How to Make Whipped Cream?

What do we call Whipped Cream?

How to make whipped cream? Yes, you’ll learn the best way to make whipped cream from this blog. But first, we’ll discover the background story of whipped cream. What do you call whipped cream? I call it “whipped cream.” Other people might call it “cream whipped,” or some other variation of the term.

Whipped Cream, Image Source –

The word “whipped” is a verb that means to beat or mix ingredients until they are smooth and light. The word “cream” is a noun meaning the white, fatty part of milk that rises to the top when milk is left to stand. The word “whipped cream” can be used as an adjective, noun, or verb.

Whipped cream is a dairy product made of a heavy or light cream that has been whipped by electric beaters until it is light, fluffy, and has increased in volume due to air being incorporated into the mixture. It is usually sweetened with sugar and vanilla extract and sometimes flavoured with fruit purée, chocolate syrup, cinnamon or other spices.

It was initially used as a topping for desserts, but it became popular as an ingredient in cocktails in the 1920s.

Whipped cream is a decadent topping for many desserts and is also an excellent addition to some more savoury dishes. Whipped cream can be made from dairy products like heavy cream, sour cream, and crème fraîche, but there are many vegan options as well. The key ingredient in whipped cream is air. The more air that you get into the mixture, the fluffier your whipped cream will be.

The Origin & History of Whipped Cream

The word “whip” comes from the Old English word “Hwipian,” which means to beat or whisk. The original whipped cream was made by beating raw cream with a whisk until it thickened. The first well-known reference to using whipped cream came from the French chef, Vatel when in 1661 he created a variation with sugar to serve at a reception to honour King Louis XIV. Whipped Cream used to be called “Milk Snow.” Some very old texts refer to it as “Milk Snow” in French and “Latte Snow” in Italian.

Whipped cream rates as one of the oldest desserts worldwide, with the earliest traces of meringue being detected in 16th-century Italy. It was already in recipes by 1549 in Italy and 1604 in France. The name of whipped cream came from 1673, according to the Oxford English Dictionary. Though, there is a written mention of crème fouettée – whipped cream in French in a recipe book from 1629.

What is the Physics and Chemistry behind Whipped Cream?

This type of cream is made by whipping/ beating heavy or light cream with an electric mixer until it becomes light and fluffy. The air bubbles created by the whipping process cause the liquid to expand in volume, creating the light, airy texture of whipped cream.

The Uses and benefits of Whipped Cream

Foods served with Whipping Cream, Image Source –

It is used in many recipes and desserts, such as ice cream and chocolate mousse. It is often a topping for desserts like pies and cakes. It can also be used as a topping for other things like pancakes, sundaes, and ice cream.

There are many benefits to using whipped cream in your food preparation. The texture of this product makes it perfect for toppings on pies, cakes and other desserts that need a soft, fluffy topping. It can also be used as a topping for fruit salads or fruit tartlets since it doesn’t contain any sugar or fat like some other types of toppings do.

What Food can be Served with Homemade Whipping Cream?

Whip cream is a perfect topping for various desserts, from pies to cheesecake to crepes. It comes in a light & fluffy texture. The following are the most popular and common meals served with whipped cream;

  • Pavlova
  • Lemon Berry Trifle
  • Angel Food Cupcakes
  • Strawberry Shortcake
  • Banana Cream Pie
  • Dark Chocolate Bread Pudding
  • Cheesecake or Cheesecake Pie
  • Cream Puffs
  • Lemon Cake
  • Pumpkin Pie or Sweet Potato Pie
  • Pumpkin Pie Bars or Pumpkin Cheesecake
  • Crepes or on Tiramisu Crepe Cake
  • Slow Cooker Hot Chocolate
  • Pecan Pie or Dark Chocolate Pecan Pie
  • Flourless Chocolate Cake
  • Chocolate Lava Cakes or Peanut Butter Lava Cakes
  • Strawberry Cream Cheese Pie
  • Macerated Strawberries
  • Pecan Pie
  • Coconut Cream Pie
  • Apple Tart.
  • Apple Crisp
  • Peach Crisp
  • Blueberry crisp
  • Strawberry rhubarb crisp
  • Plum crisp
  • Almond cake
  • Olive Oil Cake
  • Topping on Irish coffee or your usual morning coffee.

