Make Whipped Cream

Video Transcript

"We have the egg white and sugar mixture for our vanilla mousse chilling in the refrigerator. Right now I am opening my heavy cream with the wrong end of the carton. Make sure where it says open to use that end. We need a cup of heavy whipping cream, right in here. Put this in our bowl, there we go. We're actually making whipped cream. It's so easy and once you know how to do it at home, you'll never buy the canned stuff again, ever. It's so worth it. You have a cup of heavy cream. Sometimes I add just a little bit more because it clings to the inside of the cup. I really hate thinking that I got less than what I was supposed to get. It bothers me for some reason. And to make it vanilla, we're going to add 2 tsp. of vanilla. That is this one right here. If you want a much milder flavor, you can add less than the 2 tsp. If you're really just a vanilla lover, than you can put more than that. I like right at 2 tsp. That's just about right for me. You're going to whip it with some beaters. If you have an electric stand mixer, that's fantastic. You'll walk away for a few minutes and go back and check on it. I'm going to use a hand-held. You just beat it until it starts to form into whipped cream. You don't want to over-beat it because it will eventually turn into butter. Once you start seeing it make ripples in the cream, and I'll show you what that looks like, that's when you know it's right about done. Keep your spatula handy so you can scrape down the sides and make sure everything gets evenly beat. You can see how much thicker it's getting. It's starting to make ripples in the cream, so it's getting there. That's how you know. You'll see when I start beating again. You see that? It's starting to make those ripples, that's when it's getting there. It's getting very close. See how it was rippling very heavily. If you've ever heard of soft peaks, or medium peaks, or stiff peaks, I'll tell you what that's referring to. When you lift your beaters out of the whipped cream or whatever you're beating, these are called the peaks right there. Those are the peaks. Depending on how long you whip the cream. It will get firmer and firmer and firmer. If a recipe says soft peaks, they should be very light. It should probably drip back down just a little bit. Medium peaks will be somewhere in the middle. Stiff peaks, these are pretty stiff. We could go a little bit stiffer if we wanted to, but they're not going anywhere. They're sticking there. These would be referred to anywhere from medium to stiff peaks. I'm not going to beat it anymore because if I did, it would start to get chunky. You don't want chunky. Chunky is when you start on the road to butter. We don't want that in this case, and this is actually just right. So I'll pull out my beaters and scrape down the edges and we're going to combine this with the egg white and sugar mixture that we had going earlier when I folded them together."