How to make whipped cream from scratch, with tips for the best kind of cream to use. Comments We independently select these
products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. I admit to being a bit fanatical about whipped cream. There’s just no way I’d make a beautiful homemade pie or any other dessert and then top it off with whipped cream from a can! Especially because making whipped cream from scratch is so easy and so much better. How Does Cream Get ‘Whipped’?Whipping cream is special in that it can go from a puddle of milk to a bowl of billowy, sweet-tasting clouds in a matter of minutes. It’s the cream’s milkfat content that makes this possible. As you whisk the milk, the fat molecules start to join together and form pockets of air, gradually making a stable structure: whipped cream. (And if you whip too long, you can actually break the fat apart again and make butter!) What is labeled “whipping cream” at the store usually has a milkfat content of 30% to 35%. Heavy cream actually has a slightly higher milkfat content (around 36%) so you can use it to make whipped cream as well. But don’t try making whipped cream with any other kinds of milk — the milkfat content just isn’t high enough to whip into whipped cream. There’s no such thing as low-fat whipped cream in the real world, unfortunately for those of us who love it. Kitchen Tools You Need to Make Whipped CreamYou can make whipped cream in a stand mixer, with a hand mixer, or by good ol’ muscle power with a whisk and a bowl. Keep the cream refrigerated right up until you’re ready to whip it so that it’s as cold as possible. If it’s a hot day, chilling your bowl and whisk also help. If you’re using a stand mixer or hand mixer, keep an eye on your speed. It’s tempting to go fast, but keeping the speed between medium and medium-high helps make sure you don’t overshoot that perfect soft billowy stage and start going grainy. I usually aim for “firm peaks” with my whipped cream, which is when the cream holds peaks but the tips are slightly softened. Much beyond this stage and I find the cream starts becoming overly stiff and somewhat grainy. How Long Does It Take to Make Whipped Cream?Whipped cream is at its best right after you whip it. It only takes about five minutes to make, so this is one task I often leave until the very last minute. This said, whipped cream will hold for a few hours in the refrigerator — give it a few sturdy whips with a whisk to froth it back up into full glory before serving. How to make whipped cream from scratch, with tips for the best kind of cream to use. Ingredients
Equipment
Instructions
Recipe NotesServing amount: Cream roughly doubles when it is whipped. One cup of cream will make about 2 cups of whipped cream, which is enough for 8 to 10 people to each get a healthy dollop on their pie. You can halve or double (or triple!) the amount as needed. Other flavorings: Before you start whipping, you can add orange or almond extract, a splash of liquor like bourbon or rum, some cocoa powder or melted chocolate, fruit purée, or citrus zest. Note on whipping times: The times given above are using a stand mixer on medium speed. If you use a higher speed, the time between stages will be shorter. If you are whipping by hand, the times will likely be longer. How do I make my own whipped cream?Grab a cold bowl, and chill your heavy cream before beginning; cold cream whips better. Once chilled, use a whisk to beat the cream back and forth until soft peaks begin to form. Be patient with the process, and you'll have soft, whipped cream in no time.
How do you make whipped cream fast?Cold cream whips up the quickest and lightest; chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will speed things along, too. Use a large chilled bowl (metal works best) and a whisk, standing mixer, or electric beaters.
What is homemade whipped cream made of?Whipped cream, or Chantilly cream, is a mixture of heavy cream and sugar whipped in a mixer (or by hand) until it's soft, billowy, and doubled in volume. With only two ingredients, it takes just 5 minutes to make, and it's so much better than the imitation non-dairy whipped topping from the store.
How do you make homemade heavy whipping cream?If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.
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