Ingredients
6-8 servings
Equipment:
hand held electric beater or standing mixer
deep bowl not too wide
20 cl / about 1 cup good quality heavy whipping cream
2 tsps to 4 tbsp powdered sugar (this will depend on your sweetness preference)
Preparation
1. Make sure your cream is cold. My mom swears by taking her refrigerated heavy cream and popping it into the freezer for 10 minutes prior to whipping.
2. Mindfully select your bowl. Ideally, you want a bowl that is not very wide and will tall sides so the cream doesn’t fly out. Add in your cream and start beating on low.
*if you are using a handheld mix, you can use only one of the beaters and use a measuring cup as your bowl. This works well!
3. Beat for a few minutes on low, 2-3 minutes. Then accelerate to medium. Beat for a few minutes on medium and then take it to high and then max.
*the reason I do it in increments is because my success rate is much higher.
4. When it’s starting to thicken (see photos below for reference) you can add in your sugar. Ideally you can sift it in but if you don’t have a sifter, pinch and squish it through your fingers so that you take out the little clumps that are naturally found in powdered sugar.
5. Continue beating until your cream is thick. Be super vigilant! Your cream needs about 1 second too much beating until it starts going down the butter route. Whip cream making takes practice and trial and error. I have served many “clumpy” whip creams because I took it too far and a handful of liquidy ones ..
6. Use a rubber spatula to get every last bit out of your bowl. Serve and enjoy!
*there is a chance that your whip will fail and not “catch.” In French we call this “rater t’a creme” which means you “missed it.” There is not much you can do but start over with a fresh batch or accept that your cream will be liquidy, sweeten it and serve it anyways!
Step 1
Gather your two ingredients. Heavy cream or powdered sugar.
At first it will have small bubbles forming. My beaters are stopped here so you won't necessarily see this unless you turn your beaters off.
Slowly it starts to thicken.
When you start to see little waves in your cream you can add in your sugar and keep beating
Be sure to taste your whip to see if you'd like it sweeter. I go for a less sweet cream, everyone is different.
Only with practice will you start to see and feel the nuances of making whip cream. You could stop here and your cream would be delicious and slightly "soft."
I like to take it just to the edge of turning clumpy. Sometimes I get it, sometimes I go to far! Enjoy. It's so delicious.
