- 1 Tips on How to Make Whipped Cream
- 2 Homemade Whipped Cream Recipe with Photos
- 3 FAQs Regarding How to make Whipping Cream at home
- 3.0.1 Q) Which cream should I use for making whipped cream?
- 3.0.2 Q) How should I store whipping cream?
- 3.0.3 Q) One cup of heavy whipping cream remains the same or increases in volume after getting whipped?
- 3.0.4 Q) What are the different uses of whipped cream?
- 3.0.5 Q) Why icing sugar is added to whipped cream?
- 3.0.6 Q) Can I skip icing sugar while making whipped cream?
- 3.0.7 Q) Can I make whipped cream by using a balloon whisk?
- 3.0.8 Q) Why is it necessary to shake the carton before taking out the cream?
- 3.0.9 Q) How to stabilize whipped cream?
- 3.0.10 Q) How do I know whether my cream is whipped or I need to whip more?
- 4 Let us Connect!
The whipped cream recipe is shared along with tips and I assure you, if you follow these tips, making whipped cream will be a breeze for you.
Snowy white, light n fluffy, whipped cream is amazing. Everything is excellent about it be it Its taste, texture, or looks.
Though making whipped cream is easy but you need to keep in mind certain important things.
Ganache and whipped cream frosting are my favorite. I love licking this cream and when added to cakes, I just can't stop myself.
Whipped cream, apart from being used for frosting on cakes is used with so many other desserts and also for many other purposes. Like, I love adding it to my cold coffee. Just add a little and see the magical difference in your cold coffee.
Actually, just a few days back while posting my Rasmalai cake, I realized the need for an altogether separate post on How to make Whipped Cream for cake at home. Also, the queries of my dear readers regarding it prompted me to take quick action.
While Whipping cream you will see many stages to it. From liquid to slightly thickened, then soft peaks, and finally stiff peaks. The transformation is spectacular!
Tips on How to Make Whipped Cream
- One mantra for getting perfect whipped cream is COOL...COOL...COOL
Everything.... the cream, the steel bowl, the whisk.... everything should be chilled.
- Keep the metal bowl and the metal whisks in the freezer at least for half an hour. Believe me, it makes a lot of difference. In case you have forgotten to keep these in the freezer, then delay your whipping process maybe by 15 minutes only so that you first keep these in the freezer and then start.
- Always, shake the carton before taking out the cream into the bowl.
- Take a big bowl, bigger than you might think for the little quantity of cream. This is for two reasons. Firstly, the cream splashes while whipping, so not to add to your cleaning woes here n there, it's better to use a bigger container. Secondly, it increases in volume. Almost becomes double.
- Add icing sugar slowly in small batches or after adding it, mix it in the cream just manually before starting the beater. This is because otherwise it will fly away everywhere forming a cloud leading to wastage and you on the cleaning spree.
- Try to keep the kitchen as cool as possible while whipping cream. This means to keep gas stoves/ Oven etc off during this time.
- It is not advisable to refreeze the thawed products. For this, my advice is that keep the cream in little quantity in 3 or 4 or 5 containers in the freezer. At the time of use, keep one container in the refrigerator to thaw and use.
Homemade Whipped Cream Recipe with Photos
- Keep the vessel and whisk in the freezer for minimum of half an hour.
- Thaw the cream in the refrigerator. Shake the carton well before taking out the cream.
- Take some ice cubes in a bowl. This will act as an ice bath. Ensure that it is big/wide enough to hold the mixing vessel on it.
- Put the mixing vessel with cream on the ice bath.
- Start beating at a low speed and gradually increase the speed of the beater.
- After about 2 minutes when the cream thickens a little, add icing sugar, flavorings, essence/color to it. For 1 cup whipping cream, add 1 tablespoon of icing sugar. As this cream is already sweet, so you can skip the sugar and simply 1 teaspoon of cornflour.
- Keep beating for another 2 to 3 minutes and you will see the cream has got thickened. When you lift the whisk, peaks will be visible.
- The cream will not slide down even if you invert the bowl.
- Take it out in a container
- Once whipped, use it then only or transfer to an air-tight container and keep it in the refrigerator. Do not keep for more than 2 hours. In case, you find it a bit loose when taken out of the refrigerator then whisk it again and use.
FAQs Regarding How to make Whipping Cream at home
Q) Which cream should I use for making whipped cream?
A) For excellent results, use non-dairy heavy whipping cream as it has a higher fat content and is thus whipped beautifully.
Q) How should I store whipping cream?
A) Always keep your heavy whipping cream carton in the freezer. Yes, it will be frozen. So, whenever you plan to use it, keep the carton in the refrigerator the night before. Thaw it in the refrigerator only. Never keep it outside.
Q) One cup of heavy whipping cream remains the same or increases in volume after getting whipped?
A) 1 Cup whipping cream becomes almost 1.5 to 2 cups of whipped cream.
Q) What are the different uses of whipped cream?
A) Whipped cream is versatile and other than for frosting on cakes, it can be used in many other ways. Some of the recipes using whipping cream are:
- The icing on muffins
- Served with pies/ apple crumble/ brownies
- Strawberry shake.
- Pineapple Pastries
- Mango Cheesecake
- Chocolate Pudding
- Gulab Jamun Trifle Pudding
- Pineapple Basbousa
- Vanilla Pannacotta.
Q) Why icing sugar is added to whipped cream?
A) Icing sugar is not just powdered sugar. In fact, it has cornstarch added to it in appropriate quantity to prevent it from clumping/ caking. So when you add icing sugar, a little amount of cornstarch is automatically added to the cream which in turn acts as a stabilizer.
Q) Can I skip icing sugar while making whipped cream?
A) Yes. In that case, use powdered sugar and add cornflour while whipping cream. Cornflour acts as a stabilizing agent and keeps the cream stiff for a long period of time. Whipping cream is naturally sweet, so add sugar cautiously.
Q) Can I make whipped cream by using a balloon whisk?
A) Well, beating it with a balloon whisk or say hand whisk requires time, patience, and lots of effort.
And I have neither of these especially when making cake, I am always in a hurry... hard-pressed for time.
So, I beat it using an electric beater only and the job gets done in 5 to 6 minutes.
Q) Why is it necessary to shake the carton before taking out the cream?
A) Really necessary because the thick cream settles down and only thin cream or say its liquid remains at the top. Unless you shake the carton, you get this thin cream that cannot be whipped.
Q) How to stabilize whipped cream?
A) Some people add stabilizers like gelatin or cream of tartar to the cream to retain its stiff peaks but I don't.
Q) How do I know whether my cream is whipped or I need to whip more?
A) Beat till you see stiff peaks. when you lift the beater you will be able to see beautiful snowy peaks. Another test is that you invert the bowl in which you are whipping cream. If the cream starts sliding then it needs more whipping. On the other hand, if it remains as it is there then it means it is sufficiently whipped.
However, do not overbeat it else it might curdle. To avoid this keep a check 4 minutes onwards and also do the test as mentioned above
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