How To Make Perfect Whipped Cream At Home

Heavy cream that has been whipped with a whisk or mixer until it is light and fluffy and keeps its shape, or by the expansion of dissolved gas into a hard colloid, is referred to as whipped cream. It is frequently sweetened, usually with white sugar, and occasionally vanilla-flavoured. Whipped cream is also known as crème Chantilly or Chantilly cream. A few 19th-century recipes call for whipping egg whites, and several calls for adding gum tragacanth to solidify whipped cream. Commercial stabilisers also contain gelatin and diphosphate, among other ingredients.

Fruit and sweets including pie, ice cream (particularly sundaes), cupcakes, cakes, milkshakes, waffles, hot chocolate, cheesecakes, Jello, and puddings are frequently topped with whipped cream. In the Viennese coffee house tradition, where coffee with whipped cream is known as Melange mit Schlagobers, it is also served on coffee. Whipped cream is a common element in sweets. For instance, it is used as a filling in layer cakes and profiteroles. Frequently, it is piped onto a plate in decorative shapes using a pastry bag.

1. Electric mixer – hand-held or stand mixer with the whisk attachment

2. Mixing bowl

3. Cold heavy cream or heavy whipping cream

4. Sugar to sweeten

5. Vanilla extract

whipped cream/ unsplash.com

1. The cream will whisk easier and more successfully the colder it is. The lightest whipped cream is also made from cold cream. Cream that is only slightly heated or at room temperature is not the same as whipped cream. If you're feeling ambitious, you could even place the mixing bowl in the freezer or refrigerator for 15 or 30 minutes to chill it.

2. Mix the vanilla, sugar, and heavy cream at a medium-high speed. Whipped cream whips air into the cream at a medium speed, making this speed ideal for whipping cream.

3. While whipping cream only takes a few minutes, the difference between soft whipped cream and over-mixed whipped cream is only a few seconds. Whippet that has been over-mixed becomes gritty and curdled. The ideal sweet spot, softly whipped cream, has a smooth and billowy texture. Keep an eye on your mixer so you can tell when it's done.

4. Seek out moderate peaks. What do you mean by medium whipping cream peaks? A somewhat firm peak should develop on the beaters or whisk as you remove them from the bowl. The peak won't completely lose its shape, but it will somewhat sag down. It won't be overly heavy and curdled, or too soft and liquid-like. Don't be hesitant to pause the mixer and monitor the whipped cream's consistency as you go.