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  • The Main Dish
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Perfect Whipped Cream

6 Comments

As simple as whipped cream is, there are still a few rules for making the perfect whipped cream.

Perfect Whipped Cream on a spoon

Whipped cream is the crowning jewel of many desserts and treats. Its flavor is so pure and simple yet it adds elegance to fruit, and takes dark chocolate to new heights in richness. Though easy to make, there are still a few tips for making perfect whipped cream:

1. Use heavy whipping cream for the purest, creamiest flavor, and do not buy ultra-pasteurized cream. Try to find a brand that has cream as the only ingredient.

2. The whipping cream must be very cold in order to whip properly. So be sure it’s not right from the grocer before you start. Chill it for awhile and place your bowl and beaters in the refrigerator for a few minutes as well. (It’s even better if you place the bowl you’ll be whipping the cream in inside a larger bowl of ice. But that’s one extra step you may not have time for.)

3. Whipping cream can be whipped up to a soft and flowing consistency or until soft peaks form. But super stiff whipped cream starts to turn to butter and tastes a little grainy so be careful.

4. Whipped cream can be heavenly when unsweetened, but most often it’s flavored with sugar and/or vanilla. Granulated sugar is more often preferred than confectioners’ sugar. The anti-caking agent in the powdered sugar leaves a “slippery” texture. The amount of sugar you add is totally up to you. Even if you don’t want your whipped cream sweetened, a little vanilla or other flavoring or even liqueur is divine. Cook’s note: One of my favorite baking Divas, Maida Heatter swears by adding the sugar and vanilla at the beginning to ensure the sugar dissolves properly. But you will see in the comments that a follower questioned this practice so I just tested adding sugar mid-whip. I will admit the peaks were a bit more stiff doing it this way. So, try this: Whip the cream until it’s thick with floppy peaks. Add the sugar and vanilla here and then continue to beat until you reach the stiffness you want.

5. Use electric beaters for ease. You may use a hand whisk if you have a very large balloon-type wire whisk.

6. Try to prepare your whipped cream as close to serving as possible. If you need to, store in refrigerator for a few minutes up to an hour. I have stored leftovers in the refrigerator for up to a day after serving with “okay” results.
Perfect Whipped Cream in a glass bowl

From Good Dinner Mom and Maider Heatter’s Book of Great Chocolate Desserts.

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  1. Jen says

    April 3, 2015 at 9:09 AM

    i am in a bind. I am making chocolate lasagna for my sons birthday party. It is supposed to have cool whip in it mixed with cream cheese as one of the layers, then just whipped cream as another layer. Hubby thought it would be a good idea to make the whipped cream from scratch. I however think this a bad idea. If it doesn’t hold up, it will end up ruined! Do you think can hold up without turning into a disaster?

    Reply
    • Sally says

      April 3, 2015 at 9:57 AM

      Hi Jen, I have made chocolate lasagna with REAL whipping cream with perfect success. And we all noticed how much more fresh and homemade it tasted with the whipped cream rather than Cool Whip (which I had previously been using in years past). Use the whipped cream with confidence! You won’t be sorry. Thanks for your question.

      Reply
  2. Kaaren says

    November 18, 2014 at 11:22 AM

    I have made whipped cream for many years but never heard of adding the vanilla and sugar at the beginning. Not that you are wrong, just wanted to know why then instead of after beating to stiff stage. I was taught it would cause stiffness to “fall” if added too soon. Interesting how we think we know something to find out others do it entirely differently. Never too old to learn a new trick. Would love to hear your comment.

    Reply
    • Sally says

      November 18, 2014 at 11:48 AM

      Hi Kaaren, Your point is very interesting and you may have inspired me to totally change this post. I have always added the ingredients at the beginning and Maida Heatter’s method confirmed doing that to ensure that the sugar dissolves into the cream. I am making a pie with whipped cream today and will try your method. If it seems to work better, I’d better rethink this statement. Thanks for your insight and you’re right, it’s amazing how there are truly different ways to do the same thing. : Thank you

      Reply
  3. ms shelly says

    June 4, 2014 at 9:55 AM

    I add a dash of vanilla when whipping cream, adds a yummy level of flavor. Have been told other flavors can be used as well.

    Reply
    • Sally says

      June 4, 2014 at 12:59 PM

      Yep, that’s what my recipe recommends and I agree with you Ms. Shelly. Yummy flavor for sure. Thanks for commenting.

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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