Homemade Whipped Cream
Whether be a cold coffee or a warm cake right out of the oven, everyone loves a dollop of whipped cream on top. I myself enjoy whipped cream as a topping on my desserts and have prepared recipes using whipped cream. But recently while working on a recipe I ran out of whipped cream so decided to make my own – Homemade Whipped Cream. When it comes to homemade I am all up for it, it’s fun, exciting and you learn something new.
Making whipped cream at home was extremely simple. Just two ingredients and your electric mixer, that’s all you need to whip up your very own whipped cream. Once you make your own, you will never buy it again from the local markets. Whipped cream can be prepared with a stand mixer, hand blender or even a simple whisk. It’s so much fun to watch a simple whipping cream getting transformed into something frothy and airy.
Before I started on my recipe, I chilled the bowl and blade (which I was using to whip up my recipe) in the refrigerator for an hour. Chilling the bowl and blades help the cream to whip up faster.
How to check if the whipped cream has the right consistency –
- Blade marks (round circles formed by blade) in the cream will get thicker and denser.
- Cream will double up in volume and thicken up.
- Last an the most important one – remove the whisk/blender from the mixer/base. Hold it upside down and if the whipped cream maintains its soft peak firmly without falling off the blade (see pic below) – it’s ready to use and is perfect.
DO NOT OVER BEAT THE CREAM OR IT WILL RESULT IN HOMEMADE BUTTER.
Time mentioned below in the recipe is for stand mixer. Beating time will vary for hand blender and much longer for a manual whisk.
RECIPE SOURCE – FOOD NETWORK