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.
HOW DO I KNOW WHEN MY WHIPPED CREAM IS DONE?
Check the peaks of your whipped cream after removing the whisk from the bowl.
You want the whipped cream in the bowl to have developed “stiff peaks” for your finished product. “The whipped cream stays standing up when you pull something out of it” is just a fancy way of saying that. ”.
Remove the whisk and turn it upside down to confirm that your whipped cream is finished. If the peak stays tall without drooping off, it’s done.
Return the whisk attachment to the mixer and beat the mixture for an additional 10-15 seconds on medium-high (KitchenAid speed 7 or 8, handheld speed 4 or 5) until stiff peaks form. Check the consistency after each 10-15 second interval.
You’d be surprised at how much 10 seconds at a slightly slower speed can change already-finished homemade whipped cream.
For reference, a good peak will endure for quite some time looking exactly like the picture below.
You’ve successfully made homemade whipped cream in a flash!
You can alter the stiffness of your whipped cream depending on what you plan to use it for.
It might not need to be as stable as whipped cream if you’re just spreading or dolloping it on top of pie (such as ghosts on a Halloween cheesecake or swirls on a no-bake Oreo pie).
The more you make it, the more you’ll become accustomed to the texture you like.
Use that 10-15 seconds at medium-high speed rule to adjust. You can always make something stiffer, but you can’t make it lighter, so keep that in mind.
Use your freshly made whipped cream to top fruit, pies, cakes, and anything else you like to eat with a nice dollop of whipped cream.
It’s much simpler than you think it is to make your own whipped cream at home, I swear to you.
When you get it down, it might take some practice, but once you do, it’s one of those things that wows your dessert guests and friends because it tastes so much better than anything from a can, or worse… CoolWhip Blech!.
Before making whipping cream, many sources advise chilling the bowl and whisk/beaters, but I’ve never followed this advice. But if your kitchen is unusually warm, it is something to take into account. You might have also heard that the only way to get smooth whipped cream is with powdered sugar, but I haven’t found that to be true either. Although I almost always use granulated sugar, it’s okay if you prefer powdered.
This fundamental ratio can be increased or decreased to suit your requirements. One cup of heavy cream will make approximately two cups of whipped cream because heavy cream will double once it is whipped.
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.
Since I prefer the softer, more cloudlike texture and appearance, I typically aim for the softer side of medium peaks (as seen in this post).
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.
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.
FAQ
What attachment do you use to whip?
The wire whip was created specifically to whip air into mixtures and is excellent for whipping creams and egg whites. For making meringue, whipped cream, marshmallows, and other sweets, you can whip quickly and vigorously to achieve stiff peaks.
Which blade is used for whipping 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.
Should you make whipped cream with a whisk or electric mixer?
You can whisk it by hand if you only need a small amount, though you can also use a stand mixer, an electric mixer, or even a jar. If you do it the traditional way, you’ll have more control and stronger forearms.
How do you whip cream with a mixer?
Fill the bowl of a stand mixer with the whisk attachment and add the heavy whipping cream, sugar, and vanilla extract. (KitchenAid stand mixer speed 4 or 5, handheld mixer speed 2 or 3) Set the mixer to medium speed. The mixture will start to get frothy and bubbly.
Which KitchenAid attachment to use for creaming?
The best tools for creaming in baking are a hand mixer with beaters like a KitchenAid® or a stand mixer with a flat beater attachment. Use these tools to cream butter and sugar until they are light and fluffy.
