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.
