How to Make Whipped Cream
Learn which cream to use and how to whip up the most stable whip cream for your cakes!Makes: 2 cups
Ingredients
- 1 Cup Whipping Cream
- 2 tbsp Powdered Sugar
- ½ tsp Vanilla Extract (optional)
Instructions
- INSTRUCTIONS
- Put your bowl and whisk into the freezer 15 minutes before starting.
- Pour the cream into your chilled bowl. Place the bowl over an ice-bath
- Soft Peaks stage – Start your beater and beat at medium speed till you reach ‘soft peaks’ – the stage when you start to see some lines and shapes in the cream but they’re still lose and disappear quickly. About 3-4 minutes. At this stage, add the sugar, or any flavoring that you may be using.
- Medium Peaks stage – this is when the cream has become nearly double in volume and is holding it’s shape well but is not yet very firm. From this point on, you will have to be careful about not overwhipping the cream and ending up with butter! After this, change the speed of your beater to low and beat only at that speed.
- Stiff Peaks stage – the stage when the cream holds its shape well and does not move even if you turn the bowl upside down.
- Storing – Use the whipped cream immediately or cover and store in the refrigerator for upto 24 hours. You may need to whisk it slightly again if using later.
Notes
You can whisk by hand too but it will take longer and is more tedious. Be prepared to beat for atleast 10-12 minutes or more depending on the weather and kind of cream you use.