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When Whipping Cream

By Edited Jan 9, 2014 0 0

The 10 Secrets to Decadent Whip Cream

I have been whipping cream for a while.  How hard can it be, right?  You whip the cream.  Little did I know there are a few simple steps you can take to greatly improve the quality of your end result. And these are the ten simple steps that you can take to make your whipping of cream less painful, and more delicious.

1.) Amount is one of the hardest things for people to estimate.  Trying to whip too little cream will be difficult and end up lumpy but who needs a pint or more of whipped cream?  It is important to remember that cream will double in size after being whipped.

2.) The bowl you whip the cream in will make a difference in how much you enjoy the experience.  A deep bowl that isn't too wide is best.  This will make sure that you get all of your cream whipped evenly.

3.) Chilling your bowl and utensils in the freezer will make the process go a lot faster.  Your cream should have already been in the refrigerator for at least 15 minutes and your bowl and whisk/beaters in the freezer for about 5 minutes.  You should not delay whipping your cream.  Begin whipping as soon as you remove it from the refrigerator. 

4.) If you are a beginner at whipping cream then you should start with a hand whisk and not an electric mixer or food processor.  This will give you more control over the consistency.  Cream will go from liquid to solid very quickly and if you don't have a trained eye, you may end up kicking yourself over a couple batches.  You want to get soft peaks forming, which means when you pull the whisk out of the cream it holds a peak but droops over at the top.  If stiff peaks form (tops don't curve over) then you have gone too far and you are on your way to making butter.

5.) You will get more volume out of your cream if you hold off adding sugar and flavoring until just before it is done.  

6.) Powdered sugar works a lot better than granulated sugar because it has corn starch and stabilizes the cream.  If you use granulated sugar plan on not having extras because it will begin to separate and will not store well.

7.) Cream can be frozen after it is whipped and will stay good for up to two months.  I recommend freezing it on a cookie sheet in small dollops that can be easily added to hot chocolate or placed on top of a piece of pie to thaw.

8.) If you accidentally over whip your cream then not all is lost.  Start folding in a tablespoon of cream at a time until it is looking a little more like the consistency that you want.  Do not whip this cream in or you will just make it worse.

9.) If you have a food processor then you can make it in the same way but it will go a lot faster and end up a lot creamier.

10.) Staying calm and going slow will do the most for your whipped cream.  It takes a bit of time and a fair amount of attention.  Don't get in a hurry or panic if something goes wrong. You can fix almost anything.  Good flavors for your whipped cream is mint, cinnamon, and I always use a little vanilla.  For the best you have ever tasted, fresh vanilla beans will blow your mind.

I hope these help you get the most creamy, smooth, and most delicious whipped cream you have ever made.  



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