Tips for Making the Perfect Whipped Cream

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These tips for making the perfect whipped cream will make sure your homemade whipped cream is perfect every time.

Tips for Making the Perfect Whipped Cream

In my last post, I shared my recipe for simple vanilla whipped cream. It may seem like such a simple thing to make, but I’ve heard so many people say my cream never actually whips, it has no flavor, it’s grainy, etc. that I wanted to share some whipped cream tips to live by. I’ll even admit that I sometimes can screw up whipped cream because of shiny squirrel syndrome (aka I get distracted). Tips for Making the Perfect Whipped Cream 1. Whipped cream can be made a variety of ways – test them out and see what works best for you. Whipped cream can be made by hand with just a whisk and a bowl or can be made using a hand mixer, stand mixer, immersion blender or even a food processor. I’ve tried all the methods except for the food processor, but I have been told that many restaurants make it this way. Here are my preferred methods to use, starting with most preferred. All links are to tried and true products I use and love.

  • Hand mixer – more control and not as much power as a stand mixer for less likelihood of over whipping
  • Immersion blend – super quick, but can be tough to get the bottom of the bowl fully whipped
  • Stand mixer – fast, but very powerful so easy to over whip and can still sometimes have liquid cream at the bottom of bowl
  • By hand – can take a long time to whip up, but does help build arm muscles 😉
  • Food processor – only because I haven’t used it before

2. Try to find cream that isn’t ultra-pasteurized. You can use ultra-pasteurized, of course, but it doesn’t usually whip up as quite as well as pasteurized cream. Some also say the taste of ulta-pasteurized isn’t as good.

3. Heavy cream, heavy whipping cream, whipping cream what do I buy? Heavy cream and heavy whipping cream are essentially the same thing and have 36% or more butterfat. Whipping cream is a bit lighter with 30% butterfat, but can still be whipped up. Note that whipping cream will not hold it’s shape as long as whipped cream made from heavy cream, so it’s best to not use it for piping or items you’re making ahead of time. Half and half is a mixture of cream and whole milk and cannot be whipped.

4. Make sure the cream, and even your equipment, is cold cold cold. Never try to whip up room temperature cream unless you just want to get frustrated. You’ll have a much easier time, and better final product, if your cream is cold. Chilling your bowl and whisk or other attachments will also help the cream whip up easier and result in a superior final product. If I have room in my freezer, I like to pour my cream into the bowl with the whisk or attachment and let it sit for about 10 minutes before whipping.

5. Don’t add your sweetener and/or flavors until the cream has started to thicken just a bit. Adding at the beginning can inhibit cream whipping up properly, while adding at the end can lead to over whipping.

6. Don’t leave your whipping cream. It can be tempting to throw recipes like this into a stand mixer and let it do its thing while you work on another task. I’ll admit I do it quite often myself. However, whipped cream is something I try to make an exception for. Did you know that whipped cream can go from perfectly whipped to starting to turn into butter in around 30 seconds? Yep! That’s why it’s a good idea to keep an eye on your cream as it whips to make sure it doesn’t go too far.

7. Serve or refrigerate immediately. Whipped cream can be made up to 2 days before using and stored in the refrigerator. It may lose some volume though, but can be re-whipped. You don’t want to leave it at room temperature very long as it can start to “melt”, especially on warm days, not to mention start to sour.

Tips for Making the Perfect Whipped Cream

 One of my favorite ways to use homemade whipped cream.

 Do you have any tips for making the perfect whipped cream?

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