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Technique: Whipping Cream edit
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Upload a photoCreated by: Anonymous
Edited by: Esmaa Self, Yuna Wu, Sheri, mrsound, Denise Wetherell, Alisa Escanlar, Barnaby Dorfman
Tags: Food Preparation
Other Names: Whip, Whipped
Translations: 鲜奶油 (Chinese), خفق كريم (Arabic), Crème à fouetter (French), De crema de leche (Spanish), Взбитые сливки (Russian) All Translations
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.
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