Whipped Cream??

Question

How do you make homemade whipped cream? I've been beating this heavy cream for like a half hour!!!! HELP!!

Answer 1

The butterfat content percent of cream makes a difference when making whipped cream; the higher the percent, the better the cream will whip and be stable. Cream with a fat content of 30 to 36% works best and is found in "whipping cream" or "heavy cream". "Light cream" (with only 20% butterfat) will whip, but it won't trap as much air or hold it very well, making it a bad choice. In addition look for cream that is NOT ultra-pasteurized (although that may be difficult to find) because it whips better, fluffier and holds its shape longer.

To create whipped cream, whipping cream is usually sweetened with sugar during beating. Table sugar is typically used, but I much prefer to use powdered or superfine. Both dissolve faster, eliminating the problem of sometimes getting gritty whipped cream. Substitute regular sugar one for one with either sugar. Add up to 3 tablespoons of sugar for each cup of cream or to taste.


Whip chilled whipped cream with a balloon whisk (I like to use a 12-inch, balloon whisk. It is large enough to incorporate air quickly and efficiently), a hand-held electric or stand mixer, fitted with a beater attachment. Be aware that powerful stand mixers can quickly overwhip the cream, so if you use, don't over do it.

Whip cream in a bowl that's deep and narrow with at least a 3-quart capacity as the cream will double in volume. I prefer to use a metal bowl (the one from my stand mixer when using a hand mixer) rather than a glass one; metal gets colder, best for whipping.

To Make Whipped Cream: Whipping cream, the utensils and even the room must be chilled before making. Start with these steps:

STEP #1: To start, chill heavy whipping cream in the refrigerator, preferably overnight. It must be really cold.

STEP #2: Place bowl and beaters or wire whisk in the freezer for at least 15+ minutes before using. They must be super cold.

STEP #3: Take bowl and implements from freezer and place mixing bowl in a larger "ice water bowl" so the cream remains cold while you whip. Pour well-chilled whipping cream into bowl. (Stand mixers have an ice attachment to be used just for this purpose.)

STEP #4: Most often overlooked, the room where you beat the cream in must also be cold. What I do in the colder months, is to open a window and whip the cream right in front of it as the air pours in. In the warmer months, I make sure my air conditioner is on. If you don't have an air conditioner or the room is always on the warm side, make sure you place the bowl in a larger bowl filled with ice water and whip it in the coldest area of your house.

STEP #5: Beat cream on low speed until small bubbles form, about 30 seconds. If using a balloon whisk start by lightly whisking the mixture.

STEP #6: Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high. With a hand-held electric mixer move the beaters up, down, and around the sides of the bowl while whipping. With a balloon whisk, sweep it down and around and up and into the bowl with medium-fast strokes. Scrape the sides of the bowl often with a rubber spatula.

STEP #7: Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl. Continue to whip as you do.

STEP #8: Stop whipping when the cream has doubled in volume, is smooth, thick and forms soft or stiff peaks. If necessary, finish beating with whisk to adjust consistency. If whipped cream is at stiff peak, the consistency is soft and delicate and won't be like a stiff buttercream.

Make sure you don't whip the cream too long or it will turn to butter. At the beginning of turning, it will look like it has started curdling and takes on a very light yellow color. To salvage: put a little more cream into the mixing bowl. Then whisk it by hand to incorporate. If whipped cream has gone to the butter stage, it's too late to correct it, but it's okay to use as butter, instead.

STEP #9: Serve whipped cream immediately, as it is best made the day of use. If not, cover and refrigerate for up to 24 hours. If cream separates in refrigerator, simply beat cream again or whisk until cream has incorporated again.

Answer 2

I don't know why it is, but sometimes cream just refuses to whip no matter how long you keep at it. One second it's runny liquid, the next second it's butter. I think it's best just to start over with a different carton of cream. The grocery store will most likely give you a refund if you explain what happened.

They do make special stabilizers that keep whipped cream, er, "foofy" once it does whip, but it sounds like that's not quite the problem you have here. But if you want to give that a try some time, check out a bakers' supply (or restaurant-supply) store, or a really good cooking-supply store like Sur La Table (you can find them online). Good luck.

Answer 3

You made the right choice by getting "heavy cream" as it has a higher butterfat content, and thus will make a better whipped cream. (Heavy cream in American grocery stores IS the same as heavy whipping cream. Ignore what the others are saying in that respect.)

You need to start over, as it's probably ruined by now. Make sure you've added sugar. (Vanilla too, for taste.) I would suggest an electric mixer rather than doing it by hand if you have one. MAKE SURE NOT TO OVERBEAT AS IT WILL TURN TO BUTTER.

Answer 4

That is very strange. Are you sure you bought heavy cream? Possibly you bought something else thinking it was heavy whipping cream. It should whip up in a matter of minutes before you have added sugar and vanilla or other flavoring extract to taste.By now that should have turned into butter on you.

Answer 5

Combine a cup of whipping cream to 1/2 c. sugar and whip with an electric mixer until peaks form. Note: heavy cream and whipping cream are different.

Answer 6

Add sugar to the cream. I used to make it in my dorm room with a whisk. My girlfriend took pity on me and eventually bought me a handheld electric mixer.

Use a narrow container, and eventually it will start getting harder. You whip too much and it will start turning into butter.

Answer 7

the bowl you are using should be chilled or inside of another bowl filled with ice. Do you have a double balloon whisk? If not I highly recommend it for whipping cream, it gives it extra volume and softer peaks.

Answer 8

heavy cream isn't whipping cream
go get some whipping cream - use cold beaters and a cold metal bowl and voila!

Answer 9

it's butter by now.start with very cold cream and put your bowl and beaters in freezer for 15 mins. first,really helps.

Answer 10

Sugar and a little vanilla extract...yum!