I’m sharing with you all the tips and tricks to perfectly whip cream, plus if you make
a mistake how to fix it when it’s been over whipped.
Dollop it over your favourite dessert or use it to make the perfect mousse, the options
are endless.
You’ll need a medium to large sized mixing bowl, the cream is going to almost double
in volume so you want to have room to whip it without any over flow.
Start with cream straight out of the fridge, the colder it is the faster it is to whip
and pour it into the bowl.
Depending on what you are using your cream for you may want to skip this next step, it’s
up to you.
I’m adding about a teaspoon of icing sugar or powdered sugar, they are the same thing
just different names and the seeds from a vanilla pod.
This adds some sweetness and flavour to the cream which work well if you are dolloping
it over a dessert.
You can also use other flavourings like zest from lemon or orange, spices like cinnamon
or nutmeg, or just leave it plain.
So I can’t tell you exactly how long it will take to whip your cream, but I can teach
you to how to tell when it perfectly whipped.
The time depends on the amount, plus how fast you are whipping it.
Generally it takes about 3 to 5 minutes but don’t be surprised if yours takes less or
more time.
Let me know if there are any other kitchen basics you would like to learn, like how to
cook rice or dicing onions.
I’ll have a few more recipes up soon that use perfectly whipped cream so make to subscribe
so you don’t miss out.
Start to whip the cream, gently at first or it will splatter everywhere, increasing the
speed as it starts to thicken.
You can whip the cream by hand using a whisk, with a hand mixer or with a stand mixer.
All options work, neither are better than the other but using a machine does save some
elbow grease.
I’m whipping mine by hand today because I’m just using about a cup of cream so it
shouldn’t take too long but if I had a larger amount I would usually use a hand mixer.
After a few minutes of whipping you’ll notice your cream is a lot more viscous or basically
thicker.
It changes suddenly at this point so if you are using a mixer make sure to turn the speed
to the lowest setting.
It won’t be stiff but as you lift the whisk up and out of the bowl the cream will leave
a pattern for a few seconds before falling back in.
This is known as the semi whipped or lightly whipped stage.
It doesn’t hold it’s shape but it’s perfect for using to drizzle over desserts
or when your making a cheesecake or mousse as you’ll continue to whip as you mix it
with other ingredients.
Continue whipping the cream, stopping every twenty seconds or so to check how whipped
it is.
One common mistake with whipping cream is using the wrong type of cream.
There are many different types and names, heavy cream, double cream, thickened cream
so it can be confusing.
Basically to whip cream you need at least 35% fat.
Anything under and it won’t work too well.
Take a look at the packaging or do a quick google search to make sure you’ve got right
type.
This next stage, soft peaks, is probably the most popular or desired way to serve cream.
It has a light, smooth and silky appearance and when you scoop it up with a spoon it holds
its shape making it perfect for dolloping over desserts.
Use it for topping a pavlova, piping onto cupcakes or cakes, or again it can be used
in a recipe as it won’t be over whipped if you continue to mix with other ingredients.
If you continue to mix for a few more seconds you’ll get the next stage, stiff peaks.
The cream completely holds it’s shape, when you pull the whisk out of the bowl the cream
sticks up in stiff peaks.
This again can be used for desserts, topping cakes, or piping but any mixing and you risk
over whipping it.
You don’t want to mix it anymore past this stage but I’ll show you what over whipped
looks like.
So as careful as you may be it is very easy to accidentally go past this stage to over
whipped.
The cream starts to seperate out, and has a kind of lumpy texture.
It’s wasteful to not use the cream so there is any easy way to fix it.
Put the whisk down and pour in a small amount of left over cream.
Use a spoon to gently fold the creams together until you are back at the soft peak stage.
It’s not perfect but it is a good way to save the cream that may have otherwise been
wasted.
I hope you found these tips and tricks helpful and you’ll try making perfectly whipped
cream.
Thank you for watching and I’ll see you in my next video.