Watch How to Make Whipped Cream
Whipped Cream Tips
Whipped cream is truly so easy to make. Here are a few tips before you get started:
Uses for Whipped Cream
Here are a few recipes that would benefit from a dollop or two:
Soft Peaks
Soft peaks are like semi-melted ice cream. At this stage, the whipped cream is floppy but has an ultra luxurious texture. Soft peaks are perfect for folding into desserts or floating on top of Irish coffee.
Medium Peaks
Imagine a slice of classic pumpkin pie dolloped with homemade whipped cream—that’s what medium peaks look like. At this stage, the whipped cream will have more significant swirl marks and a more stable structure.
Stiff Peaks
Also known as firm peaks, stiff peaks have an intensely rippled texture when you lift the beaters. Stiff peaks aren’t quite as luxurious and decadent as the former two, but you could ice a cake with this texture.Once your mixture reaches stiff peaks, stop blending! You’ll see what happens if you blend too long below.
When You’ve Whipped Too Long
At this point, the mixture is grainy and losing volume. It’s literally falling apart—the fats and liquids are separating into butter and buttermilk, respectively.How to fix it: Depending on how over-whipped the mixture is, you might be able to save it by letting the mixture chill out in the refrigerator for 30 minutes to 1 hour and then stirring with a spatula to combine. For a more immediate fix, you can try stirring in a few tablespoons more heavy cream with a spatula. If those don’t work, you might as well turn the mixture into butter!Here, you can see examples of soft, medium and stiff peaks side by side. I hope it’s helpful!Please let me know how your whipped cream turns out in the comments. I’d love to hear how you use it.
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