Whipped cream, a main ingredient in pastry, is loved even by children.
Whipping cream is very easy, but you need to follow some tips; otherwise, it might not whip properly or have the classic lightness of cream.
In the recipe, you will find many tips to achieve a fluffy and perfectly whipped mixture.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Whipped Cream:
- 1 cup liquid cream (very fresh)
- 3 tbsp powdered or granulated sugar (optional)
Tools for Whipped Cream:
- 1 Electric Mixer
- 1 Bowl
Steps and Tips for Preparing the Cream:
First, you need to place the glass bowl and beaters in the refrigerator for at least 1 hour before use; this helps the cream whip better.
We recommend using fresh whipping cream found in the fridge section with a fat content of 35%, but you can also use vegetable cream (watch out, it’s often already sweetened) or long-life cream, but ALL need to be cold from the fridge.
Take the glass bowl out of the fridge and pour in the whipping cream, attach the cold beaters to the mixer, and start whipping the cream. You need to gradually increase the speed of the beaters as the cream becomes thicker, reaching maximum speed when the cream is well whipped and very white (it will take about 5/6 minutes).
Maintain the same rotation direction of the electric beaters throughout.
If the recipe calls for it, you can also add powdered or granulated sugar (we recommend powdered because it makes the cream smoother), not exceeding 10% of the cream’s quantity (250 cream: 25 grams of sugar; 500 cream: 50 grams of sugar, etc.). Add it gradually when the cream starts to puff up and increase in volume.
Once whipped, if not used immediately, store the cream in the refrigerator covered with plastic wrap.
You can add vanilla to the cream to make Chantilly cream, or add natural colors to color the cream.
If you mix the cream with custard, you get diplomatic cream.
