To watch a video on how to make whipping cream, click here.
- If you’re making whipped cream, whip only a small amount of cream at a time(1/2 cup/125 mL or less), use a chilled small bowl or liquid measuring cup, and whisk the cream instead of an using an electric mixer. By following these simple steps, you’ll have much more control and will get fluffy, velvety, whipped cream.
- Whip only 1 cup (250 mL) at a time.
- Maximize the volume of whipped cream by not adding sweeteners or flavourings, such as sugar, maple syrup or lemon zest until it’s almost completely whipped, rather than at the beginning when it’s still liquid.
- If you add sugar, do so just before you are finished whipping the cream – never at the start.
- Use a bowl just wide enough for the whisk.
- Chill the bowl and the whisk before adding the cream.
- On hot days, set your bowl of whipping cream in a larger bowl of ice while whipping to get the most volume. Keep the bowl in the ice, and refrigerate until you’re ready to serve it.
- To make sure whipped cream stays fluffy in the refrigerator or on a cake, sift 1tbsp (15 mL) skim milk powder and icing sugar to taste, for every cup (250 mL) of whipping cream. Do this over almost-whipped cream and beat until stiff.
- Remember to start with the right type of cream; whipping cream, containing 35% milk fat. The other types of creams do not have a high enough fat content to be whipped.