How to Make Whipped Cream

How to Make Whipped Cream

Tips for making the best possible whipped cream follow.

1. Always begin with cold heavy whipping cream.


2. Place a stainless steel mixing bowl into the refrigerator. .
   A cold bowl and cold cream will produce the quickest whipped cream result. Allow the bowl to chill for 30 minutes to one hour.


3. Pour the cold cream into the cold bowl and start the mixer with the whip attachment..


4. Run the mixer at high speed for a several minutes.
   Once mixing has begun, introduce sugar (either fine, granulated or confectioners – about 1/4 to 1/2 cup or more depending on taste and/or what it will be used with) and about a teaspoon of vanilla extract (or experiment with alternate flavorings).


5. Stop when stiff peaks form in the cream.
   This is cream on the softer side of the spectrum. The cream should be whipped to desired consistency while remembering that whipping for too long will create creamed butter instead of whipped cream.

Some notes about the shelf life of whipped cream:

This whipped cream can be used right away for whatever desired, or stored in an airtight container for later. If you are storing it later, it will keep better and longer if it is indeed whipped to stiff peaks instead of the softer peaks shown here (again, not too long until the consistency begins to change toward butter). A softer whipped cream will begin to separate and form a liquid around the cream in a day or two, whereas the firmer whipped cream will stay intact for four or five days. Spread the freshly whipped cream onto a pie and it will remain beautiful for days. Even once a piece is cut, the whipped cream will remain intact on top of the pie.