Is there anyone who doesn’t love whipped cream? The problem with whipped cream, though, especially when you buy it from the store, is that it contains so many preservatives and additives that are not good for the body. But making whipped cream by hand doesn’t mean you have to forgo your sweet treat and go healthy—you can make super-delicious, simple homemade whipped cream that tastes like the real deal! Let me show you how!
What You’ll Need
Heavy cream (or whipping cream; your preference) is the first and only necessary component. One pint of heavy cream will yield enough whipped cream for a large pie or around ten servings of dessert. Remember that whipped cream cannot be frozen, so it’s best to use what you need, enjoy it, and move on!
You can also add vanilla extract or granulated sugar – 1 tablespoon of either would be enough. Put the bowl and the whisk into the freezer for at least 5 minutes before making your whipped cream.
Cream that is too warm “won’t whip up”; therefore, many recipes instruct you to cool the bowl or whisk first. However, the cream has never failed to whip for me. That seems like an extra step, but still, cold cream is the place to begin.
Step 1: Pour a cup of heavy whipping cream into a mixing bowl and add one tablespoon of vanilla extract or sugar. If you’re concerned that the granulated sugar won’t dissolve into the cream, let it rest for a few moments and then whisk it gently to help it mix in.
Step 2: Begin whipping the cream with a whisk; a big one is best.
Step 3: Continue mixing until soft or medium peaks form. When you scoop up the whisk, the whipped cream falls softly and ends up falling off in a pile. This is called a “soft peak.” When you scoop up the whisk, the whipped cream continues to hold a peak but barely remains on the whisk without falling; this is called a “medium peak.”
Tips And Tricks For Successful Whipped Cream
Here are some tips to make a successful whipped cream:
– Use heavy whipping cream or whipping cream. Light, reduced fat, or non-dairy creams will not whip up properly. It’s also essential to use cold ingredients, so the butter doesn’t melt into the liquid and cause separation.
– Make sure your whisk is thoroughly clean before you start whipping it. Any grease residue can cause water droplets to form in the whipped cream instead of the desired thick, glossy texture.
– Put all ingredients in the bowl first, then pour in one tablespoon of sugar at a time while whipping constantly. Add a teaspoon if you’re using vanilla extract or other flavorings. You’ll know that the mixture has reached soft peaks when it forms stiff peaks but leaves behind trails from your whisk/mixer as it falls back into the bowl. If you overbeat it, the cream will become lumpy or grainy and separate from itself. If this happens, just beat with a spoon until smooth again.
– Beat on medium speed for another 2 minutes after adding sugar. The longer you beat, the thicker and more prosperous the cream will be (but not too long, or it’ll get clumpy).
– Add salt to taste, if desired. A little goes a long way! Taste test a small amount before adding more salt for flavor balance purposes. Too much salt will dull flavors and mute sweetness. Saltiness should complement sweetness rather than overwhelm it!