Whipped cream is one of the essential elements of a complex and well thought out dessert. You can use it in your coffee and on your muffins. You can add it as topping to pie or on sad days eat it with a spoon. But before all of these, it’s best to learn how to make whipped cream, so that you have the healthiest option down.
I plainly love making some coffee and adding a dollop of whipped cream to it, for a cappuccino of my dreams. When I make whipped cream, I basically add it to everything sweet I come across. And that’s a lot, considering my sweet tooth. The good news is that it’s pretty easy to learn how to make whipped cream and it doesn’t take that long, either!
How to make whipped cream in 9 easy steps
1. Gather your ingredients
You need whipping cream or heavy cream with at least 30 percent milk fat because ones with a lower number than that do not whip well. As for equipment, use a metal whisk and a metal bowl. Do it by hand, because it’s a very fast and easy process that doesn’t necessarily require whipping – pun intended – out the mixer.
2. Keep the whipping cream cool
Chill the whipping cream in the refrigerator until it’s nice and cool.
3. Chill the equipment
Whipping will be so much easier if you also pop the metal bowl and metal whisk in the freezer and keep them there for 10 minutes.
4. Start whisking
Add the whipping cream to your bowl and start whisking. Vigorously. Do this while paying attention to the changes the cream is going through. After a minute or so the whipping cream becomes frothy. Continue whipping it until it gets to the consistency of mayo.
Have a taste and determine what the cream needs further. Might be sugar or other flavorings, like vanilla.
This is the moment when you can add sugar to the whipping cream, depending on what you want to get. You can use granulated or confectioner’s sugar, just keep in mind that the latter dissolves faster and easier. Whisk the sugar in, slowly and gradually.
7. Add even more flavor
It depends on what you want to do with the whipping cream after, so carefully choose your other ingredients. You can go for vanilla extract, rum, cocoa powder, some lemon juice, or cinnamon.
8. Whip further
Keep whipping the cream until it forms soft peaks. This is where you have to be careful or deliberate because there is such a thing as over-whipping. It’s better to have soft whipped cream as opposed to clumpy. If you’ve over-whipped it, then fix it by adding a few more tablespoons of whipping cream.
Use it immediately – for your coffee, muffins, whatever you feel like. You can use a piping bag to decorate your desserts.
If you’ve made too much, then cover the bowl and refrigerate it for a few hours. If you want it to last longer, add scoops of it on a baking sheet and pop it in the freezer.
But what can you do with the leftovers? We have some ideas for you! And here is one of our favorite recipes:
It’s almost a sin to add sugar to whipped cream, as it mostly goes with sweet things anyway, so there is no real point 🙂
You may be right, Ole, you may be right but these words stay forever true: de gustibus non est disputandum. 😀