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Have you tasted real whipped cream? I sure hope so. It puts Cool Whip and the canned stuff to shame. Homemade whipped cream is ultra luxurious, decadent, and as delicious as the best vanilla ice cream. Real whipped cream doesn’t have any strange preservatives or additives, either. Whipped cream is the perfect creamy topper for desserts and hot drinks. Since the holidays are here, I thought I’d share a tutorial with everything you need to know about making whipped cream. If you’ve never made whipped cream before, it may seem a little intimidating at first. I promise, it’s so easy to make. You can make whipped cream in under 10 minutes! Watch How to Make Whipped CreamWhipped cream is truly so easy to make. Here are a few tips before you get started:
Uses for Whipped CreamHere are a few recipes that would benefit from a dollop or two:
Soft PeaksSoft peaks are like semi-melted ice cream. At this stage, the whipped cream is floppy but has an ultra luxurious texture. Soft peaks are perfect for folding into desserts or floating on top of Irish coffee. Medium PeaksImagine a slice of classic pumpkin pie dolloped with homemade whipped cream—that’s what medium peaks look like. At this stage, the whipped cream will have more significant swirl marks and a more stable structure. Stiff PeaksAlso known as firm peaks, stiff peaks have an intensely rippled texture when you lift the beaters. Stiff peaks aren’t quite as luxurious and decadent as the former two, but you could ice a cake with this texture. Once your mixture reaches stiff peaks, stop blending! You’ll see what happens if you blend too long below. When You’ve Whipped Too LongAt this point, the mixture is grainy and losing volume. It’s literally falling apart—the fats and liquids are separating into butter and buttermilk, respectively. How to fix it: Depending on how over-whipped the mixture is, you might be able to save it by letting the mixture chill out in the refrigerator for 30 minutes to 1 hour and then stirring with a spatula to combine. For a more immediate fix, you can try stirring in a few tablespoons more heavy cream with a spatula. If those don’t work, you might as well turn the mixture into butter! Here, you can see examples of soft, medium and stiff peaks side by side. I hope it’s helpful! Please let me know how your whipped cream turns out in the comments. I’d love to hear how you use it. Homemade Whipped Cream
★★★★★ 4.7 from 31 reviews Learn how to make luscious homemade whipped cream with this simple recipe. Your whipped cream will turn out perfectly, every time. Don’t forget to chill your bowl and beaters in advance! Recipe yields about 2 cups whipped cream. Scale Ingredients
Instructions
NotesChange it up: For flavored whipped cream, you can add 1 or 2 teaspoons bourbon or whiskey, ½ teaspoon ground cinnamon or pumpkin spice blend, or ¼ teaspoon mint or almond extract. Or, try 2 tablespoons cocoa powder or peanut butter. For whipped cream with a light tang, add up to 2 tablespoons thick yogurt or crème fraîche. ▸ Nutrition InformationThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here. Reader InteractionsHow long does it take to whip up cream by hand?Place the cold cream into a large metal bowl. Add the sugar, salt, and vanilla. Using a balloon whisk, whisk rapidly back and forth until the cream thickens to your liking. With this amount of cream, you should have nicely whipped cream in about 2 minutes.
How do you whip cream faster by hand?Four Tips for Faster, Easier Whipped Cream by Hand. Choose a really big bowl. ... . Make sure both cream and bowl are thoroughly cold. ... . Whisk side to side. ... . Use your sink. ... . Dishes for Dolloping.. How long should cream take to whip?Watch for firm peaks (8 to 9 minutes).
If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture. If you take your whisk out of the cream, the peaks will be completely stiff. If you whip much more beyond this stage, you'll make butter.
Why is my whipping cream not thickening?You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.
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