How to Make Whipped Cream
If you already know all about the simplicity of whipping your own cream, I might call to your remembrance the reason I started my blog.
When my daughter went off to college her freshman year, it wasn’t long before I received the phone call.
“Mom, how do you make your sweet potatoes?”
That led to numerous lengthy phone calls while I tried to explain to her how to do things. It occurred to me there could be a better way – hence my cooking blog.
This post is for those young girls (and boys?) who have never made whipped cream. Who have never had the pleasure of watching it swirl around as a liquid and then witness it turn into a snowy, creamy fluff of pleasure. It is for those who have never stuck a spoon into the mixing bowl afterwards just to taste it’s luxuriousness.
Wait, am I the only one who does that?
Here is a quick tutorial on how to make whipped cream.
First off, you must buy something called heavy cream or heavy whipping cream.
I have used the Great Value brand and it worked wonderfully and it’s usually significantly less in price. Check out your dairy section of your supermarket, by the milk. You cannot, I repeat, you cannot buy anything less than heavy whipping cream or it won’t work. The higher the butterfat content, the easier the cream will whip. Make sure your cream has at least 30% butterfat on the label.
And now we’ll all pause and reflect on the phrase “30% butterfat” and understand why whipped cream is evil to our thighs.
Ok – now, let’s talk utensils.
You can use a whisk, a hand mixer or a KitchenAid type stand mixer to make whipped cream. If you’re going to use a whisk or hand mixer, I’d totally recommend that you chill the bowl, your whisk or beaters, and the cream itself in the freezer for about 15 minutes. Chilling means faster whipping time. If you’re using a KitchenAid mixer, you’re a lucky soul. The first time I made whipped cream with my KitchenAid, I couldn’t believe how fast this process went. If you’re using a whisk, well… I hope you have great biceps.
Ok, decide how much whipped cream you want. Remember that whatever amount of liquid you use, it will double in size. Therefore, one cup of un-whipped cream will equal 2 cups of whipped cream.
Pour your cream into your cold bowl. I always enhance mine a little. It just makes it so much better. Add in one teaspoon of vanilla extract per cup of cream. It’s not rocket science. I usually don’t even measure.
Also, when things thicken up a bit after mixing, add in 1-2 tablespoons of powdered sugar. I have found that I don’t like unsweetened whipped cream, unless it’s going on something super sweet. You could probably add Splenda, but hey, when you’re using 30% butterfat, what is that point of that? You can also use regular sugar, but I’ve found that powdered sugar holds the whipped cream for days in the fridge while regular sugar breaks it down faster.
Turn your mixer on low at first so as not to splatter the cream everywhere. If you’re using a whisk, first I must say “buck it up mister and get busy, cuz it’s gonna take awhile” and start whisking. Your cream will start to become aerated and you will see bubbles form.
Keep mising and you will see your cream begin to thicken. You want to keep mixing it until you it gets to the point where you see some stiffness, but not too much(or you’ll make butter). I usually stop around this point, where the whisk or beater lifts out the cream easily without dripping.
Whipped cream will keep in the refrigerator for several days. If it breaks down, you can always re-whip it but I wouldn’t keep it for more than 3-4 days.
Once you master basic whipped cream, here are some ideas to play with:
*Spoon it over fresh fruit or just dunk the fruit right into a bowl!
*Flavor it with almond or coconut extract, to top drinks or pies with. Or how about a little cinnamon and ginger mixed in to top a pumpkin pie?
*Add in 2 T. cocoa powder for chocolate whipped cream.
*Spoon over sweetened berries atop pancakes or waffles.
*Make it pretty by adding a drop or two of food coloring.
*Add liqueor flavors like bourbon or Kahlua for a special treat (about 3 T.)
Whatever path you decide to take, have fun making your own whipped cream!
P.S. Please stop and visit The Prarie Maid today. Cheryl has a truly inspiritional spiritual post that I loved.