My friend recently got a stand mixer as a gift. #1 I was super excited, as if I had just gotten a stand mixer. I love my bright green stand mixer, I don’t know what I would do without it. #2 I told her now you can make your own whipped cream. Whipped cream in the stand mixer is like set it and forget it. Not really, but kind of lol 😄😄. But seriously, there is absolutely no reason to buy that “air in a can” that they called whipped cream. When you make it yourself it is 1,000 times better. You can flavor it how you want vanilla, almond, hazelnut, you name it. You can spike it with rum, or whatever. It could even be chocolate flavored. The sky is the limit.
I prefer to make whipped cream in the stand mixer. When making whipped cream in the stand mixer it is super fast. However it can be make with a hand mixer, or by hand. Whipping cream by hand definitely isn’t fun. Whipped cream is so easy to make and there are only three ingredients, heavy cream, confectioners sugar, and some type of flavored extract. And of course if you decide to spike your whipped cream there will be another ingredient.
When whipping cream, you will either whip it to soft peaks, medium peaks or stiff peaks.
When whipping to soft peaks, the peaks immediately flop when the beater is lifted. They barely hold their shape.
When whipping to medium peaks, the peak curls over itself when the beater is lifted. They hold their shape better than soft peaks.
When whipping to stiff peaks, the peak stands up pretty stiff when the beater is lifted. They hold their shape very well.
The only difference between Heavy Whipping Cream, and Heavy Cream is the amount of milk fat. Whipping cream contains 30-36% milk fat, while heavy cream contains 36-40% milk fat. When making whipped cream you could use either. I like to use Heavy Cream because of that extra bit of milk fat. If you have to save your whipped cream after you make it, the Heavy Cream will hold just a little bit better with the extra bit of milk fat.
Milk and Half and Half cannot be used to make whipped cream, because neither contain enough milk fat to hold the whipped cream.
Confections sugar is a super fine powdered sugar which contains cornstarch to prevent caking. The corn starch in the confectioners sugar helps stabilize the whipped cream. Superfine granulated sugar, or brown sugar could be used to make whipped cream, but it will lack stability and won’t be as smooth as if you used confectioners sugar. The whipped cream could possibly be grainy.
Makes 2 cups of Whipped Cream
1 cup of heavy cream
1/4 cup confectioners sugar
1 tsp vanilla extract
(If you are adding alcohol you would add it or replace it with your flavor extract)