Basic Whipped Cream
Photo: Rhett Sutphin, CC BY 2.0
Homemade whipped cream takes one ingredient and a few minutes, and it tastes far fresher than anything from a can. The method rests on cold and fat: chilled cream, a chilled bowl and a cream with at least 30% fat hold the foam together. Whipping at medium speed is slightly slower but gives a steadier texture. Sweeten it with sugar or add vanilla if you like.
Instructions
Put a mixing bowl and the beaters of an electric mixer in the refrigerator for at least 10 minutes. If your mixer comes with more than one kind of beater, choose the whisk attachment. Cold equipment matters here, because the cream will not rise if the mixer is warm.
Pour the cold cream into the chilled bowl and whip at medium speed until it looks foamy.
Keep whipping until the cream thickens around the beaters and leaves visible traces as they turn. At this point, watch it closely, since it is easy to overwhip.
Continue in bursts of 10 to 30 seconds, checking after each one, until the cream is as stiff as you want it. Stop at once if small grains or lumps appear in the smooth cream, because that is the start of overwhipping.
Use the cream right away, or refrigerate it until you need it.
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