Six Things to Know About Whipping Cream
Whipped cream may seem like the most basic recipe, but it’s not foolproof. Here are some helpful tips to ensure perfect whipped cream every time.
Temperature Matters
For maximum volume and the best texture, it’s crucial to use cream straight from the refrigerator. Chilling the bowl and beaters can also help ensure that your cream stays cold through the whipping process.
Watch Your Peaks
When whipping cream or egg whites, the recipe will generally call for either soft peaks or stiff peaks, here is what that means: Soft peaks will droop slightly downward from the tip of the whisk or beater (see photo). Stiff Peaks will stand up tall on their own.
Add Some Sweetness
Granulated sugar is the best sweetener for whipped cream. It takes twice as much confectioners’ sugar to sweeten cream, and your whipped cream may end up tasting chalky.
Store It Properly
To keep leftover whipped cream, place it in a fine mesh strainer set over a bowl, cover it with plastic wrap, and place it in the fridge for up to eight hours.
Stabilize It
To hold whipped cream for up to 24 hours, you need a stabilizer. Hydrate ½ teaspoon unflavored gelatin in 1½ tablespoons of water and microwave in short bursts until softened. Add that to your cream once the beaters leave a trail and whip to soft peaks. Cover tightly and refrigerate.
Choose the Right Cream
For the best whipped cream follow these guidelines:
BEST CHOICE: Pasteurized heavy cream. Though less available than ultra-pasteurized cream, it’s worth seeking out for its luxuriously thick texture and rich, full dairy flavor.
SECOND BEST: Ultra-pasteurized heavy cream. A good runner-up for rich whipped cream and pastry fillings.
GOOD FOR CERTAIN APPLICATIONS: Whipping cream. This product makes for a light, ephemeral whipped cream and is only suitable in applications that you plan to serve immediately, say for strawberry shortcake or a sundae.
