Whipping cream (=the fluid) is a standard item in our fridge. It’s always good to have a carton or two on hand to make whipped cream (=delicious goodness). I never get the store-bought stuff, because homemade whipped cream is so easy to make AND it’s at least 100x tastier! My bf loves whipped cream. I’m not kidding: He can eat it straight from the bowl… (He’s always lurking around when I need whipped cream for a recipe xD ) However, for some of you, homemade whipped cream might be an obstacle, because there are quite some horror-stories about failures out there. No worries though, today I’m going to give you a couple of tips so you’ll never go for store-bought again!
To make whipped cream, you’ll need whipping cream with at least 30% fat. Yes, AT LEAST 30%. Nothing else will make good real whipped cream. (Hey, no one ever said whipped cream is for when you’re on a diet, right? ^^” ) Anyway, the key to good whipped cream is temperature and patience. Don’t worry, you don’t need a whole lot of the latter 😉 As for the temperature, you’ll want everything to be as cold as possible. Therefor, I recommend to:
- Use well-chilled whipping cream (chilled for at least one day)
- Use a bowl and whisk(s) from the freezer (at least 15 minutes before use)
Once you’ve got that ready, you will start whipping the cream in the bowl on medium speed. Then, you’ll gradually add your sugar. I usually add 1-2 tablespoons of sugar to 250 mL of cream, but you can add as little or as much as you’d like 🙂 This should take no more than 1 minute. Once the sugar has been incorporated, keep whisking the cream. Pay close attention once the cream starts to thicken. (Here comes the patience part.) Although it might be tempting, DO NOT switch the mixer to high speed, because chances are you’ll over-whip it on high. Keep whisking and checking occasionally until you have firm peaks. Some like to whip to soft peaks, but I feel like soft peaks is not enough. Getting to firm peaks should take 4-6 minutes with a handheld mixer. And that’s it!
Oh and should you, for whatever reason, accidentally overmix your whipped cream (happens to everyone): No worries! Here’s the trick to save over-whipped cream: Add a couple tablespoons of fresh whipping cream and whisk again. To be sure, switch to a handheld whisk (just to ensure you’re not overmixing twice) and whisk until firm peaks. Easy.As.Pie. 😉
- 250 mL whipping cream*, chilled
- 2 Tbsp granulated sugar
- Place your bowl and whisk at least 15 min ahead in the freezer.**
- Add the chilled whipping cream to the bowl.
- Start whisking the cream at medium speed, while gradually adding the sugar. (1 min)
- Whisk whipping cream until firm peaks (4-6 min). Stop whipping immediately.
- Serve or chill up to a few hours.
- * See notes in text
- ** Optional, but makes whipping cream easier