Whipped Cream
Cream whips because at 4 °C the fat globules are solid enough to link up around air bubbles. Let them warm and the scaffolding collapses, the cream sinks and water pools underneath. So everything goes cold: the cream, the bowl, the beaters. And you stop at soft peaks — another thirty seconds and you are making butter.
- Prep
- 10 min
- Rest
- 15 min
- Total
- 25 min
- Servings
- 8
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
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What to use instead
Cream below 30 % fat will not whip at all; there is simply not enough fat to trap the air.
Makes: about 1 l whipped — fills and tops a 22 cm cake, or 8 dessert portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Chill everything
Freeze the bowl and beaters for 15 minutes. Take the cream out at the last moment — it needs to be genuinely cold.
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Step 2: Start slow
With a mixer, whip on low for the first 30 seconds, until a fine foam forms. Even, small bubbles make a denser and more stable cream.
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Step 3: Add the sugar
Raise to medium and add the icing sugar with the salt. Icing sugar carries a little starch that binds moisture, which is why it beats granulated here.
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Step 4: Watch for the trail
After 2–3 minutes the cream starts holding the whisk's trail. From this point on, watch closely — the texture changes in seconds.
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Step 5: Stop at soft peaks
Stop when a peak stands up but its tip curls over. For a cake filling, go 20 seconds further to medium peaks.
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Step 6: Stabilise if needed
If the cream has to stand for a day, fold in the mascarpone at the end. Its extra fat holds the foam even in a warm room.
Tips & variations
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Tip
Over-whipped cream looks grainy. Fold in 2–3 tbsp of cold liquid cream with a spatula and it smooths out again.
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Tip
Push further and it splits into butter and buttermilk. Do not bin it — that is real butter; rinse it in cold water.
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Swap
Cream below 30 % fat will not whip at all; there is simply not enough fat to trap the air.
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Storage
One day in the fridge, covered. Revive it with a few strokes of a whisk before serving.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 190 kcal | 1,520 kcal |
| Protein | 2 g | 16 g |
| Fat | 18 g | 144 g |
| Carbohydrates | 6 g | 48 g |
Approximate values calculated from standard ingredient data.
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