Whipped Cream

A tip to help you achieve perfect whipped cream.

From forming one half of a Victorian sponge filling to being an essential component in a cream tea, whipped cream is a truly classic addition to so many delicious bakes. Learning how to make whipped cream for yourself is a brilliant thing to have in your baking arsenal. It might seem like quite an easy thing to do (pour cream in a bowl and whisk it, right?), but there’s actually plenty that can go wrong! For starters, can you whip cream that’s not specifically whipping cream? And how do you know when to stop whipping and start eating!? Under whipped cream will be far too runny to pipe on top of a cake or use as a filling, while overwhipped cream can start to turn lumpy and eventually curdle into butter. Striking the perfect balance can be simple, if you have the right ingredients, equipment and baking know-how.

Can you whip cream?

Yes – but not every type of cream is suitable for whipping. For instance, single cream has a thinner, more watery consistency and tends to contain less than 30% fat. This lack of fat is what makes it almost impossible to whip up!
By contrast, double cream (sometimes known as heavy cream) has a much higher fat content at 48%. There’s also whipping cream to consider buying, too. What is whipping cream, you might be wondering? As its name suggests, it’s specifically been created for whipping and contains about 36% fat. It usually makes lighter, fluffier whipped cream than double cream which can be more desirable depending on what you’re using it for.
If you’re feeling super lazy, you could buy ready-whipped cream in a can, although it never tastes as good as the homemade version! There’s also clotted cream and extra thick double cream which are perfect for things like scones and to sweeten bowls of fresh fruit.

Whipping cream recipe

Keen to know exactly how to make whipped cream? Here’s our step-by-step guide to creating this classic cake filler:
1.       Pour cold whipping or double cream into a large metal or glass bowl. The colder the cream, the smoother the consistency will be once it’s whipped.
2.       Using an electric whisk, whip up the cream slowly on a medium speed.
3.       Once the cream forms stiff peaks, stop whisking. By this point, your cream should have doubled in size.
You can also use a food processor or standing mixer to whip up your cream, but it’ll take more time than an electric whisk and usually produce thicker cream. If you want to be really traditional (and give your arms a good work out at the same time), try whipping cream with a hand whisk or fork.
Why not add a flavouring to your whipped cream to give it a more unique taste? Particularly delicious options include lemon zest, vanilla, ground cinnamon or even melted chocolate! Stir in your flavouring when your cream has started to form soft peaks and then continue to whisk.

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