Categories:Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Cooking Lessons - Cooking 101 Puddings, Creams & Custard Recipes
How To Make Perfect Whipped Cream
Real whipped cream is rich and decadent and it’s flavor is very superior to that of its artificial counterparts. There is nothing better than a dollop of whipped cream to add a sweet finish to desserts and specialty drinks.
Do not reach for that frozen non-dairy topping at your grocery store. Homemade whipped cream is easy-to-make at home using a mixer or manual whisk in just a few minutes.
Whipped Cream Hints and Tips:
Use cold heavy cream right from the refrigerator. Yes, there is a difference between standard whipping cream and heavy cream!
- Standard whipping cream comes in at 30% fat. It is perfect for topping pies or fruit and adding into your creamy soups.
- Heavy whipping cream registers between 36 to 40% fat (or more) and when whipped creates a much stiffer foam, which is great for whipped creams, or anything else that needs a heftier cream that will stay put for longer periods of time.
- Chill the bowl, whisk, and beaters.
Whip the cream until it just starts to thicken, then add the sugar and flavors.
Use confectioners’ (powdered sugar) for a smoother texture
Be brave and try all sorts of flavorings. Some variation ideas are:
- Vanilla Extract or Vanilla Bean
- Cocoa powder
Hints: Stabilize the cream and add extra yummy by adding 2 tablespoons of Marshmallow Fluff/Cream or melting a marshmallow and mixing it in near the end of the whipping process.
Storing Whipped Cream – Whipped cream is best served immediately, but you can make it in advance by whipping the cream to soft peaks and refrigerating it for up to 2 hours. When ready to serve, continue whipping the cream to medium peaks for 10 to 15 seconds.
Freezing Whipped Cream – Whipped cream freezes well but must be sweetened and flavored before freezing. Whipped cream should not be kept frozen longer than two months before using. It may also be frozen and stored in individual servings. Make dollops of whipped cream on a piece of waxed paper and freeze. Then wrap each frozen portion individually in plastic wrap and put into freezer containers to store.
Rescue over-mixed whipped cream – If your cream looks curdled, grainy, or broken, add an additional tablespoon or two of heavy cream and beat until it is smooth again. My advice is not to over-mix your cream!
Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
Basic Whipped Cream Recipe: