Whipped cream is the crowning glory of desserts, coffee beverages, and milkshakes. Its fluffy and light consistency makes it a fine, flexible finishing touch for any sweet treat. Join us as we explore its varieties, applications, and more.
Table of Contents:
- About Whipped cream
- Types of Whipped Cream
- Recipe Card
- Ingredients
- Whipped cream used
- Recommended Equipment / Tools
- How to make Whipped Cream (Stepwise with Photos)
- Types of Peaks
- Troubleshooting
About Whipped Cream
Whipped cream is a creamy and airy treat made by whipping heavy cream until it reaches a fluffy consistency. Traditionally, it's sweetened with sugar and enhanced with a hint of vanilla flavour. Additionally, it can provide a classic touch of elegance to various desserts.
Types of Whipped Cream
Non-dairy Whipped Cream
This is the most commonly found whipping cream in India. Made from soy, vegetable fat and stabilisers to prolong their shelf life, these non-dairy creams come pre-sweetened eliminating the need to add more sugar.
Dairy Whipped Cream
Regular dairy whipping creams need at least 30% fat to whip effectively. They are ideal for baking because their milk fat provides a better taste and texture than vegetable fat. This cream doesn't have stabilisers and is not pre-sweetened.
Powdered Whipped Cream
Powdered whipping cream is created using sugar, glucose, hydrogenated oil, and stabilisers. Its preparation involves mixing it with a liquid such as water or milk first, then letting it chill in the freezer before whipping. This cream also offers various flavours to choose from.
Prep time -15 mins
Cook time 10 mins
Total time - 25 mins
Servings - covers a ½ kg cake
Ingredients
- Whipping cream (chilled)- 125ml/ 1/2 cup
- Powdered sugar (optional)- 30g/ 1 tbsp
- Vanilla essence (optional)- 5ml/ 1 tsp
Note: In the step-by-step directions shown here, I am showing the ingredient measurements using a non-dairy whipping cream to cover a half kg cake. You can easily scale the recipe up or down as per your needs.
Whipped cream used
Non-Dairy Whipped Cream
Non-dairy whipping cream comes frozen and needs to be stored in the freezer. When you're ready to use, just take out the desired amount and let it thaw in the fridge for a few hours or overnight. Once it's all thawed out and liquefied, you can start whipping it. Just make sure the cream is chilled in the refrigerator before use.
Equipment Required
- Stand mixer or handheld electric mixer.
- Measuring cup
- Measuring Spoons
- Stainless steel or glass bowl (chilled)
How to Make Whipped Cream
1.Chill the bowl and beaters in the fridge for 10-15 minutes, and thaw the frozen whipping cream in the refrigerator before using it.
2.Pour the cream into the prepared bowl.
3.Whip using a handheld stand mixer at low speed for 30 seconds.Upon the formation of small streaks in the cream, you will notice the cream thickens and when you raise the mixer the cream softly bends this is called soft peaks.
4.When you reach this point, increase the speed of your mixer to medium and keep beating the cream for about a minute. You'll see the streaks beginning to hold their shape. Now, add vanilla essence and sugar slowly. Since I'm using non-dairy whipping cream, I'm leaving out the sugar in this recipe. But if you're using heavy cream, you need to add sugar.
5.If you're looking to pipe cakes with your cream, you need to whip it to stiff peaks. Increase the mixer speed to high and keep beating until the cream thickens and feels more voluminous. Once you lift the mixer and see those firm, stable peaks that hold their shape, which are called stiff peaks and now's when you know your whipped cream is ready.
6.Use it immediately or refrigerate it and use it on the same day. Serve or top it with your favourite dessert and enjoy!!
Soft, medium and stiff peaks.
- Soft peaks develop as the cream thickens, and when you raise the whisk, the peaks softly bend.
- Medium peaks show up when the peaks hold briefly before bending.
- Stiff peaks happen when the peaks stay upright without falling over, resulting in a strong and consistent whipped cream texture.
Troubleshooting
- Over-whipped cream- Add a tablespoon or two of more thawed cream and continue beating it on low speed.
- Under-whipped cream- Keep whisking the cream at a low speed until it thickens. Stay patient and keep whipping until it forms stiff peaks, making sure not to overmix the cream.