We were asked about the possibilities of making hot whipped cream. My immediate response was that of course it was possible, though I wondered why one would want to make hot whipped cream. We set about the task, using half and half instead of cream and adding body and stability with Methocel and xanthan gum. As we formulated the recipe, really just working with a base ratio, and started whipping the mixture I still wondered about its culinary uses. As the cream leavened and warmed possibilities began to reveal themselves. The goal for the chef we were working with was to make a cheese flavored cream, really an ethereal fondue to compliment a ragout of mushrooms and accent a steak. The hot, leavened cream was incredible. While it spoke of the dairy it consisted of, I could certainly see the direction we were going in with the hot whipped cream destined to be enriched with Munster cheese.
Though the hot whipped half and half is, by itself, quite inspiring, I have just begun to see the further possibilities. One is as a traditional liaison, although instead of adding a cold cream to a hot soup we may instead add a hot cream to the hot soup. In that same vein we may make a hot whipped lobster cream to enrich a lobster bisque. The permutations on this line of thinking are endless.
We may also look at cold pies like lemon or chocolate or strawberry topped with warm, spiced, whipped cream. No, this may not replace the comforting staple of warm apple pie topped with soft peaks of cool cream, but there are definite possibilities to explore.
Answers are easy, seeing the question is difficult.
