Make whipped cream easily with these tips
Tired of using the canned variety? Here’s how to make whipped cream at home.
When a recipe calls for whipped cream, many of us tend to just make a mental note to head to the store to buy a can or two. I was one of these people. I’ve never really thought of making my own. I just assumed that, as a kitchen beginner, whipping cream was reserved for pros and even experienced home cooks I saw on television.
But then one day, I decided to find out just how they managed to magically whip a bowl of milk into billowy, delicious cream—-no spraying required. It turns out, it’s not that difficult to make it, and it’s super fun, too!
Whipping cream is made by whisking a bowl of cream until it goes from liquid to a more solid mixture. The science behind this lies in the milkfat content of the cream—whipping cream has 30-35%, while heavy cream has around 35% and above.
Whether you use a mixer or do it manually, making your own whipped cream can be a fun experience.
First start by refrigerating the cream overnight. Then taking it out to whip it the next day. Keep in mind not to whip too fast.
All in all, making your own whipped cream will take just about five minutes of your time!
1 cup of whipping or heavy cream (refrigerated beforehand)
1 teaspoon of vanilla, orange or almond extract, cocoa powder or other flavourings
- Start by refrigerating your cream and your bowl about 20 minutes or 24 hours before you plan to make whipped cream. (The cooler the cream is, the easier it’ll be to work with!)
- Then, pour the cream into a metal bowl or in the bowl of your stand mixer.
- Add in your desired flavourings (sprinkle some sugar, if you wish.)
- Start whipping at medium speed until it goes from bubbly to frothy…to thick.
- Remember to whisk around the bowl, switching directions every now and then.
- After about 5 minutes, you should already see soft billowy peaks forming. (Note how your whisk leaves trails in the mixture. If these trails don’t disappear after you whisk, then you are well on your way to making your first batch of whipped cream.)
- Keep beating the cream until you reach eight minutes or when the trails you leave become more more and more solid. You can check this by removing your whisk from the bowl and observing if the peaks that form remain stiff or upright.
You can serve it immediately or store in the refrigerator for up to a few hours.
Remember not to over-whip because you’ll end up making butter instead.
But it can happen. So what can you do if you overwhip cream? Not to worry! Just stir in some cool, whipping cream into the bowl and whisk it in!
Once you have your whipped cream, you can use it for cakes, pies, and a variety of delicious baked goods!
Now doesn’t this make it much more satisfying than spraying from a can?