Every baker, expert or novice alike, should be proficient in a few specific techniques. This is the second article in the “You Need to Know” series, in which we examine fundamental baking procedures and draw on the knowledge needed to master them. If you need to know the ins and outs, keep reading because we’re about to whip our way to the heaven-like clouds that are perfectly whipped cream in today’s edition.
Cream or heavy cream that has been whipped is known as whipped cream. The consistency transforms during the process from a fatty liquid to a light and fluffy foam. Air bubbles are incorporated into the fat as the cream whips, creating an airy mixture that is roughly twice as volumetic as the original liquid. Heavy whipping cream or one with at least 30% fat is typically advised for best results because whipped cream needs a lot of fat to be stable.
You can make whipped cream in a number of ways. The key is to begin with extremely cold cream; you can do this by using a chilled bowl and wire whisk, a hand mixer, a stand mixer, or even a glass jar with a lid. Warmer temperatures will cause the cream’s fat to melt, which will make the emulsification less stable. I find it much simpler to track the progress of your whipped cream this way, so I prefer to make it with a hand mixer equipped with the beater attachments. Use whatever you are comfortable working with and have on hand.
The 5 Best Hand Mixers for Whipping Cream
The Breville Handy Mix Scraper is a great mixer and one truly loved by all of us here at Mom’s Baking Co. This hand mixer has a 240-watt motor and features 9-speed settings which ensure you have every speed for every occasion.
There are two whisks, two dough hooks, and two beaters included. The Breville hand mixer is worthwhile just for the accessories it comes with because most hand mixers only have standard whisks and dough hooks.
The Breville’s beater IQ technology is one of its best features, in my opinion. This recognizes the type of attachment you’re using and modifies the speed accordingly. This is a fantastic feature for whipping cream because your mixer will do all the calculations and choose the ideal speed for the ideal whipped cream consistency.
I adore how quiet the scrapers on this hand mixer are as well. Because the beaters are covered in rubber, you can whip your cream without having to worry about them clinging to and clanging against your bowl.
What do I use it for?
In addition to being a great topping for cakes, pies, coffees, and sundaes, whipped cream is frequently used in recipes in a variety of other ways. Whipped cream can be incorporated into trifles, cream pies, no-churn ice cream, and icebox cakes. You can easily make a quick dessert that takes little time and no effort with just a little cream and a few pieces of fresh fruit. When added to homemade desserts, homemade whipped cream enhances the sweetness and creamy mouthfeel of the dish.
The length of time you beat the cream for will depend entirely on how thick you like your whipped cream to be. And to determine when the cream is finished, I watch it rather than the time.
We’ve all experienced it: we step away from the mixer for a brief period of time, and when we return, the mixture is lumpy. You can save it by hand-folding a few tablespoons of heavy whipping cream into the whipped cream as long as you haven’t gone as far as to make butter. The whipped cream should become more pliable and silky as a result. Depending on how much whipped cream you’re making and how much over-whipping you do, you’ll need a certain amount of heavy whipping cream. Start with a little and add more as needed.
For the best pie, cake, and other dessert toppings, skip the canned stuff and make your own sweetened whipped cream from scratch. I make it so frequently in my kitchen that it’s instinctive, but many of you have told me that creating the ideal whipped cream is a bit of a mystery. I’m here to spill all of my secrets, from getting the ingredient ratio just right to how long to beat the whipped cream!
Beat at a medium-to-high speed if you’re using an electric mixer (I use my KitchenAid stand mixer’s speed setting 6). This will result in fewer air bubbles dispersed throughout the cream as it whips, producing a foam that is more stable. When making whipped cream, it’s common to turn the mixer up super high and whip it quickly, but doing so will result in big, unstable bubbles that will gradually deflate. Additionally, moving a little more slowly will give you more control, preventing you from overbeating the cream.
Although whipped cream is best used right away, it can also be kept in the refrigerator for later use. When ready to use, give the whipped cream a gentle stir to re-loosen it. There may be a need to add a little heavy whipping cream if the cream had been whipped to stiff peaks. Refrigerated whipped cream should be used as soon as possible.
FAQ
Which hand beater is best for whipping cream?
- Breville Handy Mix Scraper.
- Black & Decker Hand Mixer.
- Hamilton Beach Hand Mixer.
- Cuisinart Power Advantage 5 Speed Hand Mixer.
- KitchenAid 9 Speed Hand Mixer.
Do you use a whisk or beaters for whipped cream?
Pour heavy whipping cream into a bowl and whisk it by hand or with an electric mixer until stiff peaks form. If using an electric mixer, beat at a medium-high speed (I use my KitchenAid’s speed setting 6). Once mixture starts to thicken, add sugar and vanilla.
What tool do you use to whip cream?
Use your stand mixer or handheld mixer’s whisk attachment. These incorporate air very quickly into the cream. You can chill the bowl, beaters, and whisk if you like, but I don’t find that it significantly reduces the time when compared to hand whipping.
Can you whip cream with a hand beater?
With a whisk and a bowl, you can make whipped cream by hand, in a stand mixer, or with a hand mixer. So that the cream is as cold as possible when you’re ready to whip it, keep it in the refrigerator until then. Cooling your bowl and whisk on a hot day also helps
