Different Ways To Make Whipped Cream

• The three most common ways to make whipped cream include whipping it by hand with a whisk, whipping it with a hand mixer or using a stand mixer to whip the cream into firm peaks. In the food service industry, professionals use whipped cream makers that swiftly aerate whipping cream with nitrous oxide, producing clouds of whipped cream within seconds. Any of these techniques results in whipped cream with voluminous texture whose overall amount is roughly double that of the liquid cream.

Homemade Whipped Cream

• To make homemade whipped cream by hand, begin with cold cream and cold implements. Add 1 pint of whipping cream to a mixing bowl. Whisk vigorously, employing wide circular strokes so as to incorporate a lot of air. Sweeten the cream with sugar -- granulated or confectioner's -- just after the whipping cream begins to thicken. Keep whisking until soft peaks or stiff peaks form, anywhere from 10 to 20 minutes total. For hand and stand mixers, pour the whipping cream and any flavoring and sweetener into the mixing bowl. Mix or agitate on medium speed 4 to 5 minutes for "soft plop" whipped cream, 6 to 7 minutes for soft peaks, or 7 to 9 minutes for firm peaks. Watch closely for the formation of peaks to prevent overmixing.

Sweet Versus Savory Whipped Cream

• The French refer to classic vanilla-flavored, sweet whipped cream as Chantilly cream. This is the go-to whipped topping for deserts and sweet beverages. On the opposite side of the spectrum, unsweetened or savory whipped cream is an equally flexible ingredient, dressing up summer lunch items such as quiche, cold soups, grilled steak, chicken or pork. Savory whipped cream makes a convenient vegetable dip or topping for potatoes, also. To make savory whipped cream, gently combine cream whipped to stiff peaks with herbs, such as tarragon, and any savory ingredients, such as smoked salt, chili powder, wasabi or chives.

Butterfat Is The Secret To The Structure Of Whipped Cream

• Whipping cream and heavy cream have a butterfat content of 30 to 35 percent and 36 percent respectively. They become whipped cream when they're vigorously agitated, forming tiny fatty air pockets. This fatty air-pocket structure accounts for the signature texture of whipped cream, something like a cross between cotton candy and a malted milkshake. To preserve this delicate matrix, store your freshly whipped cream in the refrigerator.