Different Types of Whipped Cream

Different Textures of Whipped Cream, Image Source –

There are three main types of whipped creams: heavy, light, and Italian. Heavy cream is typically used for desserts and sauces because it has more fat than light or Italian cream. Light cream is often used in coffee drinks because it has lower fat content than heavy or Italian whipping creams. Italians use their own type of whipping cream called “Italian Meringue.”

The mouthfeel and texture of your dessert come from the cream. If the cream is whipped too long, it can become thick and if you choose to whip it too fast, then it will not want to hold a shape and will crumbly. The number of bubbles in your cream also determines how stable it is and how well photographs or videos will look with creamy foam.

Butterfat determines the cream’s ability to whip & its stability. Higher butterfat content cream tastes richer and is easier to handle. It also retains a better consistency which makes for a more stable cream. The cream comes in various thicknesses and forms, with the most common being light, half-and-half, and heavy cream. Cream with a higher butterfat content is more stable, tastes richer and has a better consistency.

  • Half and half cream – The recipe calls for butterfat content of 12%. This can be achieved by using half-heavy whipping cream and half whole milk. It cannot whip, but it can be used as such.
  • Sour cream – It has a sour taste because of the active culture present, Lactobacillus. It’s also lower in fat content and contains about 18% butterfat.
  • Single cream – Low-fat cream with a 20% butterfat content that does not thicken when beaten.
  • Whipped cream – Heavy cream is 30-35% butterfat, and it’s whipped & beaten into a light and fluffy consistency.
  • Whipping cream – The cream has enough butterfat (30%) to allow it to thicken when whipped. This one also does not whip as well as heavy cream but works well for toppings and fillings.
  • Heavy cream – This product has at least 36% to 38% butterfat content. This cream whips denser than whipping cream and keeps its shape and volume doubled when whipped.
  • Crème fraîche – This type of cream has a 38% – 40% butterfat content. It’s tangy like Yoghurt and thick as whipped cream.
  • Double cream – 48% butterfat content makes this cream a perfect composition for creating flavorful and smooth dishes. This is the British term for what Americans know as heavy or whipping cream.
  • Clotted cream – The contents of the butterfat are 55% to 60%. This kind of cream also goes by the name Devon cream and is typically served with scones.
  • Mascarpone cream – Contain 70% butterfat content. This is a thick and fluffy cream that is high in fat content and offers the benefits of lactic acid.

The Ingredients of Whipped Cream

The Ingredients of Whipped Cream, Image Source –
        1. Heavy cream (Cold) or Heavy Whipping Cream (Cold) – 1 cup (240 millilitres)
        2. Sweetener – Confectioner’s Sugar/ Granulated Sugar/ Honey or Maple Syrup – 1-2 Tablespoons (30 millilitres)
        3. Flavouring – Vanilla extract – 1 teaspoon (5 millilitres)
        4. Salt (a pinch)
        5. Optional: Crème fraîche or sour cream for topping

Sugar is the most common ingredient for making whipped cream. It gives the cream its sweetness and helps it form stiff peaks when whipped with a mixer or whisk. Vanilla extract is another common ingredient for making whipped cream because it adds flavour to the whipped cream and helps stabilize the mixture as it whips up in size.

Some people like adding flavouring to their whipped cream like cocoa powder or cinnamon because they give the whipped cream an added dimension.

What Tools Do You Require to Make Whipped Cream?

