How to Whip Cream Successfully

How to Whip Cream Successfully

Whipped Cream

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!

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.

2. Chill your bowl – If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping.

3. Under whip rather than over whip – It’s better to under whip than over whip. Over whipping cream can separate and make butter. You don’t want that to happen. I find that in my hand mixer, medium speed, it takes 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 – Never walk away from a machine while cream is whipping or you will make butter. Once it eventually starts to thicken it will thicken quite fast.

How to make whipped cream

Ingredients:

  • 1 cup COLD Whipping Cream
  • 2 tbsp sifted Confectioners/Icing Sugar
  • 1/2 tsp Vanilla Extract (optional)

Instructions:

  1. In a clean COLD bowl, put the whipping cream, confectioners sugar and vanilla extract (if using).
  2. 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 liquidy.  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.

This can be keep in the fridge for 2-3 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.

Perfect whipped cream

Make whipped cream

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

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