That stuff you buy in the can or in a tub labeled whipped cream isn’t real cream. Don’t believe me? Read the label. Real whipped cream is light and creamy, very soft, and easy to dollop any dessert that deserves a dolloping. It doesn’t take much time or effort to make and serve real whipped cream, and the rich flavor and wonderful texture of real cream really are worth it, not to mention you aren’t eating all those weird unpronounceable words.
Here are some tips to make sure your cream whips up as quickly and lightly as possible:
- Chilled heavy cream: Cold cream whips up the quickest and lightest.
- Use a chilled bowl: Believe it or not, chilling a metal bowl and whisk or beaters for about 15 minutes prior to whipping the cream will reduce the amount of whipping time and it will produce up to 3 times the volume (1 cup cream will yield about 3 cups whipped cream).
- Start slowly: Going a bit slowly now will limit the amount of splattering. If doing the whisking by hand, use a large bowl.
- Add sugar and flavorings: once the cream starts to thicken up a bit add approximately 1 teaspoon of sugar for each ¼ – ½ cup of cream. You can also add about a ¼ teaspoon vanilla extract to each cup of cream for vanilla-scented whipped cream.
- Increase speed: once any sugar or vanilla is incorporated into the cream. Whip, or whisk the cream until it forms soft peaks. Soft peaks are created when the whisk or beaters are removed from the cream. A soft peak should form in the cream, but the peak should drop to the side, not hold its shape.
- Avoid over-whipping: If you aren’t careful, you could over beat and turn the whipped cream into butter! Soft whipped cream dollops nicely and maintains a smooth, creamy texture. If the cream is beaten to stiff peaks it gets a grainy texture and can quickly separate into butter and buttermilk.
I hope this helps you whip up perfect whipped cream for your favorite desserts. Not to mention strawberry season is coming, you may want to get in some practice!