Stand electric mixer with a whisk, Image Source –

In this section, we will be discussing the tools required to make whipped cream. The tools that you need;

        1. A hand-held or stand electric mixer with a whisk
        2. Mixing bowl – Metal is preferred
        3. Measuring Cup
        4. Refrigerator
        5. Spoon or Spatula

Steps or Methods to Make Whipped Cream?

Prep Time – 5 Minutes
Yield – 2 Cups

The main steps to make whipped cream are as follows:

  1. Chill whisk, bowl, whipping cream and powdered sugar in the freezer for 20 minutes.
  2. Pour heavy cream or whipping cream into the bowl.
  3. Whip or beat the cream for about 2 minutes at medium-fast speed till just before the soft peak stage.
  4. Add sugar, vanilla extract and a pinch of salt.
  5. Beat the mixture again for about 1 – 2 minutes in the same manner until medium peaks form.
  6. If you are not going to eat this right now, put it into an airtight container and place it in the refrigerator.

It will take to form medium peaks about 3-4 minutes. Medium peaks are in-between soft/ loose peaks and stiff peaks, which makes them perfect for toppings and piping on desserts. If you are not going to eat this right now, wrap it and place it in a fridge. Sometimes when you’re coming from the refrigerator whipped cream loses its fluffy texture. But trust us, it tastes just as good!

The Best Time to Add Sugar

Add the sugar once the cream is thickened but still spoonable. This is the just-before-soft-peak stage. Incorporating sugar too soon will prevent the mixture from whipping up well. Adding it late means that the sugar won’t dissolve as well.

# Soft Peaks

Soft Peaks, Image Source –

Soft peaks are a lot like semi-melted ice cream. At this stage, the whipped cream has a floppy texture but is ultra luxurious. When they’re done, it should look like the picture below. Feel free to add them to a dessert like a chocolate cake or coffee.

# Medium Peaks

Medium Peaks, Image Source –

Imagine a slice of pumpkin pie with homemade whipped cream. This is what a medium peak looks like. At this stage, the whipped cream will have more defined swirls & a firmer structure.

# Stiff Peaks

Stiff Peaks, Image Source –

A stiff peak has a textured surface when it’s lifted from the bowl, because of all the air bubbles that were whisked into it. Stiff peaks are more plain than luxurious but you could use them to ice the cake. When your mixture reaches stiff peaks, stop blending. You’ll know you’ve gone too long if you see what happens below.

Try Some Variations

If you want to add a different flavour to your recipe, you can switch it out with vanilla extract. If, after doing the taste test, you still feel that it needs more flavour then add a little bit of the specified flavour and try again. Coconut rum and Bourbon are two common swapping flavours that tend to come to mind.

You can also use organic honey or maple syrup in replacement of the sugar if you want to add flavour and don’t need anything else. Believe me, their tasting experiences are out of this world.

Add more liquid to the recipe and you may need to whip for a bit longer. However, beware not to beat too much as it can quickly turn into butter.

  • Coconut Rum – Add an equivalent amount of coconut rum instead of vanilla extract
  • Bourbon – Replace pure vanilla extract with the same amount of bourbon.
  • Honey – Replace the sugar with the same amount of honey.
  • Maple – Substitute sugar with the same amount of maple syrup.
  • Cinnamon – Add One and a half teaspoons of ground cinnamon.

# Chocolate Whipped Cream

This recipe could be sweetened with some cocoa powder to create a chocolate flavour, for 3 tablespoons of cocoa powder whisked with the sugar and following the recipe as intended. All other ingredients and instructions will remain the same.

# Strawberry Whipped Cream

To make a strawberry variation, follow the original recipe until soft peaks form. Then, add ¼ cup of strawberry jam or puree and beat again until medium peaks form again. Before storing, cover the container with plastic wrap and place it in the refrigerator.

