How to Whip Cream
For best results, before whipping chill the cream, plus all of the equipment you will be using. Whip cream using either a balloon whisk
or electric beaters.
Whip the cream in the bowl until it starts to thicken.
Continue to whip more slowly until the cream stands in soft peaks. If you want stiffly whipped cream, continue whipping slowly until firmer peaks form. The higher the fat content of the cream, the more quickly it will thicken. Do not whip any longer than is necessary, or the cream will become grainy.
Note Whip cream as close as possible to the time you will be using or serving it; if left too long, it will separate.
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