Have you ever wondered how to make whipped cream right in your own kitchen?

Perhaps you had cold feet since it seemed a bit daunting since it was your first time. Well, if you’ve landed on this post, you don’t need to worry. You will learn how to make fail-proof whipped cream using simple ingredients and easy methods through our simple recipe.

Our recipe is for around 4 cups of whipped cream. So, don’t forget to chill your bowl and beaters before proceeding with everything.

The ingredients:

• 2 cups of heavy cream (chilled one)
• Two tablespoon of powdered sugar or confectioners sugar
• One teaspoon of vanilla extract (optional)

Methods:

The key to successful whipped cream does not only lie in the ingredients you prepare but also in the utensils you are using. It is a must to prepare your mixing bowl and beaters in chilled condition. Whether you are using a hand mixer or stand mixer, please place it in the freezer along with your mixing bowl at least 20 minutes before the whipping. It is also a great idea to leave them overnight.

I suggest you use a stand mixer if you are making whipped cream in batches. You won’t get tired since you don’t need to hold the mixer manually.

But the rest of the thing will get easier for you.

Pull out your mixing bowl and beaters. In your bowl, add chilled heavy cream, sugar, and vanilla extract.

Start to mix the ingredients. Adjust the mixer speed to lower to prevent the ingredients from jumping out of your bowl. After the ingredients are mixed roughly enough to prevent them from scattering around, you could increase the mixer speed to medium-high.

Keep proceeding until you notice the cream volume increase nearly double. It might take a bit of time to reach this level, but after noticing your whipped cream start doubling in size, everything will be much faster by then. From that stage, you will want to decide the level of peaks you choose.

The melted ice cream-like texture notices the soft peaks. As you lift your mixer, it will leave unique swirl marks.
You can notice medium peaks through a classic consistency with closer gaps of swirl marks. It is like the cream that you see on a pie.
The tight swirl marks can notice the stiff peaks.

Now, there’s a tricky part when you want to reach the stiff peaks. As soon as you see the “Cool Whip” appear in your whipped cream, it would be best if you stopped right away to prevent it from turning into butter.

If you want to make whipped cream by scratch, you have to try the nang delivery from Nangman. He delivers straight to your door, and the quality is always top-notch.


https://www.youtube.com/watch?v=OPDbvKAJqYI

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