Tips from the Professionals for Making Perfectly Fluffy & Delicious Whipped Cream

  • Making whipped cream is not as hard as it seems. You can use a hand mixer to whip cream or a whisk if you don’t have an electric mixer. You need to use heavy whipping cream and add sugar, vanilla extract, and optionally flavouring like cocoa powder or cinnamon.
  • Use a stand mixer so that you can whip the ingredients together with a whisk attachment.
  • It’s better to start with cold ingredients because it will take less time for them to become fluffy. The colder the cream, the more it will whip and hold air. The cold also provides a better taste to the cream.
  • Use a metal bowl and cold metal whisk or beaters so that they don’t warm up the mixture.
  • Whip the mixer on medium-high speed. This speed perfectly allows whipped cream to be made at a medium rate, allowing air to be whipped into the cream well. As per my experience, High-speed beating makes over-whip cream easily and low-speed beating creates under-whips creams.
  • Making whipped cream is quick and only takes a couple of minutes. But it can go from light and fluffy to heavy and clumpy in the blink of an eye. Pay attention. When you first start blending the mixture, it will be difficult to see that you have done anything. Then that whipped cream starts to increase in density and moves from soft peaks to medium consistency and then is at a stiff peak.
  • Look for medium peaks. Medium whipped cream peaks are slightly sturdy peaks coming out of the bowl when you lift your beaters or whisk out. The peak will slightly droop down and will not lose a lot of its shape.
  • The quality of medium peaks will not be too soft and liquidy, nor will it be heavy and curdled. Don’t forget to check to see if the whipped cream is consistent. This will prevent messes and you can get back to feeding your guests!
  • The whipped cream doubles in size after being properly whipped. This means, that if you use 1 cup of heavy cream, you’ll end up with about 2 cups of whipped cream. To make whipped cream, you can decide how much heavy cream you’ll need.

What Should you do when you Whipped Whipping Cream Too Long?

Over-Whipped Whipped Cream, Image Source –

If you overwhip it, then the whipped cream will start to separate and become buttery in texture. When you whipped too long, the mixture will become grainy and lose volume. It’s literally falling apart. Fats and liquids are separated into a butter-like substance and a buttermilk-like substance, respectively.

The fixing over whipped cream is totally depending on how over-whipped the mixture is. You might be able to save it by allowing the mixture to chill out in the refrigerator for 30 minutes to 1 hour, and then stir with a spatula to combine. You can try adding a few tablespoons more heavy cream to the mixture with a spatula for an immediate fix. If all those fixes don’t work, you can turn the mixture into the butter and use it.

How to Stabilize the Whipped Cream?

There are a few things that you can do to stabilize the whipped cream. One of them is to add more liquid to it. You can also use a spoon to stir the cream until it is firm enough to hold its shape. Adding yeast also will help to stabilize the whipped cream. The whipped cream can be stabilized by adding gelatin and cold water to it. Gelatin reduces the amount of air in the mixture, which stabilizes it and prevents it from going bad quickly.

Another way to make stabilized whipped cream is by using an immersion blender. An immersion blender is a right tool for stabilizing whipped cream because it can blend the ingredients at high speed without creating bubbles in the mixture. This makes it possible to create stable mousse and buttercream frosting with it.

Adding Cornstarch is also one way to stabilize whipped cream. It helps with application, prevents “tears” from happening, and makes it last longer without becoming a mess. I use cornstarch for most of my home desserts instead of gelatin. A simple and easy way to add cornstarch is by adding it to the whipped cream after adding the sugar.

How Should You Store Whipped Cream?

This section will talk about how you should store whipped cream. The answer is not as simple as you would think. It all depends on the type of cream, how long it will be stored and what you are using it for. The general rule is that it should be stored in a container with a tight seal.

The best way to store whipped cream is in the refrigerator. It is best to use a container that has a tight seal, such as a Mason jar so that the whipped cream does not lose its air and become flat. You should also put it in the back of your fridge so that it doesn’t get warm and melt.

If you need to store it for a few hours or overnight, you can put it in the freezer on top of a cookie sheet or wax paper so that any condensation doesn’t go into the jar and make the whipped cream watery.

