How to make whipped cream is a question lingering in the minds of a number of people. Other than reading them from books and magazines, there are as well many whip cream recipe websites, which you can find in internet. But, not all instructions given in them do not give the fresh and uniquely flavored whipped cream we taste in the pastry stores and hotels. The pocket sachets we buy in the supermarkets are sometimes no good, too, as many of them contain preservatives, which may be harmful for your family’s health.
Take a look at some of these professional tips on how to make whipped cream frosting in a very short period of time. Notice that the type of milk or cream used as well as the bowls used, play an important role in the process.
Pointers On How To Make Whipped Cream From Scratch
- First, you can learn how to make whipped cream by using thick cream. Take a metal bowl and keep it in the freezer for a few minutes. Cool metal bowls help ease the process a lot. When you purchase the cream, avoid ultra-pasteurized cream as it will take longer to whip the cream and the texture will be different. Instead, go for plain fresh cream.
- Add one cup of cream to the chilled metal bowl. One cup of cream will produce at least two cups of whipped cream.
- Include 3 tablespoons of sugar.
- Add 2 teaspoons of vanilla extract.
- Add extra flavorings like mint extract, chocolate extract to cream.
- Now take an electric hand mixer and start whisking the mixture. Start slow and increase the speed gradually. You will see soft peaks of whipped creams in one or two minutes. Stop whipping at this stage. Else, it will become more like butter.
- Swipe the fresh cream and you can start using it.
That’s it. You have learned how to make whipped cream in five minutes. But wait. Here are some more tricks to help you preserve your cream for a longer period, as home-made whipped cream tend to lose its volume in a few hours. You have to use it immediately; else, you have to whip it again.
How To Make Homemade Whipped Cream Last Longer
First, if you want the whipped cream to last longer, put the cream in an airtight container and refrigerate immediately after its preparation. It will last for two days. Another way to frost it is to wrap a dollop of whipped cream in a wax paper, then place it on a tray to allow it to become firm. Collect the lumps and keep in a zipper bag, then place them in the freezer. When you want to use them, just remove them from the freezer, transfer them to the refrigerator for a few minutes before you can then take them out.
You can easily learn how to make whipped cream with milk using the above-enumerated procedure. Just use evaporated milk instead of thick cream in the above procedure and add honey flavoring instead of chocolate or mint. However, unlike whipped cream made of thick cream, whipped cream with milk cannot be stored, but should be used immediately. Otherwise, it will easily get spoiled.