Forget the canned stuff, homemade sweetened whipped cream is a must for topping pies, cakes, and many more desserts. I make it so often in my kitchen that it’s become second nature, but I’ve heard from many of you that the perfect whipped cream is a bit of a mystery. From getting the ratio of ingredients right to how long to beat the whipped cream, I’m here to share all of my secrets!
Many resources tell you to chill the bowl and whisk/beaters before making whipping cream, but honestly I’ve never done it. But if you have an unusually warm kitchen, it is something to consider. Also, you may have heard that powdered sugar is the only way to get smooth whipped cream, but I haven’t found that to be true either. I almost always use granulated sugar, but if you prefer powdered that’s fine too.
You can whip it with a stand mixer, an electric mixer, or even in a jar, but if you only need a small quantity, sometimes it’s easier to just whisk it by hand. You’ll have more control—and stronger forearms—if you do it the old-fashioned way.
Beat it low and slow
If you’re using an electric mixer, beat on medium to medium-high speed (I use speed setting 6 on my kitchenaid stand mixer). This will create smaller bubbles of air throughout the cream as it whips, resulting in a more stable foam. The tendency when making whipped cream is to just crank it all the way up to high and whip it really quickly, but that will create large unstable bubbles that will deflate over time. Plus going a little slower will give you more control so you don’t over-beat the cream.
How to store whipped cream
Whipped cream is best used immediately, but it can be stored in the fridge for later use as well. When ready to use, gently stir the whipped cream to loosen it again. If the cream had been whipped to stiff peaks, you may need to add a little heavy whipping cream. It’s best to use refrigerated whipped cream within a few days.
How to Make the Perfect Whipped Cream
FAQ
Can I whip cream in mixer?
Can you whip cream with a stick mixer?
Can a hand mixer whip?
Why do you need a hand mixer for whipping cream?
Whipping cream by hand can be very tricky. It is easy to under- or over-whip the cream, which can ruin your recipe. Using a hand mixer will help you avoid this problem and produce more consistent results. 2. It’s faster and easier. Whipping cream by hand takes a lot of time and effort.
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 mix whipped cream in a stand mixer?
Mixing whipped cream in a stand mixer can get a little messy. If you turn the mixer up a tad too high when the cream is still in liquid form, you’ll end up with cream everywhere. But with a food processor, the whipped cream ingredients are sealed into the bowl, and while it runs, there’s no change of any cream escaping.
How do you make whipped cream with a hand mixer?
If you want to make your own whipped cream, you can use either heavy cream or whipping cream. To make your own whipped cream, simply combine heavy cream or whipping cream with sugar and a hand mixer. Start by mixing the cream on low speed until it is smooth, then gradually increase the speed to high. Mix until the cream forms stiff peaks.