How many Days can I Keep a Homemade Whipped Cream Jar?

Whipped cream lasts up to 5 days in the refrigerator, covered. If the mixture got separated a bit, gently stir it back together with a spoon and it will still taste great. Though we’ve probably all made whipped cream at home, sometimes it will start to lose its volume over time as the ingredients decompose. Lighter whipping can help get it back to that original texture.

Nutritional Value of Whipped Cream

Nutritional Value of Whipped Cream, Image Source –

It is a common misconception that whipped cream is a low-calorie dessert topping. In reality, whipped cream is made of heavy whipping cream and other ingredients that contain calories. The average calorie content in 1 tablespoon of whipped cream ranges from 6 to 8 calories. This means that if you have an entire can of whipped cream on your cake, you will be consuming at least 60 calories.

Is Whipped Cream Healthy to Eat?

The answer to this question is not a simple yes or no. It depends on the ingredients of the whipped cream. If it is made from heavy cream, then it will be high in calories and fat. On the other hand, if it is made from skim milk or yoghurt, then it will be lower in calories and fat.

There are a lot of people who think that whipped cream is unhealthy to eat because it is high in fat. However, there are also some people who believe that it is healthy because it has no cholesterol. The truth is that regular whipped cream does not contain any cholesterol and it does not have much fat either. It only has about 20 calories per serving and the fat content in whipped cream ranges from 0-2%.

Is Whipped Cream Vegan or Vegetarian?

Vegan and vegetarian diets exclude the consumption of animal products, including eggs, dairy, honey, gelatine and other animal-derived ingredients. When it comes to whipped cream, it is not a vegan product because it contains dairy.

What is the Difference Between Heavy Cream and Whipping Cream?

Heavy cream is a type of cream that has a high-fat content. It is made from whole milk or cream, and it can contain as much as 40% butterfat. Whipping cream, on the other hand, is a type of cream that has a lower fat content. It is made from whole milk or cream, and it contains between 35% to 38% butterfat.

Heavy whipping creams are more stable than heavy creams because they have less water content than heavy creams. Whipping cream is lower in fat content than whole milk. You might also call it light whipped cream, or even foamed whipping cream.

The Labeling Standards of the Food and Drug Administration (FDA) state that heavy cream is a type of lard with no less than 36% milk fat. Heavy whipping cream can also be referred to as heavy cream.

How to Make Whipped Cream from Milk?

Heavy cream, which is also called heavy whipping cream, has a higher fat content whereas whole milk has a much less amount of fat. Whole milk contains 3.2% fat, whereas heavy cream has about 40%. The main ingredient needs to have a high-fat content in order to create the structure and stability of whipped cream. You should generally try to keep this at about 30% or higher.

Therefore, when making whipped cream from whole milk, you’ll need to add ingredients to help thicken and stabilize the final product. One way to do this is to use unflavored gelatin. You can also use other whipped cream stabilizers that we have talked about in the upper paragraphs.

How to Make Whipped Cream Icing?

When talking about icing and frosting, it’s important to understand that there are different terms for two similar things. Icing is thinner, has more of a set-and-harden quality, and is less dense than frosting. The frosting is generally thicker and fluffier than icing, it is thinner and tends to set quickly and harden when dry. Icing is generally not spreadable like frosting and needs to be poured over baked goods.

The ingredients and instructions to make the whipped cream icing are the same as in making whipped cream. you can change the amount of heavy cream or the time of whipping to get your desired thickness and stiffness for the icing.

How to Make Whipped Cream Frosting for Cakes?

The whipped cream frosting is the perfect frosting for cakes and cupcakes. It is light, fluffy, and has a delicious dairy flavour. This icing is not too sweet and can be topped with fresh fruit to make it even more decadent. The ingredients and instructions to make the whipped cream frosting are the same as in making whipped cream.

you can change the amount of heavy cream or the time of whipping to get your desired thickness and stiffness for the whipped cream frosting for cakes.

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