How Do You Make Whipped Cream?

Perhaps the better question would be: How long before you become the resident whipped cream maker in your kitchen, of your family, on your street? After all, everyone knows there is nothing better on any dessert than heavy whipping cream that’s been whipped into real whipped cream. And, the great news is that in just a bit more than the time it takes for you to break the seal on a blue tub of “Cool” whipped cream, you and your Sunbeam beater (or Oster beaters, or Kitchen Aid mixer, or no-name kitchen beater) can create the creamiest treat that’s yummy on far more than just pie.

Perhaps the better question would be:  How long before you become the resident whipped cream maker in your kitchen, of your family, on your street?  After all, everyone knows there is nothing better on any dessert than heavy whipping cream that’s been whipped into real whipped cream.  And, the great news is that in just a bit more than the time it takes for you to break the seal on a blue tub of “Cool” whipped cream, you and your Sunbeam beater (or Oster beaters, or Kitchen Aid mixer, or no-name kitchen beater) can create the creamiest treat that’s yummy on far more than just pie. 

Is your curiosity piqued (stiffly peeked, wink wink)?  Read on.

All you need to turn your next dollop into a dream is heavy whipping cream, a common kitchen tool, and cold, cold, cold.  When purchasing your cream, know that the amount you select will quadruple in size when whipped.  When you go to whip it, then, make sure it is super cold, right out of the refrigerator.  This is important because warm cream turns to butter when whipped.  With electric beaters on high, mix the cream until stiff peaks form.  (The stiffer the peaks, the longer the whipped cream will go without deflating.)  That’s it, that’s all you’ve got to do to dazzle your fellow diners.  Just whip the cream no more than a couple hours before serving, then, and keep it cold in the meantime. 

The greatest glory of real whipped cream, however, is not the ease with which it is created, it is the secret that lies within that cardboard box.  Of course, the sweet Chantilly cream with powdered sugar and vanilla we all know and love is to-die-for on top of pies and ice cream and crunchy graham crackers.  But, did you know how very willing whipped cream is to take on new – even savory – flavors?  The answer is very, very. 

• Elevate your morning oatmeal, or decorate your French toast sticks with whipped cream sweetened by nothing but a healthy squeeze of natural honey. 

• Into your stiffly whipped cream, fold some canned pumpkin and a sprinkle of pumpkin pie spice.  (Be sure to always fold – not whip or stir – the additions into your whipped cream so as not to deflate it.)  Serve the Pumpkin Whip atop cinnamon ice cream, or fill a premade graham cracker crust for a much lighter end to your Thanksgiving feast. 

• At the end of a spoon, serve a one-bite dessert of Chocolate Cinnamon Whip made by folding melted chocolate and some cinnamon into the whipped cream. 

• For the more adventurous dessert crowd, substitute the kick of cayenne pepper for the aforementioned cinnamon. 

• Surprise your taste buds altogether by folding pureed roasted red peppers and a couple pinches of salt into your whipped cream.  Top an open-faced sandwich with the pepper whip, or serve it as a dip alongside raw vegetables and crackers. 

• And finally, for the all-time eye-popping, crowd-pleasing, fireworks-in-the-mouth recipe, I present to you (drum roll, please)… Avocado Whip.  Smash up some avocados with a fork.  Together with some coriander, salt, and a couple squeezes of fresh lime juice, throw the avocado into freshly whipped cream for the tastiest topper.  Dollop it onto a cup of gazpacho in summer, layer it onto a Fried Egg Tostada in spring, or run your nachos through it in the winter. 

Watch and learn – for simple step-by-step instructions, and a short online cooking class, you have come to the right place.