While you can use a mixer to whip cream, I think it's better to do by hand. It gives you more control over the final texture and is so fast and easy that it's not even worth pulling out fancy equipment.
1 Prep Your Cream
To start, you'll need cream with at least 30% milk fat. Anything less, like half and half (10% milk fat) or light cream (20% milk fat), doesn't whip well. Look for whipping cream or heavy cream, and be sure it's nicely chilled before you begin.
2 Start Whisking
Add the cream to your bowl and whisk vigorously. After about a minute the cream will become frothy, and after two to three minutes, it will thicken up to a mayonnaise-like consistency. Once the thickening process has begun, add sugar and any desired flavorings.
3 Make it Your Own
Tailor the flavor of your whipped cream to suit your needs. For classic vanilla, add ½ teaspoon of vanilla extract for every cup of cream. You can also experiment with adding other flavors, like ground cinnamon, cocoa powder, lemon zest, fruit purée or even rum.
4 Whip Until Peaks Form
Continue whipping until the cream forms very soft peaks (about four minutes). Once the cream begins to form peaks, it can go from soft to clumpy and granular in the blink of an eye, so it's best to stop early and err on the side of too soft.
5 Store or Serve
Homemade whipped cream is best if used immediately, but it can be covered and refrigerated for a few hours before use. Just scoop and enjoy your refrigerated whipped cream, or stir gently to loosen it up before adding a dollop to your favorite dessert.
Want more? Watch our video for more whipped cream tips and tricks.
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