How to Whip Cream

Homemade whipped cream beats the flavor and texture of almost any store-bought brand if you know what you're doing. Usually, homemade whipped cream is heavy cream whipped to varying degrees with a whisk, an electric hand-held or stand mixer. To whip cream at home, follow these suggestions.

Things You'll Need

• Heavy cream
• Mixing bowl
• Wire whisk
• Electric hand-held beater
• Electric stand beater
• Larger bowl
• Rubber spatula
• Sugar
• Flavorings

Instructions

1. Chill heavy cream in your refrigerator overnight if possible. It whips better the colder it is.

2. Put your mixing bowl and wire whisk or wire beaters in your freezer for about 20 minutes before you plan to use them.

3. Remove your bowl and whisk or beaters from the freezer. Put the bowl in a larger bowl filled with a bit of ice water. The ice water keeps the cream cold while whipping. Pour the cream into the mixing bowl.

4. Whisk the cream lightly or beat on low for about 30 seconds. Continue until little bubbles begin to form in your cream.

5. Increase your beating speed to medium, beat for 30 more seconds until the beaters leave a trail. Then increase your speed to high. With a whisk, repeatedly swipe it down, around and up into the bowl with medium to fast strokes. Use a spatula to scrape the sides of the bowl.

6. Add sugar and any other flavorings slowly to your cream right before it turns soft and billowy. Continue whipping until it turns thick, smooth and forms soft peaks.

7. Serve your whipped cream right away or cover your bowl and refrigerate your whipped cream for no more than 24 hours.

Tips & Warnings

• Try adding different flavorings once you've mastered whipping cream, such as vanilla extract, chocolate, coffee, spices, orange zest, liqueurs or brandy.

• If you covered and refrigerated your whipped cream, whisk it a bit to thicken it just before serving.

• Use caution if using an electric stand mixer, as it quickly can overwhip cream.

• Don't whip your cream for too long or it begins turning to butter.