And thats not all: This kitchen workhorse can also help you make whipped cream thats denser, longer-lasting, and, for the weak among us (myself included), less physically-tasking (unless you consider hauling out and cleaning the food processor a pain).
The whole process should take less than 2 minutes and theres no pre-chill necessary: The bowl and the blade can be at room temperature (though be sure the cream is very cold). Theres no splashing, either.Shop the Story
Since your food processor will incorporate less air into whipped cream than would a whisk, youll have something thats dense and stable enough to use as frosting (and more likely to hold up if you make it ahead of time; over on The Kitchn, their food processor whipped cream survived a warm car ride and two-hour time out in the fridge).
Now here’s how to make whipped cream using your food processor:
- Pour cold heavy whipping cream into the bowl of your clean food processor.
- Choose the careful way: Baking Bites recommends pulsing the machine 6 times or so, until the liquid stops splashing, then whirring it for 20 to 30 seconds, until the cream is thick and fluffy. Add sugar and extracts, if using, and pulse to combine. (Its smart to sweeten after whipping, Alice Medrich has reminded us, because cream will taste less sweet in its fluffy state than in its liquid one).
- Or the carefree way: Noelle Carter of the L.A. Times says all you need to do is put everything in and “process until you get the consistency you want, barely a minute or two.”
Whichever method you follow, dont walk away from the food processor: Your cloud-like whipped cream will turn to curd-like butter much faster than if you were whipping with a whisk or a fork.
And let us remind you why you might not want to make whipped cream with a fork:
Oh, you want more cream-whipping tips, too?
And in the Food52 test kitchen, where we often need small amounts of whipped cream for dollops and toppings, we make it using an immersion blender and the plastic, high-sided measuring cup it comes with.
Whats your preferred whipped cream density and how do you make it? Tell us in the comments!
KITCHEN TIP: Best homemade whipped cream? Use a food processor
FAQ
Can I use a food processor to beat cream cheese?
Can you whisk with a food processor?
How do you whip cream cheese without a mixer?
Can you make whipped cream in a food processor?
Since your food processor will incorporate less air into whipped cream than would a whisk, you’ll have something that’s dense and stable enough to use as frosting (and more likely to hold up if you make it ahead of time; over on The Kitchn, their food processor whipped cream survived a warm car ride and two-hour time out in the fridge).
What are the nutritional values of whip cream?
The whipped cream is a source of choline and fat-soluble vitamins such as, vitamins A, D, E, and K which are present in milk fat. The vitamins from whole milk can help to prevent osteoporosis and promote a good vision. However whipped cream is very rich in calories, each 100 grams of whipped cream contains approximately 300 calories, 30 grams of lipids and 20 grams of carbohydrates, thus it should be consumed in moderation.
Can you make whipped cream cheese yourself?
Whipped cream cheese is so light and fluffy, it spreads easily. Doing it yourself saves a bit of money so that you don’t have to buy it from the store already whipped. Whipped cream cheese can be used plain, sweetened, or flavored, and there are lots of ways to use it!
What can you do with whipped cream cheese?
Whipped cream cheese can be used plain, sweetened, or flavored, and there are lots of ways to use it! Use whipped cream cheese to make cheesecake, frosting, or dips, like our Beer Cheese Dip. Spread whipped cream cheese on bagels, toast, or muffins. Use whipped cream cheese to fill cupcakes or cookies.