Whipping Cream & Preparing a Pastry Bag for Lemon Mousse

Part of the Video Series How to Make Lemon Mousse

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How to whip cream and prepare a pastry bag to decorate lemon mousse; get expert tips on making traditional French dessert recipes in this free cooking video.

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Whipping Cream & Preparing a Pastry Bag for Lemon Mousse
Hi, I'm Karen for Expert Village. Now let's whip some cream for decorating our lemon mousse. We're going to be using a cup of whipping cream and just pour that in there. Now if you're using a nondairy whipping cream, it's already sweetened. If you're using a whipping cream or a heavy cream that isn't sweetened, you may want to add a little bit of confection or sugar, just to sweeten it a bit. We'll whip that until it's nice and it has stiff peaks. Okay, our whipping cream is done. Now we're going to place this whipping cream into a pastry bag fitted with a wide star tip. Now, even if you're not interested in cake decorating, it's well worth it to get a big pastry bag and some nice wide tips for decorating with whipped cream because it's so easy. I'm going to use the widest tip and you just put the tip into the pastry bag and make sure that it's in there nice and tight. Fold down the top of the pastry bag and you use your hand underneath like this to hold the bag and then you can just fill it. Scoop the whipping cream right into there to fill it. Fill it up and push the whipping cream down into the tip to fill the bag nicely and we'll set that aside. Then just unfold it and give it a little bit of a scoot to get the cream all the way down into the tip. Now gather up the extra bag and in your hand like this, with your thumb and your finger holding the pastry bag and your palm is going to do the squeezing, you twist the bag so this your thumb and your finger are holding the excess bag and you're twisting like this to put some pressure on the content. Then as you decorate, you're going to squeeze your hand between your fingers and your palm and that's how you squeeze it. You're going to guide with your other hand and you can make simple rosettes or you can make little eights and we're going to go all the way around our lemon mousse with something pretty.

About the Expert

Expert: Karen Weisman graduated from Boston University with a degree in Hotel & Food Management. She helped a grocery store chain develop & launch a gourmet food division, and opened her own her restaurant. Read More