Technique: Whipping Cream [edit]

Other Names:Whip, Whipped, 鲜奶油 (Chinese), خفق كريم (Arabic), Crème à fouetter (French), De crema de leche (Spanish), Взбитые сливки... All Translations

Edited by: Esmaa Self, Yuna Wu, Sheri, mrsound, Denise Wetherell, Alisa Escanlar, Barnaby Dorfman

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[edit] About Whipping Cream

The purpose of whipping cream is to incorporate air into cream to give it structure. Often used for dessert toppings.

To make whipping cream like a pro:

1. Make sure the cream is at least 1 day old.
2. Thoroughly chill the cream and equipment.
3. Using a whisk or whisk attachment (if using a machine), whip at medium speed.
4. Sift in sweetener slowly (if using) as you whip.
5. Stop whipping when the cream forms a peak that holds shape. Over-whipping will cause the cream to collapse.
6. Keep the cream slightly under-whipped if incorporating into other ingredients.
7. Fold in flavoring after the cream is whipped.