Once your mixture reaches stiff peaks, stop blending! You’ll see what happens if you blend too long below.Īt this point, the mixture is grainy and losing volume. Stiff peaks aren’t quite as luxurious and decadent as the former two, but you could ice a cake with this texture. At this stage, the whipped cream will have more significant swirl marks and a more stable structure.Īlso known as firm peaks, stiff peaks have an intensely rippled texture when you lift the beaters. Imagine a slice of classic pumpkin pie dolloped with homemade whipped cream-that’s what medium peaks look like. Soft peaks are perfect for folding into desserts or floating on top of Irish coffee. At this stage, the whipped cream is floppy but has an ultra luxurious texture. Soft peaks are like semi-melted ice cream. Coffee drinks: Think Irish coffee or your usual morning coffee.Cakes without frosting: Such as almond cake and olive oil cake.Fruity crisps: So many options! Apple crisp, peach crisp, blueberry crisp, strawberry rhubarb crisp and plum crisp.Pies and tarts: Such as my pecan pie and apple tart.Here are a few recipes that would benefit from a dollop or two: You’ll learn more about the differences between those textures below. Then the whipped cream will start progressing from soft peaks to medium to stiff peaks fairly quickly.
When you first start blending the mixture, it might not seem like you’re doing much. Traditional recipe typically call for powdered sugar, but I like to use maple syrup or honey because they add a subtle hint of extra-delicious flavor. I like to use high-quality organic cream because I’m convinced it produces a more tasty end result.To make it taste like the whipped cream you know and love, I recommend adding a tiny bit of sweetener and vanilla. The only ingredient you really need is heavy whipping cream.That way, the blender is agitating more of the cream at once, and the cold walls help it whip up even faster. Choose a sturdy bowl with a smaller base and tall sides (a 4-cup liquid measuring cup is perfect) and chill it for 15 minutes in the freezer. If you’re in a hurry, use a hand mixer or immersion blender.Use a tempered glass bowl (think Pyrex) or stainless steel bowl so it retains the cold temperature (plastic bowls will not). The whipped cream will whip up faster if your bowl and beaters are chilled as well. Start chilled. At minimum, your heavy cream needs to be chilled.You can also use an immersion blender or whip it together by hand, if you’re patient (Bon Appetit has a video for that). Equipment options: I love using my hand mixer (affiliate link) to make whipped cream because I hate lugging out my heavy stand mixer.You can divide or multiply the amount of heavy cream to get your desired quantity of whipped cream (making extra is never a bad idea). Meaning, if you use 1 cup heavy cream, you’ll end up with about 2 cups whipped cream. Here are a few tips before you get started:
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