Making a whipped cream is one of the must and basic thing that you should know if you are into baking. Whipped cream  can be used in cakes, cupcakes, pie, tart, ice cream , frosting and many more. You can of course buy a ready to use whipped cream or just make your own. Although, it is so simple and easy, it is easy to fall into the trap of over beating it, thus ending up with a butter rather than a whipped cream.So, how long should you beat it and when should you stop beating? Let me show you how. Let’s get started!

Tips on How to Whip Cream Successfully

1. Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks. This is key to having a soft, fluffy whipped cream that hold its shape longer.

2. Chill the bowl and the whip – Chill your bowl and the whip in the freezer before using it, at least 15 minutes. This will help the cream to stay cold during whipping process, and will produce a stiff and stable whipped frosting that can be used for piping and decorating. A warm bowl and whip can hinder in making a fluffy whipped cream.

3. Under whip rather than over whip – It’s better to under whip than over whip. Over whipping the cream will end you up with a butter and you don’t want that to happen. You have over whipped it if the consistency becomes too thick and it resembles a lump of thick cloud, also you will notice that a water will start to separate.  I find that in my hand mixer with medium speed setting,  it takes 3-4 minutes to get to the right texture. Mixer speed setting could vary, so, watch carefully to the texture of your whipped cream. Start paying attention on 2-3 minutes stage.

4. Keep a close eye on the consistency – Never walk away from a machine while cream is whipping or you will end up with a homemade butter instead. You don’t want it to reach the point where it starts to get really thick and cloud like. When water starts to separate, there is no way to salvage for use as whipped cream. If that happens, just continue whipping and once the water separates, you will have a chuck of soft homemade butter. It is not your goal, but at least you don’t have to throw the entire batch.

Ingredients:

• 1 cup COLD Whipping Cream (The liquid whipping cream in a carton)
• 2 tablespoon Confectioners/icing Sugar
• 1/2 teaspoon Vanilla Extract (optional)

Instructions:

1. Chill the bowl and the whisk in the freezer at least 15 minutes before using it. The chilling process will help produce a more stable and stiff whipped cream.
2. In a clean COLD bowl, pour the whipping cream. Sift the confectioners sugar and add vanilla extract (if using) onto the whipping cream. Using a stand mixer or hand mixer, beat the cream for around 4 minutes 30 seconds. Mixer speed setting could vary, so, watch carefully to the texture of your whipped cream. Start paying attention on 2-3 minutes stage. At last 1 minute, manually whisk it to avoid over whipping it. To test if done, turn the bowl up side down. If the frosting hold and do not slide off the bowl, than it is ready to go. The texture should be light, fluffy, glossy and smooth. Be careful not to over beat it as it will clump (like thick clouds), once you get to that stage, there is no turning back and it will start to clump like when making homemade butter.

Storage

This can be keep in the refrigerator for 2-4 days. Manually whisk for 30 seconds before using to restore smooth texture.

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