To mix whipped cream, you need to whip heavy cream with sugar and flavorings until it becomes thick and fluffy, forming stiff peaks. Here's a breakdown:
Steps to Making Whipped Cream
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Chill Your Equipment: Place your mixing bowl (preferably metal) and whisk or beaters in the freezer for about 15-20 minutes. This helps the cream whip faster and hold its shape longer.
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Combine Ingredients: In the chilled bowl, combine:
- Cold heavy cream (at least 30% milk fat)
- Confectioners' sugar (powdered sugar). The amount depends on your sweetness preference, but generally, 1-2 tablespoons per cup of cream is sufficient.
- Vanilla extract (or other flavoring, such as almond extract or liquor). A teaspoon is usually adequate.
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Whip the Cream:
- Start on low speed to prevent splattering.
- Gradually increase the speed to medium-high or high.
- Continue whipping until soft peaks form, then stiff peaks.
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Watch Carefully: Avoid over-whipping, as this will turn the cream into butter.
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Stiff Peaks: Stiff peaks are achieved when you lift the whisk or beaters from the cream and the peak stands straight up without drooping.
Tips for Success
- Use cold ingredients: Cold cream and a cold bowl are essential for proper whipping.
- Confectioners' sugar is best: Its cornstarch content helps stabilize the whipped cream.
- Don't overwhip: Keep a close eye on the cream as you whip it to prevent it from turning into butter.
- Stabilize (optional): If you need the whipped cream to hold its shape for several hours, you can stabilize it with a small amount of gelatin or cornstarch.
Example Recipe
Ingredients:
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
Instructions:
- Chill bowl and beaters/whisk.
- Combine all ingredients in the chilled bowl.
- Whip starting on low, then increasing to high speed, until stiff peaks form.
- Serve immediately or refrigerate until ready to use.
