Easy way to make Whipped Cream at home (Perfectly Delicious)

• Food: Whipped Cream
• Writer: Lizzie Green
• Content-Type: Food Blog

Have you ever tried genuine whipped cream? I certainly hope so. It puts Cool Whip and canned cream cheese to shame.

Homemade whipped cream is opulent, indulgent, and as delectable as the best vanilla ice cream. There are no odd preservatives or additions in real whipped cream.

Whipped cream is a delicious creamy topping for sweets and hot beverages. Since the holidays are approaching, I thought I’d give a whipped cream tutorial with all you need to know.

It can be intimidating to make whipped cream if you’ve never done it before. It’s really simple to make, I promise. Whipped cream can be made in under 10 minutes!

Whipped Cream Tips

It is quite simple to prepare. Before you begin, consider the following suggestions:

• Whipped cream expands to double its original size. To put it another way, if you use 1 cup of heavy cream, you’ll get around 2 cups of whipped cream. To acquire the appropriate amount of whipped cream, divide or multiply the amount of heavy cream (making extra is never a bad idea).
• Optional equipment: Because I dislike carrying out my heavy stand mixer to produce whipped cream, I prefer to use my hand mixer. If you’re patient, you can also use an immersion blender or whip it together by hand (Bon Appetit has a video for that).
• Begin with a chilled base. Your heavy cream should be cooled at the very least. If your bowl and beaters are refrigerated, the whipped cream will whisk up faster. To keep the chilly temperature, use a tempered glass bowl (think Pyrex) or a stainless steel bowl (plastic bowls will not).
• Use a hand mixer or immersion blender if you’re in a hurry. Chill a solid dish with a tiny base and tall sides for 15 minutes in the freezer (a 4-cup liquid measurement cup works well). The blender will agitate more cream at once this manner, and the chilly walls will help it whip up even faster.
• Heavy whipping cream is the only thing you’ll truly need. I recommend adding a tiny touch of sweetness and vanilla to make it taste like the whipped cream you’re used to.
• Powdered sugar is commonly used in traditional recipes, but I like to use maple syrup or honey since they provide a subtle hint of extra-delicious flavor. I prefer to use high-quality organic cream since I believe it results in a more flavorful end product.
• Keep your eyes peeled. It may appear that you’re not doing much when you initially start combining the mixture. The whipped cream will then quickly develop from soft peaks to medium peaks to hard peaks. Below, we’ll go through the distinctions between those textures in further detail.

Whipped Cream’s Uses

Here are a few recipes that could use a dollop or two of mayonnaise:

• Pecan pie and apple tart are examples of pies and tarts.
• Fruity crisps come in a variety of flavors. Apple crisp, peach crisp, blueberry crisp, strawberry rhubarb crisp, and plum crisp are some of the most popular fruit crisps.
• Almond cake and olive oil cake are examples of non-frosted cakes.
• Coffee drinks: Think Irish coffee or your regular cup of joe in the morning.

Delicate peaks of whipped cream

Peaks that are a little softer

Soft peaks are like ice cream that has partially melted. The whipped cream is floppy at this point, but it has a delicious texture. Soft peaks are ideal for incorporating into desserts or sprinkling on top of Irish coffee.

Peaks that are moderate.

Imagine a slice of traditional pumpkin pie with homemade whipped cream on top—how that’s medium peaks appear. The whipped cream will have more swirl marks and a more firm structure at this point.

Stiff Peaks of whipped cream

When you lift the beaters, stiff peaks, also known as firm peaks, have a highly rippling texture. Although stiff peaks aren’t as opulent and indulgent as the previous two, they might be used to frost a cake.

Stop mixing when your mixture forms firm peaks. Below, you can see what happens if you blend for too long.

When You’ve Whipped Too Long

The mixture is gritty and loses volume at this point. It’s actually breaking apart, with the fats and liquids separating into butter and buttermilk.

How to cure it: Depending on how over-whipped the mixture is, you might be able to preserve it by chilling it for 30 minutes to an hour and then swirling it with a spatula to blend it.

If you need a quick fix, use a spatula to whisk in a few additional tablespoons of heavy cream. If those don’t work, you might as well make butter out of the mixture!

WHIPPED CREAM

This simple recipe will teach you how to produce delectable homemade whipped cream. Every time, your whipped cream will be perfect.

Remember to freeze your bowl and beaters ahead of time! About 2 cups of whipped cream are produced from this recipe.

INGREDIENTS

• 1 cup chilled heavy cream
• 1 tablespoon maple syrup or honey or powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Place your mixing bowl (either Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer for at least 15 minutes, or overnight, for faster results.
2. In a mixing bowl, add the cold cream, sugar, and vanilla extract when ready to make whipped cream. Begin with mixing on low and then increase to medium-high.
3. Continue blending until the cream has nearly doubled in volume—it may appear that you aren’t doing much at first, but the whipped cream will advance swiftly through stages.
4. Continue mixing for soft peaks until the mixture resembles melted ice cream and leaves light swirl imprints when lifted from the mixer. Continue blending for medium peaks until the mixture has more noticeable, closer-together swirl marks when lifted from the mixer and mainly preserves those swirl marks when scooped onto a spoon (this is the classic consistency that you would see dolloped on a pumpkin pie). Continue blending until the mixture has tight swirl lines and resembles Cool Whip for stiff peaks (you could ice a cake with this texture). Don’t go overboard or your cream may turn to butter!
5. If desired, top with whipped cream. Whipped cream can be stored in the refrigerator for up to 5 days if covered. If the mixture has split slightly, use a spoon to gently whisk it back together. Because homemade whipped cream loses volume over time, you may need to re-whip it lightly to restore its original texture.

NOTES

TURN IT AROUND: 1 or 2 teaspoons bourbon or whiskey, 1/2 teaspoon ground cinnamon or pumpkin spice blend, or 1/4 teaspoon mint or almond extract can be added to whipped cream to make it flavored.

2 tablespoons chocolate powder or peanut butter are also good options. Add up to 2 tablespoons thick yogurt or crème fraîche to make whipped cream with a light taste.