Best Homemade Whipped Cream – How To Make Whipped Cream

Making homemade whipped cream can be a workout, but it’s 100% worth it. It tastes amazing, holds its shape better, and has no hydrogenated fats in the ingredient list (meaning you can feel better about this banana pudding trifle). Win, win and win a lot.

Luckily, we’ve got some tips for doing it perfectly every time, even if you don’t have a fancy stand mixer.

    1. Use cold heavy cream.

    Always, always start with cold heavy cream. The longer the cream has been out of the fridge, the longer it will take to whip. Also, hot cream will never whip because the fat is no longer solid. Lesson: Leave your carton of cream in the fridge until you have everything you need and ready to go.

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    2. Whisk over a bowl of ice cream.

    Keeping with the extra cold theme, placing your bowl of cream over a bowl of ice cream while you whip will help your cream stay super cold. And cold cream = training shorter arms. Alternatively, you can place the bowl you will be using in the freezer for 20 minutes before you begin.

    3. Use a towel to keep your bowl stable.

    Nothing is more annoying than trying to whip cream while your bowl wobbles on the counter. Wet a tea towel and place it around the base of your bowl. It will keep your bowl in place all the time. (Pro tip: A damp paper towel under your cutting board also keeps it in place while you chop!)

    4. Add some flavor!

    I fully admit that I love plain, unsweetened whipped cream. What’s not to love?? However, a little flavoring and powdered sugar will really take your whipped cream to the next level. Add a little powdered sugar to your bowl while whisking to have a sweet whipped cream when you’re done. If you want a little flavor, like vanilla or peppermint, add a bit of extract after it has stiff peaks and incorporate it very gently.

    5. What is the difference between hard picks and soft picks?

    Instructions for making whipped cream usually call for stiff peaks, but what does that really mean? When your heavy cream has finally thickened and is starting to hold its shape, you’ll want to start checking your “peaks”. Hold your whisk straight up and if the cream on your whisk gently sags or barely holds its shape, you have soft peaks. If the cream is tall and proud, that’s your stiff peak. Don’t continue whipping beyond this stage or you risk over-whipping your cream and find yourself stepping into butter territory.

    6. Can I save on whipped cream?

    Once your whipped cream starts to come together, it moves quickly. With just a few swipes, you can easily go from stiff peaks to a big mess. The good news is that all is not lost! Add a tablespoon of cold heavy cream at a time and gently fold it in until your whipped cream is smooth again.

    You tried ? Let us know how it went in the comments below!

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Yields:

2


cups

Preparation time:

0

hours

5

minutes

Total time:

0

hours

15

minutes

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  1. In a medium bowl, add heavy cream and powdered sugar. Place over a large bowl filled with ice. Using a whisk, whip until stiff peaks form.

Parker Feierbach

How to Make Whipped Cream - Delish.com

Parker Feierbach

How to Make Whipped Cream - Delish.com

Parker Feierbach

whipped cream

Parker Feierbach

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