child that the whips put little air bubbles in the liquid and that the little fat bubbles in the cream stick together so that the air bubbles don’t come out of the cream.
- Also explain that it is very important to use cold cream because fat bubbles are stickier when they are cold.
Then…
- Eat your whipped cream or refrigerate it immediately.
Make it last and freeze your cream…
- Shape little mountains with a spoon or with a pastry bag.
- Place your little treats on a cookie pan lined with baking parchment and freeze.
- Once frozen, transfer it in a hermetic container.
- Place the container in the freezer.
Eating whipped cream…
On a fruit pie, on fruit salad or, during the winter, on a nice cup of hot chocolate…
Nathalie Regimbal
Nutritionnist
Nathalie Regimbal is a dietician-nutritionist and mother of 3 kids. She oversees Manger Futé, a team of people passionate about diet that empowers those who want to feed children healthily.
To demystify nutrition and diet, Nathalie gives advice on the show La Cantine on Channel V. In addition to her collaboration with Mamanpourlavie.com, you can read her articles in several print and online magazines. Among others, she is a collaborator in nutrition for Yoopa and Célébrons magazines.
To make meal time easier for families and initiate kids to cooking, Nathalie has worked hard to write inspiring books: the best-seller Du plaisir à bien manger… 80 recettes gagnantes pour les familles, and the Mandoline series of illustrated cook books for children, the latest one having just won the prestigious prize of the best French Healthy cooking book from the Gourmand World Cookbook Awards 2010.
To help with meal preparation in daycare centres, the team of dieticians at Manger Futé offers classes and coaching. Manger Futé has also published the practical guides Élaborez rapidement un menu équilibré dans votre service de garde and Élaborez rapidement une politique alimentaire.
Discover Nathalie Regimbal's books:
Du plaisir à bien manger – 80 recettes gagnantes pour les familles
Mandoline – J’ai ça dans le sang!
Mandoline – Développe tes défenses naturelles!
