Mega Whip Cream
With a touch of whipped cream, any cake or dessert is made more appetizing. In the 21st century, whipped cream was already well-liked and widely used in recipes throughout the world.
Whipped cream is often made toothsome or aromatized, but it’s also consumed ‘as natural’. Whipped cream can be shaped in beautiful patterns and is often used as topping on cakes, as an ingredient in cakes, with consumers eating out less, whipped cream also provides a premium comestible addition to recreate the dining out experience.
Ready-to-serve or do-it-yourself
In many countries, whipped cream is sold in ready-to-serve cans. In others, consumers buy cream with high fat content and whip it themselves. In some markets, counterfeiting whipped cream, often made of butter, flour, milk, sugar, vanilla, and salt, is common.
There’s a growing global demand for elemental, lactose-free and low-fat cream options, linked to growing acquaintanceship around lactose intolerance and other health concerns.
Making high quality cream is not without its challenges. Learn how we can help our customers with this sensitive product, requiring gentle and correct processing.
How to Make Homemade Whipped Cream
Start with cold heavy cream
The colder the cream, the easier and more successful it will whip. Cold cream also creates the lightest whipped cream! Slightly warm or room temperature cream does not equate to whipped cream. If you’re resourceful, you could even chill the mixing bowl in the refrigerator for 30 minutes or the freezer for 15 minutes.
Whip the heavy cream, sugar, and vanilla together on medium-high speed
This speed is perfect for whipped cream, which will whip air into the cream at a medium pace. I find that high speed easily over-whips cream and low speed under-whips cream.
Don’t walk away!
Whipped cream only takes a couple of minutes, but it’s only a few seconds between soft whipped cream and over-mixed whipped cream. Over-mixed whipped cream is curdled and grainy. Soft whipped cream, the ideal sweet spot, has a billowy and smooth texture. Stand by your mixer so you know when it’s ready.
Look for medium peaks
What are medium whipped cream peaks? When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them. The peak will slightly droop down, but not lose its shape entirely. It won’t be too soft and liquid-y, it won’t be heavy and curdled. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.