Learn how to make whipped cream by hand. You can use an electric mixer or a hand whisk – or a combination of both.
- 300 ml (1 and 1/4 cup) full fat thickened cream or whipping cream*
- 1 teaspoon vanilla extract or vanilla bean paste, optional
- Start by placing your cream in a large mixing bowl. Use an electric mixer fitted with a whisk attachment (or you can use a hand whisk) and start whisking on a low speed.
- Turn the mixer up to a medium speed. Continue to mix and watch closely as the cream changes texture. Instead of going by time, look for visual clues. Your cream will slowly thicken and become smooth, creamy, and cloud-like.
- Once your cream has reached soft peaks, add a teaspoon or two of vanilla extract or vanilla bean paste, if desired. You can stop here or continue to whip your cream to stiff peaks.
- Turn your mixer back to a low speed or swap for a hand whisk. Continue to beat and watch continuously until you see the cream turn very thick and stiff. When this happens, stop immediately or you’ll over whipped your cream.
- Store cream in the fridge. Use to serve alongside classic desserts, frost cakes or cupcakes or make no bake cheesecakes.
*The type of cream you use is VERY important. Not all cream is designed to be whipped. And different types of cream are called different names in different countries. Here in Australia, whipping cream is called thickened cream. What you’ll need to look for is a cream that is at least 35% fat and it should say on the product that it is suitable for whipping. Do not use light or low fat cream.
You can follow the instructions above to make as much whipped cream as you need. Double or triple the recipe to feed a crowd.