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Whipping Cream

Whipped cream is used as an ingredient and as a topping in numerous recipes. Cream can be whipped with an electric mixer, hand-held rotary eggbeater or wire whisk. Before beginning, the cream, bowl and beaters should be very cold; chill them in the refrigerator or freezer for a few minutes. Whipping cream will double in volume when whipped. To whip cream:

  1. Begin beating slowly to avoid splatters, then, gradually increase speed as the cream thickens.
  2. Beat until soft beaks form. Don't over-beat, or you'll end up with butter! If you whip cream too far ahead of time, it may separate. If this happens, stir it briefly with a wire whisk.
  3. To sweeten whipped cream, gradually beat in 2 tablespoons of powdered sugar for each cup of whipping cream.