Essential Guide: Tips and Tricks to Make Whipped Cream at Home
Do you want to frost your cakes at home, but are tired of runny, unstable whipped cream? Here are some tips and tricks to help you achieve the perfect consistency and taste.
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Use chilled whipped cream and equipment – The fat in the cream traps air and makes it light and fluffy. If the cream gets warm, the fat will melt, letting the air escape. The trick here is to take your pack out of the freezer about an hour before using it and keep it in the refrigerator.
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Invest in a beater – While it is not really a problem whipping up cream using a hand whisk, it takes a toll on your hand and is quite time consuming. It only takes around 5-6 minutes to whip cream, while using the whisk attachment in a beater.
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Don’t overwhip – It is very easy to mess things up while whipping cream, so be careful not to overwhip. Once stiff peaks start appearing, your process is complete.
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Whip cream in a cool room – Whipped cream is very sensitive to heat and gets difficult to deal with once it starts melting. So, along with using chilled cream, your workspace needs to be a cool, preferably air-conditioned room.
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Spice things up by adding food colour, and experiment with different flavours.
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Frosting cakes with whipped cream – Always frost your cakes in a cool or air-conditioned space. Pop your cake in the fridge after stacking and crumb-coating, to let it set. Repeat the process after adding another layer of cream. If you notice that your cream is starting to melt, let it cool in the fridge for a while.
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Storage – Store your pack of cream in the freezer. As for cream that is already whipped, it can be stored in the refrigerator for 2-3 days, before it starts losing consistency.