A no fail, fool proof way of making stable whipped cream. Fluffy, light, mildly sweet and perfect for your cakes and desserts!
Today, let’s learn how to make whipped cream – the perfect, stable whipped cream every single time. It’s really simple, no rocket science here and will take you only minutes to make.
There are some simple thumb rules to follow when you want the perfect whipped cream, and if you remember these, you will never be disappointed:
- Always make sure you bowl and whisks are cold. I usually leave them in the freezer for 15-20 minutes before I’m about to start. I do the same with my carton of cream so that it’s extra cold.
- Make sure you use whipping cream or heavy whipping cream which has a fat percentage between 30%-35%
- The heavy whipping cream should always be cold, and not at room temperature. I leave it in the freezer for 10-15 minutes before I’m about to start, along with my bowls and whisks to get that perfect cold temperature
- Always whip on high speed. Whipped cream needs a lot of air and whips fast. So you can easily start at high and you should have stiff peaks in a minute or two
- Know when to stop. Stop as soon as you have stiff peaks or you whipped cream can easily go from cream to butter
- Don’t add a ton of sugar. With whipped cream, a little sugar goes a long way. Same rule if you are adding maple syrup, honey or another sweetener.
And there you have it! Some simple rules to keep in mind while you make your next batch of whipped cream. And trust me, you’ll always have the airiest, light as a feather whipped cream – every single time!
- 1 cup Heavy Whipping Cream
- 3 tablespoons Icing Sugar
- 1/2 teaspoon Vanilla Extract or any other flavour
- Make you bowl, whisk and cream are cold before you start. Place them in the freezer for 15 minutes before you start.
- Pour all the ingredients into the bowl of a stand mixer, or into a large bowl if using a hand mixer.
- Beat on high speed until stiff peaks form. Do not beat further or the cream will turn to butter.