Make Perfect Whipped Cream.

October 2, 2024 Srinidhi R

From Scratch to Fluffy: A Beginner’s Guide to Making Perfect Whipped Cream.

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.

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.

Flavour Variations

⁠Strawberry Whipped Cream: Fold in strawberry puree and sugar.
⁠Chocolate Whipped Cream: Add cocoa powder or chocolate ganache.
⁠Caramel Whipped Cream: Drizzle caramel sauce into whipped cream.
⁠Lemon Whipped Cream: Add lemon zest and juice.
⁠Raspberry Whipped Cream: Fold in raspberry jam and fresh raspberries.
⁠Espresso Whipped Cream: Add instant espresso powder.
⁠Orange Whipped Cream: Add orange zest and juice.

These are just a few ideas to get you started. Feel free to experiment and create your own unique whipped cream variations!

FAQs

How do I prevent over-whipping?
Stop whipping when you have achieved a stiff peaks stage that is stable and firm peaks.
Can I use my whipped cream after a few hours of making it?
Try and use your whipped cream as soon as possible because if it's sitting out for too long it will begin to lose its structure.
How long can I store the leftovers in the fridge?
You can store the leftovers for a day as it will begin losing its texture if stored long.
How to make coloured whipped cream?
Use gel or oil-based food colouring for your whipped cream. Remember to always start with a small amount then add accordingly.

Whip It Up! Discover More Delicious Whipped Cream Recipes!

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