lizzyscully on How to Make Whipped Cream

Whipping cream contains about 30 percent milk fat, so it was a good thing that my mom and I exercised regularly. You can make whipped cream simply by beating it to death, but I learned a few extra special techniques that make this treat even more delicious.

The first thing I do when making whipped cream is gather the ingredients and equipment I need. Nowadays, with all the strange growth hormones, antibiotics, and pesticide residue in milk and the awful way they cram the animals into tight pens, I prefer purchasing organic heavy whipping cream that comes from what I imagine to be happier cows. I think it tastes significantly richer and creamier, and I feel better buying it (except sometimes when I look at the price tag). I then get my organic sugar (I’ve also used honey, but it very slightly changes the taste of the cream, and so I prefer sugar or nothing at all) and some good, natural vanilla. I also find a big bowl and a spoon to scrape the sides off (if there are no children around). Remember the cream will double in volume as you whip it, so you need a big bowl. I also clean the dust off my electric mixer (a.k.a. “beaters”). It is possible to make whipped cream in a blender or with a whisk if you don’t have access to beaters.

The next thing I do is ensure the beaters, the cream and the bowl in which it will be whipped are all clean and cold. I put the bowl and beaters in the freezer or refrigerator, and I don’t remove the cream from the refrigerator until I am ready to begin beating it.

Next, I measure out the ingredients. I use 4 tablespoons of sugar to 1 cup of cream. Some recipes have you put up to a quarter cup of sugar to 1 cup of cream. However, I think the organic cream is already sweet enough. Plus, when you add 1 teaspoon of vanilla to each cup of cream, it further sweetens the final product.

Then I begin beating the mixture with beaters. I first pour the cream into the cold bowl, and then I begin to beat it on high speed. As it begins to harden, I slowly pour in the sugar and the vanilla. I periodically check the mixture to see if it’s hard enough by dipping my finger into it. If you dip your finger in the bowl and find a firm dollop that does not drip or ooze on your fingertip, your whipped cream is ready.

I then cover the bowl with a cloth and put it in the refrigerator. Remember, don’t ever put whipped cream on a hot cake, or it will melt off and lose it’s firm consistency. Also, it’s best to eat your whipped cream within a few days of making it because it can become crusty on top and/or runny at the bottom. Finally, if you can, invite friends over before making whipped cream. Nothing beats the childhood pleasure of licking a cream-covered beater