Today’s blog post is about how to make whipped cream. This recipe is one of my favorites why its because I love whipped cream. You can also use this recipe if you are too lazy to go to the store or the store is way crowded because of corona virus.
Ingredients/ What You Need
- Electric mixer – hand-held or stand mixer with whisk attachment
- Mixing bowl
- Cold heavy cream or heavy whipping cream
- Sugar to sweeten
- Vanilla extract
Directions
- Start with cold heavy cream. The colder the cream, the easier and more successful it will whip. Cold cream also creates the lightest whipped cream! Slightly warm or room temperature cream does not equate to whipped cream. If you’re ambitious, you could even chill the mixing bowl in the refrigerator for 30 minutes or the freezer for 15 minutes.
- Whip the heavy cream, sugar, and vanilla together on medium-high speed. This speed is perfect for whipped cream, which will whip air into the cream at a medium pace. I find that high speed easily over-whips cream and low speed under-whips cream.
- Don’t walk away! Whipped cream only takes a couple minutes, but it’s only a few seconds between soft whipped cream and over-mixed whipped cream. Over-mixed whipped cream is curdled and grainy. Soft whipped cream, the ideal sweet spot, has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.
- Look for medium peaks. What are medium whipped cream peaks? When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. It won’t be too soft and liquid-y, it won’t be heavy and curdled. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.
That’s it hoped you guys liked this blog, and it is OK if you make mistakes while making this whipped cream just remember that you learn from our mistakes! Oh and make sure to be safe and watch for your health because of the corona virus.
Manaal's Food Blog 