Whipped Cream

Making your own whipped cream is easy, and the flavor and texture leaves the store-bought stuff in the dust (that stuff is usually neither whipped nor cream). Here's how to make delicious homemade whipped cream.

Don't stress if you don't have a mixer or beaters, you can do this with good old fashioned muscles - both methods are shown.

For Pete’s sake, read the tips first, that’s why they’re at the top of the post.  They’re important to know. 

Tips

• Cream that's a few days old actually whips better than ultra-fresh cream.
• Ultra-pasteurized cream is harder to whip, and the texture isn't the same, but it can be done.
• The cream should always remain smooth, and the wires of the whisk should leave a "track" as they pass through. If the cream stiffens and appears grainy, stop whisking immediately - you're halfway to butter.
• Refrigerate whipped cream and anything you make with it.
• Whipped cream will stay whipped for a few hours in the refrigerator, then it will slowly break down. It can be refreshed by re-whipping but after three days, throw it out.

Whipped Cream

makes 2 cups of whipped cream, approx. 16 servings

1 cup of heavy cream or heavy whipping cream

1 to 2 teaspoons of vanilla extract

1 to 2 tablespoons of sweetener to taste (liquid or powdered)

Optional:  other extracts or flavorings (such as mint or chocolate)

Start by chilling a clean stainless steel bowl, the whisk/whisk attachments, and the cream in the refrigerator for 20 minutes. Let them get nice and cold - cream is easier to whip when cold.

Mixer method:

Pour the chilled cream, sweetener and flavorings in the bowl and start whisking with an electric hand mixer or a standing mixer fitted with a whisk attachment.   Start at a slow speed or you'll have cream all over the place.  Set the mixer so it goes as fast as possible without splashing.

As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk.

Now is the time to taste it and adjust the sweetener and flavorings, if desired.

As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.

Hand whisk method:  (it helps to set the timer as you start to help you keep track)

Pour the chilled cream, sweetener and flavorings in the bowl and start whisking. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder.

Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions.

Alternate between circular motions and straight ones. Switch hands to lessen fatigue.

It will take 3 or 4 minutes to whip a cup of cream. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build.  The peak should bend over at the top when you remove the whisk.

Now is the time to taste it and adjust the sweetener and flavorings, if desired.

As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.

What will you use your Whipped Cream with?  Tune in tomorrow to see a great dessert recipe to try with it.

And stop giggling - because if you innocently Google "whipped cream pictures" to use on your blog you will see what people are using it with!