No drummer? No problem ! Prepare whipped cream for your favorite hot drinks, pies and cakes using basic kitchen tools.
Nothing says dessert better than a dollop of fluffy whipped cream on a sweet treat. Let it decorate chocolate and coconut pieThat midnight meringue cake or this strawberry and lemon cream trifle, always concludes a meal divinely. Versatile, it can also enhance hot drinks like coffee, hot chocolate or this alcoholic sweetness with apple and pumpkin. Furthermore, whipped cream is very easy to prepare at home using basic kitchen accessories.
The first steps
Before you start beating, place the bowl, whisk, mixer or mason jar in the refrigerator for at least 15 to 30 minutes. Cold utensils and ingredients help the cream rise faster and retain its texture better.
What type of cream to use?
Choose heavy cream or whipped cream with a high fat content (at least 35%). The higher the fat content, the firmer the whipped cream can be. Avoid low-fat creams such as table cream, half and half or cooking cream. (Believe me, they won’t rise.)
4 easy ways to make whipped cream
1. How to make whipped cream by hand
The classic and proven method of whipping cream by hand is not as difficult as it seems. To prepare cake or bread dough, creams or meringues, the manual technique continues to be the preferred method of many chefs, bakers and pastry chefs. It allows you to better control the amount of air incorporated into the mixture and avoid over-beating, which results in a grainy cream that separates.
To begin, place a damp cloth on your work surface, place a chilled bowl on top, pour a cup of cold cream and 2 tablespoons of powdered sugar into the bowl and begin whisking vigorously.
It is best to use taller bowls (such as those sold with KitchenAid Mixers) to avoid cream splashes. If your bowl is smaller, tilt it slightly, hold it firmly with one hand or against your chest (wearing an apron is essential for this task), then beat the cream into the bottom of the bowl. Tilting the bowl leaves less room for the liquid, speeding up the process and reducing the number of beaters needed. With a little effort, you will soon see soft peaks forming. Yes, this method requires patience – between 7 and 10 minutes – and a little muscle strength, but the result is a rich, velvety whipped cream, made with love.
2. How to make whipped cream in a blender
If you have a blender, making whipped cream is very easy. A blender is one of the best tools for obtaining perfectly fluffy creams to accompany pies and caffeinated drinks. The secret is its thin, sharp blades that create smaller air bubbles when beating, resulting in a firmer cream in less time.
To prepare whipped cream in a blender, place 1 cup of chilled whipped cream and 2 to 3 tablespoons of powdered sugar in an 8-cup container (Tip: You can double this recipe if you need to cover an entire cake. However, we advise you Go one cup at a time if you want to avoid whipped cream from invading your kitchen ceiling.) Mix the cream and sugar over low heat, gradually increasing the speed as you go and as the cream thickens. Monitor the consistency carefully and stop once soft peaks form. (If you mix too much you will get butter).
3. How to make whipped cream with a food processor?
This other small appliance can also help you. The principle is the same as the mixer, but it is undoubtedly easier to monitor. Depending on the size of your mixer, you can halve the basic recipe (one cup of whipped cream and 2 to 3 tablespoons of powdered sugar) or double it.
Add the chilled cream and sugar to the bowl of a stand mixer fitted with the base blade. Mix in short pulses until the cream thickens and forms soft peaks. Be careful not to overmix; again, we want whipped cream, not butter!
4. How to make whipped cream with a glass jar
This method requires fewer kitchen utensils than others, making cleanup quicker. All you need is cream, powdered sugar, an airtight container and space to dance.
To start, pour the cooled whipped cream and icing sugar into a clean jug, making sure there is enough space for the cream to double in volume. Close the bottle tightly and shake it vigorously for a few minutes. The rolling movement distributes air throughout the cream, gradually giving it a sumptuous whipped texture. The mason jar method is not only fun, but it also allows you to control the texture of the final product.
Long live the stabilizers!
You can add a stabilizer to help the whipped cream stay firm. “Stable” whipped cream takes longer to liquefy and stays soft longer at room temperature. Here are some possible options:
Powder sugar : Finer than table sugar, powdered sugar dissolves into the cream to give it a soft, airy texture. It also contains cornstarch which helps the cream maintain its shape. Add 1 to 2 tablespoons to the cream before whipping, as we did in the attached recipes.
Gelatin: Dissolve a small amount of unflavored gelatin in cold water and gently heat the mixture – in a pan or in the microwave – until it becomes liquid. Let it cool a little before incorporating it into the whipped cream.
Cream of tartar: Add a dash of cream of tartar while whipping the cream. Helps stabilize the structure of the whipped cream.
Stop beating once firm peaks form. Excessive whipping can cause the fats in the cream to separate and result in a grainy texture.
How to store whipped cream
Store the whipped cream in the refrigerator until ready to use. The ideal is to serve as soon as it is ready, but leftovers can still be stored in the refrigerator for up to 7 days, in an airtight container.
There original version (in English) of this article was published on chatelaine.com. It was translated and adapted by the Châtelaine team in January 2024.