It’s extremely easy to make whipped cream at home. You just need to know some tips about this technology. The process of whipping takes ~2-3 min. if you use a blender or a mixer. What to do with whipped cream – is up to you. One can eat it like this, or add some strawberries or cookies. Or one can use it as a filling for a dessert, f.e. for choux pastry.
- 200 ml of cream, at least 33% fat
- 2 tbsp of powdered sugar (I turn sugar into powder using coffee grinder)
Rule #1 – everything should be cold. Put cream in the fridge for the night. And 5 min. before whipping put whisk and bowl or glass that you intend to use in a freezer.
Rule #2 – don’t hurry. My blender has 2 speeds, I use the lowest. If your equipment offers you a bigger choice, choose medium speed for the start and low speed for the end. Because there’s a risk to overwhip cream and you’ll get butter instead of whipped cream.
1. Pour the cream into glass and start to whip. You should whip until the cream reaches following consistency: if you poke cream with a whisk, it will leave a trace, but the cream will start to slowly flow into this trace.
2. Add powdered sugar and continue whipping. Be careful, avoid overwhipping! You need only a few seconds now. Ready whipped cream doesn’t flow.