HOW TO PERFECTLY WHIP CREAM

I cannot say how much I love whipping cream! The first time I got my electric hand mixer, I was itching to make whipping cream with it! I literally lick the bowl every time I make whipping cream, well, who doesn’t? Right? Whipping cream should be light, soft yet creamy and rich. It should be very easy to add dollops on pies, cakes and even ice-cream and even simpler to spread as icing. When you start whipping cream, make sure that the heavy cream is chilled, refrigerated for at least 12 hours. the colder the better. Chill the bowl and beaters for at least 20 minutes to give you an easier time whipping the cream. The best bowl to use when whipping cream is a metal bowl which chills much better. Use a very large bowl when whipping because the cream whips to three times its volume! You do not want your whipped cream to be pouring out all over the counter! To give the whipping cream that wonderful texture and rich flavor you need to make sure the the cream whips as quickly as possible, too long and you will over whip your cream. Here are a few tips I have learnt on how to perfectly whip cream perfectly. I used the whipping cream to make my cookies n cream ice cream. 

INGREDIENTS

250 ml  Cold Heavy Whipping Cream

1/2 Teaspoon Vanilla or other flavorings

INSTRUCTIONS

First things first, you need to use cream that has either a 36 to 40 percent milk-fat content which is usually labeled as heavy cream. You can also use cream with or 30 to 36 percent which is labeled light whipping cream. These will give you the best results when it comes to whipping cream. Pour the cold whipping cream in a large bowl. The bowl and beaters should be cold too so 20 minutes in the fridge and you are good to go

Start slowly whisking, whipping, or beating the cream. Going slower will limit the amount of unnecessary splattering you will get as you whip. The cream will form bubbles as it starts to mix

Add sugar or flavorings once the cream starts to thicken up a bit. Increase speed to medium and keep whipping

When the whipped cream starts to thicken, you will know you are on the right track. If you are looking for soft peaks, whisk until cream just clings when the beater or whisk is lifted. 

If you are looking for firm peaks, continue to whisk until the cream holds firmly to the whisk or beater

Avoid over-whipping the cream. Softly whipped cream dollops nicely and maintains a smooth, creamy texture; cream beaten to stiff peaks starts getting a slightly grainy texture and can quickly separate into butter and buttermilk if over-beaten. 

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HOW TO PERFECTLY WHIP CREAM

by Mulunga Alukwe March-30-2018

Ingredients

• 250 ml Cold Heavy Whipping Cream
• 1/2 Teaspoon Vannilla Essence

Instructions

Pour your cream in the cold bowlStart beating with an electric beater on medium speed. The cream will be bubbly and frothy to begin with. Do this for 6-7 minutesIncrease speed and keep beating as cream starts to thickenBeat until soft or stiff peaks form depending on your recipe

Details

Prep time: 10 mins Cook time: 1 mins Total time: 10 mins Yield: 2 Cups