Ingredients for - Homemade Whipped Cream
How to cook deliciously - Homemade Whipped Cream
1. Stage
Before you begin, chill your beaters and bowl. Pop them in the fridge or freezer for 10 minutes. Cool tools will help the cream beat up more quickly. Add your cream to the chilled bowl and beat until it begins to thicken. You’re not looking for peaks here—just for the cream to start to get a little body.
2. Stage
Once slightly thickened, add the confectioners’ sugar and vanilla. Continue beating until soft peaks form. When we say soft peaks, we mean when you lift up the beaters, the cream will cling but the peaks of the cream will not stand up straight. If you overbeat, you’ll get stiff peaks instead of soft peaks. Stiff peaks hold their peak and overall shape better, but they are a bit too rigid for the pillowy dollop we want from homemade whipped cream. Editor’s Tip: If your cream is whirling away in a stand mixer, you might be tempted to step away and tackle another task. Don’t do it! It’s easy to overwhip cream. Overwhipping cream—when the cream gets thick and the water starts to separate from the mix—creates butter.
