How To Make Whipped Cream

 Making homemade whipped cream can be a workout, but it's 100% worth the effort. It tastes amazing, holds its shape better, and doesn't have hydrogenated fats in the ingredient list (which means you can feel better about that Banana Pudding Trifle). Win, win, and major win. 

Luckily, we have a few tips to making it perfectly every time, even if you don't have a fancy stand mixer.  

1. Use cold heavy cream.

Always, always start by using cold heavy cream. The longer the cream has been out of the fridge the longer it will take to whip. Plus, warm cream will never actually whip because the fat is no longer solid.  Lesson: Leave your carton of cream in the fridge until you have everything else you need out and ready to go. 

2. Whip over a bowl of ice.

Staying on the extra cold theme, placing your bowl of cream over a bowl of ice while you whip will help your cream stay super cold. And cold cream = shorter arm workout. Alternatively, you can place the bowl you'll be using in the freezer for 20 minutes before you start.

3. Use a towel to keep your bowl stable.

Nothing is more annoying than trying to whip cream while your bowl wobbles all over the counter. Wet a kitchen towel and place it around the base of you bowl. It will keep your bowl in place the entire time. (Pro tip: A wet paper towel under your cutting board also keeps it in place while chopping!) 

4. Add some flavor to it!

I fully admit I love plain, unsweetened whipped cream. What's NOT to love?? However, a little flavoring and powdered sugar will really take your whipped cream to the next level. Add some powdered sugar to your bowl while whipping to have a sweetened whipped cream when you're done. If you want some flavor, like vanilla or peppermint, add a little extract after you have stiff peaks and very gently fold it in. 

5. What's the difference between stiff peaks and soft peaks?

Directions for making whipped cream will usually call for stiff peaks, but what does that really mean? When your heavy cream has finally thickened and starts to hold it's shape, you'll want to start checking your "peaks". Hold your whisk up and if the cream on your whisk gently droops or just barely holds its shape, you have soft peaks. If the cream stands tall and proud, that's your stiff peak. Don't keep whipping past this stage or you'll risk over-whipping your cream and find yourself entering butter territory. 

6. Can I save over whipped cream?

Once your whipped cream starts to come together it moves fast. In a few whisks you can easily go from stiff peaks to a chunky mess. Good news is that all is not lost! Add a tablespoon of cold heavy cream at a time and gently fold it in until your whipped cream smooths back out.