Whipped cream was one of those things I've seen, read, and talked about over and over but the name hadn't actually registered in my slow-as-heck noggin until a few years ago.
Obviously I was aware whipped cream doesn't originate from aerosol cans. It just was...bought from the store, shaken vigorously, held upside down, and piled on high atop steaming hot cocoa. This was also when I didn't bake much at all, let alone use heavy cream in anything. So I didn't really give it much thought as to what it actually was and how it was made.
Whipped. Cream = Cream...whipped.
Well, of course.
Someone please PLEASE tell me I'm not the only one.
(As an extra side note: Cool Whip (or any other commercial "whipped topping") is not actually whipped cream. It's a type of emulsified "dairy" product that's actually mostly water, hydrogenated vegetable oil, corn syrup...a little of skim milk and cream...and some controversial ingredients. Just so everyone's clear.)
Once I realized how easy it was to make whipped cream at home, I've had a rockin' delightful time. I dipped and dunked whole strawberries. I baked a cake and frosted with it. I want to one day scoop an insane mountain of it on top of a chocolate-caramel icebox pie.
I'm going to show you how to make whipped cream for yourself. It's simple, but extra tips still prove to be helpful if you're a newbie. Not a must, mind you, but if you're interested...and of course you are...because I've written this post super duper detailed...there's some fantastic information on here...and of course you appreciate that and are insatiably curious about what's coming.
On basic guidelines and tools:
You'll need:
- heavy whipping cream
- stand mixer or hand mixers (Well technically you can whip with a whisk...but I wouldn't do that if I were you.)
- two sturdy aluminum bowls
A good general tip for whipped cream is keeping everything cold.
"Everything" includes your beaters, bowls, and your cream itself.
Why? A colder temperature helps the fat globules in the cream behave the way they should. You don't want the fat becoming oily or not clumping up properly around the air bubbles you're whipping into the cream.
Your mixers and bowls should be in the freezer for at least 15-20 minutes. Some sources even say you should keep them refrigerated for at least 2 hours.
Speaking of bowls, you will need two. You'll fill one bowl with ice, then place a second, smaller bowl inside and fill that bowl with cream. Again, not an absolute must, but nonetheless very helpful. If you don't use an ice bowl, at least keep your cream bowl chilled beforehand.
...and the cream goes in!
This thick, smooth liquid will trap lots of air particles, whipped in from the mixers, and bulk up like crazy.
Good stuff.
On whipping your cream:
The cream will first foam up, thicken, then start to form peaks.
What I like about whipped cream is that you can see its "peak stages" more clearly and precisely than whipped egg whites.
The whole thing is quite cool, actually.
On sweetening your whipped cream:
At the soft peak stage, or close to it (just when the cream forms tiny peaks when the beaters are lifted), slowly incorporate in your particular sugar. The amount of sugar is up to you...although, I have to say, it's easy to overload on sugar, so add gradually, little at a time, and taste-test periodically.
Also, make sure your sugar is incorporated fully into the cream. Depending on what kind you use, it might take longer or shorter, so plan accordingly.
Different sugar variations are suggested below.
On consistency:
It's entirely up to you how light or dense you whip your cream. Generally a fluffier and looser whipped cream will be better for dipping fruits or putting a dollop a cake or torte. But a slightly denser and stiffer whipped cream would be better for frosting a cake or piping decorations.
What that means is you're whipping to the point where you "agitate" the fat molecules enough to make them clump and stick to each other, separate from the liquid. Therefore, the more you whip, the denser and more "buttery" your cream will become. Overwhip enough and that's how you get... butter! The liquid that remains apart from the butter is your buttermilk.
Betcha you didn't know that.
On stabilizing your whipped cream:
The whipped cream is a fragile emulsion, and it will separate and "melt" if kept still for too long.
Keeping the whipped cream cold and refrigerated is a must if you're not immediately using it. You may also add in confectioners' sugar (the cornstarch in it is one stabilizer), or use powdered or liquid gelatin to help keep its shape.
I did the gelatin method for the whipped cream frosting above. I found there was such a thing as too much gelatin, so I tweaked the recipe as I thought better fit. Also be advised that your whipped cream frosting will set much quicker with the addition of gelatin, so if you're frosting a cake, make it swift!!
On whipped cream flavor variations, a.k.a Not 'Yo Everyday Whipped Cream!:
- Tea-infused whipped cream: heat the heavy cream until scalding (not boiling), add in tea bags and let steep for about 20 minutes. Take out the tea bags, stir, and let the cream cool, then chill in the refrigerator. Proceed as usual. Flavor suggestions: green tea/matcha, chai, chamomile, lavender, mint, etc.
- Citrus cream: stir in finely grated lime, orange, or lemon zest to the whipped cream
- Mocha cream: add in coffee granules or instant espresso powder with cocoa powder
- Different sugared creams: Brown sugar (for a deeper, more caramel-y flavor), confectioners' sugar, granulated white sugar, flavored specialty sugars, etc.
- Syrup/scent-infused creams: rosewater, orange-flower water, herbal or fruit syrups, etc.
- Extracts and/or candy oils: peppermint, almond, vanilla...cotton candy anyone??
- Alcohol-infused creams: Kahlua, amaretto, brandy, Irish cream liqueur, Frangelico, you get the drift.
Wow, this whipped cream post turned out much different than what I'd envisioned.
But when there are flavor possibilities and consistency issues and ground rules, I have to do what I have to do. Can't help it.
Here's wishing for lots of lovely whipped cream- the real kind- for you all. May there be an abundance of summer berries and icebox pies and fancy French pastries.
Happy baking!
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