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 – If you live in a particularly warm or humid climate, chill your bowl and the whip in the fridge before using it. This will help the cream to stay cold during whipping process. 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.
- 1 cup COLD whipping Cream
- 2 tbsp sifted confectioners/icing Sugar
- 1/2 tsp vanilla extract (optional)
- In a clean COLD bowl, put the whipping cream, confectioners sugar and vanilla extract (if using).
- Using a stand mixer or hand mixer, beat the cream for around 4 minutes 30 seconds. Stop once it starts to thicken and turn glossy. When you use a spatula to scoop it, it should not drip. The photo above that shows the cream dripping, that’s at 3 minutes stage. It starts to thicken, but still in thick liquid form. The final one that holds the spatula is the 4 minutes stage. 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 minutes, manually whisk it to avoid over whipping it.
Storage: This can be keep in the fridge for 2-4 days or 2-3 months in the freezer. I haven’t tried keeping it in the freezer though. I like making small batch and make only what is needed for the recipe.
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