how do you make whipped cream from whipping cream?

Answer 1

Whip it???

Answer 2

The food industry is at it again. Re: making whipped cream; there are new products in the dairy case that look exactly like to regular whipping cream we all know and love EXCEPT this one says ULTRA PASTEURIZED! Don't buy that one! Here again, its a new process to extend shelf life and it does a good job.It can stay refrigerated for twice as long as regular and not turn sour. Problem; iT WILL NOT WHIP! Or if it does, it will never get stiff. Buy the whipping cream in the carton that says something like baker's whipping cream or gives you instructions on the carton about how to whip it. The ultra pasteurized won't give you instructions because it won't whip., Now how to do it?? stainless bowl in the freezer for 1/2 hr. Ice cold cream. Hand mixer. Turn it on high and have fun until soft peaks form. Slowly add pwd sugar and at end, add 1 tsp. REAL vanilla. Imititation vanilla is a petroleum based product. When the cream is almost like ice cream, its ready. Store unused portion in the freezer (covered).

Answer 3

Get a large bowl, copper is best, but you can use anything really. Put a few drops of lemon juice in the bowl, slowly and the heavy cream, and holding the bowl at a slight angle, begin to whip with a balloon wire whip, taking care to avoid touching the sides of the bowl. After a time, you will feel the cream getting thicker as you are adding a large volume of air to it. It can get pretty tiring, but the results are worth it. To sweeten, add confectioner's sugar, folding it in gently towards the end of the process. This is the traditional way it's been done for centuries.

Answer 4

Usually on the side of the carton of whipping cream are the instructions, otherwise I make mine by using my electric mixer and adding around 3 tablespoons of sugar to the cream slowly. The more you mix the stiffer the ingredients will get until you have a nice thick cream, do not over beat or it will turn to a butter like consistency! Good Luck.

Answer 5

To the heavy whipping cream, add a teaspoon of vanilla extract and several tablespoons of sugar and beat with a electric or hand beater until it stiffens and peaks up nice. Don't beat any longer than necessary or it will turn into butter.

Answer 6

hi......do you have a kitchenaid mixer? I pour a pint of heavy cream in my mxing bowl. I turn the mixer on the highest setting and let it go to town until thick. I add powdered sugar to taste. I also freeze my beater whip and my metal bowl prior to whipping the cream. This ensures it will turn out.

Answer 7

Cream,sugar and a slash of vanilla in a bowl,and use a whisk or mixer until it thickens into whipped cream.

Answer 8

Place the metal bowl and beater of the electric mixer in a freezer for about fifteen minutes to chill it. Remove it and pour in the cream. Turn the electric mixer on high and mix until the cream forms stiff peaks. Sprinkle in just enough sugar to sweeten lightly (about a tablespoon) and mix for one minute more. Place in refrigerator until used.

Answer 9

Make sure its chilled well, use a hand held mixer, add sugar and vanilla and in no time: whipped cream!

Answer 10

INGREDIENTS:

* 1 cup heavy cream
* 1/4 cup sugar
* 1 teaspoon vanilla

PREPARATION:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

Answer 11

Don't use a Bull Whip. You use an electric beater.