recipe

November 10, 2023

Whipped Cream

Bowl of Whipped Cream

Making whipped cream is simple, but a few tricks can help you achieve the best results.

Here are some tips for whipping cream:

  1. Start with Cold Cream: Make sure your heavy cream is very cold. Chill the cream, the mixing bowl, and the beaters, or whisk in the freezer for about 15-30 minutes before you start.
  2. Use Heavy Cream: Choose heavy cream with a high-fat content (at least 36%). The higher the fat content, the easier it is to whip.
  3. Chill the Mixing Bowl: A cold bowl helps the cream whip faster. You can place the mixing bowl in the refrigerator or freezer briefly before whipping.
  4. Add Sweetener and Flavorings at the Right Time: If you’re sweetening your whipped cream, add sugar or other sweeteners gradually after the cream has thickened a bit. Adding it too soon can interfere with the whipping process.
  5. Whip at Medium Speed: Start whipping at a medium speed to avoid splattering. Once the cream begins to thicken, you can increase the speed.
  6. Watch Closely: Whipping cream can go from soft peaks to stiff peaks quickly. Watch closely and stop whipping when you reach the desired consistency.

Remember that practice makes perfect; the more you whip cream, the better you’ll judge the right consistency and achieve the desired results.

Whipped Cream

Whipped Cream

Yield: 2 cups

Whipping cream is easy but there are some good tips and tricks to maximize your volume and flavor.

Ingredients

  • 1 cup cold heavy whipping cream
  • 2 Tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

    1. Refrigerate your mixing bowl and whisk attachment 30 minutes prior to whipping your cream for best results, but any length of time helps

    2. Using a mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form, about 3 minutes.

    3. Take the bowl off the stand mixer and continue to whiop by hand until medium peaks form

    4. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream and fold it in gently by hand with a spatula until it loosens up

    5. Use immediately or cover tightly and chill in the refrigerator. This cream should stay stable for 2-3 days

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

 
Skip to Recipe