Getting Perfectly Whipped Cream


All of us like the beautiful patterns on the store-bought cakes that are made out of whipped cream, but very few of us are able to get our whipping cream whipped to the right consistency to enable neat cake decorating. Here are some tips on how to get perfectly whipped cream:

  1. Keep the heavy cream in the fridge for at least 5 hours prior to use. If you are short of time, keep it in the freezer for around an hour, but don’t let it freeze. You need a very chilled cream that should not be frozen.
  2. Also keep a large stainless steel bowl and the whisk attachments of your hand mixer in the freezer for 10-15 minutes till well chilled.
  3. Pour the cream in the dry, chilled bowl and start beating with the electric mixer on low speed. After the first 30 seconds, increase the speed to medium.
  4. Once the soft peak stage is reached, that is, the cream falls from the whisk in ribbons, add around 2 tablespoons of icing sugar for each cup of cream and continue beating on medium-high speed. 
  5. It should take around 1 to 1 and a half minutes for the cream to reach the firm peak stage, that is, it will cling to the whisk. Make sure not to over-beat because it will ruin the texture of the cream.
Follow these easy steps and you will have perfectly whipped cream every time!
Author: raabirehman */