How to Whip Cream

To make soft-whipped cream, first chill the bowl 1 and beaters in the fridge for at least 15 minutes. Pour the cold cream from the fridge into the bowl, whip at medium speed 2 to achieve a stable consistency. If you want to sweeten it, you can add granulated or powdered sugar slowly from the beginning. Whip the cream until it is fluffy and frothy, creamy but not stiff 3.

To get stiff whipped cream, always start with a well-chilled bowl 4 and beaters from the fridge. Pour the cold liquid cream into the bowl 5 6. At this stage, to avoid getting dirty, you can cover the bowl with plastic wrap, creating a space for the beaters to pass through.

Work the cream with the beaters first at low speed and then gradually increase to medium speed 7. At this stage, you can add powdered or granulated sugar if required by your recipe 8. Gradually incorporate the sugar until the cream is well whipped 9. We do not recommend whipping too stiff if you are using the cream for cake decorations, as it will not be smooth and compact.

To make the whipped cream more stable, you can add a tablespoon of mascarpone 10. The cream will be more structured 11; it will be perfect for piping with a pastry bag for cake 12 and treat decorations.

How to recover over-whipped cream? This happens if the liquid fresh cream is whipped too much 13 14, perhaps using too high a speed or whipping for too long 15.

To recover it, simply add more fresh liquid cream 16 and gently mix with a spatula 17. In this way, the cream will become soft, no longer lumpy 18. If the cream is excessively curdled, meaning the fat has separated from the liquid, you have made butter and it cannot be recovered.

Once the fresh liquid cream is whipped 19, it can be colored with gel or powder food colorings, which provide more intense hues without diluting the cream, which would cause it to deflate. You can also use natural colorings like instant coffee 20 or cherry syrup. Gently mix with a spatula to even out the color 21.