How to Whip Cream to Perfection

Making homemade whipped cream is easy, if you know how! Here are all the tips for whipping all types of cream!

How to whip cream with a stand mixer or electric whisk

Preparation

First of all, it’s important to keep in mind that both the liquid cream and the bowl in which we’ll whip it must be cold , otherwise the cream won’t whip properly. We must also be careful not to whip for too long or our cream will turn to butter and at that point it will be impossible to unwrap.

How to whip cream with a stand mixer.

If you have a stand mixer , we recommend whipping at least 400-500 ml of cream at a time. A few hours before starting, refrigerate both the bowl and the whisk attachments so they’re at the right temperature when you start mixing. Pour the liquid cream into the chilled bowl and whip on medium-low speed for about 3 minutes, until the mixture reaches the perfect consistency.

How to whip cream with an electric whisk

Again, refrigerate the whisks and the steel or clear glass bowl in which you’ll whip the cream. In this case, it’s best to whip less cream at a time than with a stand mixer: about 250 ml is the perfect amount. Turn the whisks on at medium-low speed and whip for a few minutes; once the cream is semi-whipped, you can increase the speed a little (but don’t go too high!).

To do this, pour the cold cream into a large container , hold it firmly with one hand and with the other move the whisk in circular movements and always in the same direction.

Start with slow movements and then gradually increase the speed. After a couple of minutes, the cream will already be semi-whipped , while to obtain the classic stiff peaks, you will need to repeat the movements for about a quarter of an hour .

But how can you avoid tiring your arm ? A handy trick used by pastry chefs can help. Simply move your wrist instead of your entire arm, resulting in less fatigue.

To do this, pour the cold cream into a large container , hold it firmly with one hand and with the other move the whisk in circular movements and always in the same direction.

But how can you avoid tiring your arm ? A handy trick used by pastry chefs can help. Simply move your wrist instead of your entire arm, resulting in less fatigue.

How to whip whipped cream

Once whipped, cream can deflate, returning to a semi-liquid consistency and ruining our preparations. Cream is very delicate , and the slightest thing can ruin it! Unfortunately, there’s no secret to how to whip whipped cream, but fortunately, there are some tricks we can use to avoid mistakes that cause our cream to deflate.

The temperature

As we’ve already mentioned, it’s crucial that both the liquid cream and the tools we’ll use to whip it are refrigerator-cold . The cream should be between 2 and 6°C before whipping: make sure your refrigerator guarantees this range. You can also place the cream in the freezer for a few minutes before working with it, but remember that the cream must absolutely not be frozen, as this would damage the fat globules.

Fat content

The fat percentage in cream affects the whipping speed and the consistency of the whipped product. The higher the fat content, the faster the whipping process, the more air can be incorporated, and the more stable the whipped cream.

The optimal fat percentage is between 30% and 36%: check this data on the label of your whipping cream.

Which cream should I choose?

Compared to long-life cream , it’s advisable to use fresh cream because it holds up longer once whipped and has a frothier consistency. The mild heat treatment of pasteurization, however, doesn’t significantly reduce the product’s whipping ability. If you have UHT cream, remember that it has undergone a more thorough heat sterilization process and will therefore whip a little more slowly, but you can use it without any worries.

Cream fixatives

There are specific products on the market to keep whipped cream firm and compact . There are natural fixing agents available in large supermarkets, pharmacies, or specialty pastry shops. Among these, we recommend using carrageenan , readily available at pharmacies: add a few grams to chilled cream before whipping for a light, fluffy whipped cream that lasts longer. In any case, it’s best to use these products only if your preparation needs to be kept out of the refrigerator for a long time or exclusively for decoration.

Take it easy

If you want your cream to hold together, you’ll need to be a little more patient and proceed slowly. So, be careful not to whip it too quickly , especially at first, but rather use slow movements. This will allow the fat particles that make up the cream to absorb air more steadily, thus keeping the cream firmer and longer-lasting . If you want to add sugar, do so only when the cream is semi-whipped and use a very fine sugar that dissolves more easily.

Unsweetened fresh cream

This type of cream is the one most commonly found on the market and is ideal for filling and garnishing all your favorite desserts, such as cakes, hot chocolate, or tiramisu. If you want a sweeter cream , you can sweeten it by adding a few tablespoons of powdered sugar at the initial stages of whipping, when the mixture is semi-whipped, so that it is more easily incorporated . You can also flavor it with the pulp of a vanilla bean, thus obtaining the famous Chantilly cream .

Vegetable cream

More and more people are choosing plant-based alternatives to milk and dairy products . So-called plant-based cream is obviously not true cream and is typically made with a blend of refined vegetable fats (palm or coconut oil), often rich in saturated or hydrogenated fats. Furthermore, plant-based cream often contains emulsifiers and thickeners to achieve the right whipping consistency and maintain it over time; flavorings to add flavor to the mixture, which would otherwise be almost tasteless ; and often even colorings to give it a color more similar to that of cream. In short, cow’s milk cream is often a healthier choice: plant-based cream can instead be used for garnishes and decorations or by those who prefer a diet free of animal products.

UHT cream

As an alternative to fresh cream, you can use long-life cream, which has the advantage of being able to be purchased well in advance and kept in the pantry ready for any occasion . UHT cream is whipped exactly like fresh cream, with the difference that it becomes even more important that it is at the right temperature : this increases the time it takes to chill in the refrigerator before processing, at least a day in advance. UHT cream generally contains a natural stabilizer called carrageenan , which ensures that the fat/water emulsion that composes the cream remains stable over time.

The ideal cream for every recipe

The number one secret in cooking is always the same: the raw ingredients are the most important factor. Before processing, before recipes and skill in the kitchen, comes the quality of the products we choose to bring to our tables. This is why true lovers of goodness choose Arborea : since 1956, every day we offer natural, genuine products with surprising flavors , obtained only from the best fresh milk from Sardinia .

That’s why our cream is so good! In the dedicated Arborea line, you’ll find fresh liquid cream in two sizes, 250 ml and 1 liter, a unique and delicious cream sourced from the best Sardinian farms .

All you have to do is whip it following our tips! Alternatively, you can use Arborea whipping cream , which retains all the flavor and quality of our milk but lasts longer thanks to UHT technology. Finally, if all this talk of cream has made you want to experiment with savory recipes , our cooking cream is perfect for use in any preparation. What are you waiting for? Treat yourself to a delicious treat!