Whipping Cream
Incorporating air into heavy cream through rapid mechanical agitation until soft, firm, or stiff peaks form. Temperature and fat content are the critical variables.
When to Use This Technique
- Dessert topping and filling
- Folding into mousses and parfaits
- Stabilized whipped cream for piping
- Making chantilly cream with vanilla and sugar
Temperature Guide
Temperature Range
Cream must be 35-40°F / 2-4°C — very cold
Visual Cue
Soft peaks: flops over. Medium peaks: holds then bends. Stiff peaks: holds straight up.
Readiness Test
Pull out beater — what does the peak do?
Step-by-Step Instructions
Chill metal bowl and beaters in freezer 15 minutes before whipping
Tip
Cold equipment is as important as cold cream. Fat needs to stay solid.
Use heavy cream with at least 35% fat — ultra-pasteurized ok but takes longer
Tip
Reduced fat alternatives will not whip to stable peaks
Begin whipping on medium — not high — to build structure slowly
Tip
High speed immediately incorporates less air and can over-whip quickly
Add sugar after soft peaks form — powdered sugar preferred for stability
Tip
1-2 tbsp per cup of cream. Add sugar before medium peak stage.
Watch carefully from soft peak stage — just seconds separate perfect from over-whipped
Tip
Stop immediately at desired stage. Over-whipped cream separates into grainy butter.
Common Mistake
Walking away causes over-whipping and broken cream — watch constantly after soft peaks
Visual Cues to Look For
- Soft peaks: mark of spatula stays but tip folds over
- Medium peaks: tip holds shape but gently curves
- Stiff peaks: stands straight up, thick, glossy
- Over-whipped: grainy, yellow, starting to look like butter — stop now
Equipment Needed
- Stand mixer or electric hand mixer
- Chilled bowl (metal preferred)
- Heavy cream (min 35% fat)
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
3-5 minutes
Category
Baking & Pastry