MAKING A SUCCESSFUL WHIPPED CREAM

SWEETNESS
Vary to Your Taste You’ll notice that this recipe is flexible on the ratio of ingredients. Many baking recipes require you to be very precise. You have leeway in this to make it sweeter according to your tastes. You can add in more vanilla or additional flavors according to your tastes.

The one thing you cannot do is cut down on the sugar too much. It’s the sugar that develops and stiffens the cream. More sugar=more firm. Too little you won’t get it whipped to a fluffy consistency.

if you want it stiffer but not sweeter add some additional corn starch rather than sugar.


COLDNESS
Cold, Cold, Cold. Yes, you want everything, including your bowl and utensils very, very, very cold! Chill cream, mixing bowl and utensils. The colder the better- just not freezing.

FAT CONTENT
Use Heavy Cream 35% fat. If it isn’t heavy, it won’t whip. You need to use a heavy cream. You can get it to whip with a light cream aka whipping cream but it lacks the body and holding power of the heavy cream. Creams that lack adequate fat content or milk contain too much water.

It may not whip at all or if it does it will be watery and separate. If the carton reads “whipping cream” it is not heavy, it is light. You can also use canned condensed milk which is heavy cream.



THE WHIP
Start whipping slowly - even by hand. The slower you bring up the consistency, the more firm and stable it will be. Increase gradually. Pay close attention and do not over whip. You may want to whip by hand as it gets close to ready.

There ya go! Sugar, Cold, Fat, and a low careful whip - and that’s how you get a nice whipped cream.

STABILIZERS
Always use the stabilizing options above if all the whipped cream will not be consumed immediately.

STABILIZED WHIPPED CREAM WITH GELATIN

STEP 1:Hydrate the gelatin. In a small melting pot, combine gelatin and cold water or cream. Let it set until thick.

STEP 2: Place the melting pot over low heat, stirring constantly, just until the gelatin dissolves.

STEP 3: Remove from heat and coo to lukewarm (do not allow it to set).

STEP 4: Mix it into the whipped cream on high (Level 8) when you reach soft peak.
That should be enough to bring it to a firm peak.‘ You may even want to do the very final whipping by hand with a whisk so you can feel the thickness. You have better control and less chance of overwhipping and ruining it.

STABILIZED WHIPPED CREAM WITH CORNSTARCH

Just mix in the cornstarch with the confectioner’s sugar.I always add a little corn starch at the beginning no matter what. It helps to get the cream to get the process going. Confectioner’s Sugar Also the more confectioner’s sugar you add the stiffer it will get. The downside is that if you rely only on this it could be too sweet - you need to taste test to your liking.

FLAVORING
As for the flavor of the whipped cream, you can do wonders with various flavors that match a chosen dessert. At the same time vanilla never, ever disappoints and it goes with everything.

Some flavor combinations I like:
Almond whipped cream with almond cake or in a macchiato.
Caramel whipped cream on a rustic tarte tatin or a warm blondie.
Rum whipped cream on peaches or a tiramisu.

COLORING TECHNIQUES
If you like you can dress up your whipped cream with food coloring. Use one color or swirl two or three colors together. You can also create multiple colors of whipped cream and twine them together, make swirls or other effects.

Type of Food Coloring: Use only a gel food coloring or powder food coloring (not an oil-based liquid) Any hint of oil at all will break the whipped cream.

DECORATING
If you like you can dress up your whipped cream with food coloring. Use one color or swirl two or three colors together. Decorate cakes, cookies, cupcakes, or brownies with a piping bags and whipped cream in festive colors.

A looser whipped cream aka soft peak, can be used immediately to top fruit cobbler, pie, sundaes, and hot chocolate.

If you want to ice a cake or put between layers of a cake (i.e. Chantilly Cream Cake), or if you want to do pretty piping on a cake you want a firm - very firm whipped cream - and I recommend you stabilize it with gelatin so it can hold the weight of the layers and maintain decorative shapes.

You can get piping tips and converters that help you make two color and three coloring piping. (See bakeware accessories in Products section)I am also very fond of pearls, sanding sugar, and sugar glitter, and confetti on top of a shiny white whipped cream.

PAIRING
Whipped cream is the one thing that does with everything. Use it as a topping for pies, tarts, pastries, ice cream, fruit, and as a cake icing. Whipped cream is also a basic ingredient in many recipes such as mousses and trifles, so get your whipped cream whipping!

SERVING
Use freshly whipped cream immediately. You can spoon it, spread it with a spatula or pipe into shapes with a piping bag.

If you are not serving immediately go only to a strong soft peak rather than a firm peak as you will have to re-whip it prior to serving. (See notes on how to do this right so you don’t break the whipped cream).

STORING
Always use the stabilizing options above if all the whipped cream will not be consumed immediately. Heavy cream can last up to about a week in the fridge. The addition of stabilizers like gelatin, non-fat milk powder, or cornstarch can extend its stability by a few days.

Whipped cream will keep in the refrigerator for up to two days in an airtight container. It is going to deflate and wilt, so it’s best to use it immediately. When I have extra whipped cream I put it in the refrigerator and use it in coffee, hot chocolate and fruit.

If you have more than a little left over - or you just want to make a batch for future use (your own homemade cool whip, you can store it in an airtight container in the freezer. Plan on keeping it a couple of months. Thaw it over several hours in the refrigerator.

Alternatively, you can pipe shapes of the homemade cream and freeze it for when you need a bit of cream on your baked dessert of choice.

PEAK FIRMNESS
Soft Peak aka Soft Whip: Lift the whisk and a graceful longish point of whipped cream drapes off the tip in a graceful arch.
Firm Peak aka Space Needle: Lift the whisk and the peak stands up firm and holds its shape. Turn the whisk or bowl upside down and it doesn’t fall out.

Super Firm Peak: The whipped cream forms a firm ball in and around the whisk. You may have a top shooting off but that tight ball in the whisk is what differentiates this from the standard Firm Peak. This ball of whipped cream is as firm as it gets and indicates that you have come right up to the precipice of overwhipping it. When you see the ball - STOP!