How to Make Whipped Cream at Home
Homemade whipped cream is a delicious product normally used for desserts. It is not difficult to make whipped cream at home but you need to know a few tricks to get a good result. However, you must be careful with cream because it is not durable and will not keep in the fridge for more than three days. Since it is so quick to make whipped cream at home, you can just make it fresh every time you need it. To make whipped cream at home we recommend you follow the OneHowTo steps below.
How to make whipped cream at home:
Put a bowl and whisk extension from an electronic whisk or food processor in the refrigerator so you get a better result, making the whipped cream at home perfect, at the right temperature. Moreover, it's important that the cream you use for this recipe is also cold.
Once cool, prepare these items for use. To make whipped cream at home you will have to pour 1 cup of single cream in the bowl.
Add 3 tablespoons of white sugar and begin to beat the mixture with the whisk at low speed for about 30 seconds or until well blended. You can add more or less sugar according to how sweet you want to make your whipped cream.
Add a teaspoon of vanilla extract, if you like the vanilla flavour in your homemade whipped cream. Increase the mixer speed to medium-high and keep mixing to get your homemade whipped cream foamy.
Beat the cream mixture until soft peaks form, this will indicate it has reached its ideal point. It will take a while to reach the ideal consistency. Use immediately with the dessert to enjoy maximum flavour.
You can store the prepared whipped cream in a closed container in the fridge only to be used the following day, remember that it doesn't have any preservatives so it won't last long. To use it the following day, you will have to softly whip it again with a spoon.
Now you have made your whipped cream at home. You can use it to make lots of yummy desserts such as tiramisu or a delicious sponge cake.
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- You can use sugar substitutes in whipped cream.
- You can use 1 to 2 teaspoons of icing sugar instead of standard granulated sugar.
- Do not over whip the cream or it will acquire a butter like consistency.