Make Your Own Whipped cream at Home with Hi-Tech Titan Hand Mixer is perfect to make whipped cream from scratch which can be a creamy topper for dessert, cakes, and hot drinks. Since the holidays are here, we share a tutorial with everything you need to know about making whipped cream.

Whipped Cream Tips

Whipped cream is truly so easy to make. Here are a few tips before you get started:

·         Whipped cream doubles in size. Meaning, if you use 1 cup of heavy cream, you’ll end up with about 2 cups whipped cream. You can divide or multiply the amount of heavy cream to get your desired quantity of whipped cream (making extra is never a bad idea).

·         Equipment options: I love using my hand mixer (affiliate link) to make whipped cream because I hate lugging out my heavy stand mixer. You can also use an immersion blender or whip it together by hand if you’re patient (Bon Appetit has a video for that).

·         Start chilled. At a minimum, your heavy cream needs to be chilled. The whipped cream will whip up faster if your bowl and beaters are chilled as well. Use a tempered glass bowl (think Pyrex) or stainless steel bowl so it retains the cold temperature (plastic bowls will not).

·         If you’re in a hurry, use a hand mixer or immersion blender. Choose a sturdy bowl with a smaller base and tall sides (a 4-cup liquid measuring cup is perfect) and chill it for 15 minutes in the freezer. That way, the blender is agitating more of the cream at once, and the cold walls help it whip up even faster.

·         The only ingredient you really need is heavy whipping cream. To make it taste like the whipped cream you know and love, I recommend adding a tiny bit of sweetener and vanilla.

·         The Traditional recipe typically calls for powdered sugar, but I like to use maple syrup or honey because they add a subtle hint of extra-delicious flavor. I like to use high-quality organic cream because I’m convinced it produces a more tasty end result.

·         Pay attention. When you first start blending the mixture, it might not seem like you’re doing much. Then the whipped cream will start progressing from soft peaks to medium to stiff peaks fairly quickly. You’ll learn more about the differences between those textures below.

INGREDIENTS

·         1 cup chilled heavy cream

·         1 tablespoon maple syrup or honey or powdered sugar

·         1 teaspoon vanilla extract

INSTRUCTIONS

1.      For quicker results, place your mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least 15 minutes, or overnight.

2.      When you’re ready to make whipped cream, combine the chilled cream, sweetener, and vanilla extract in your bowl. Start blending at low speed and increase to medium-high.

3.      Continue blending until the cream increases by nearly double—it might seem like you’re not doing much for a while, then the whipped cream will progress fairly quickly through stages.

4.      For soft peaks, continue blending until the mixture resembles melted ice cream and retains light swirl marks when you lift the mixer. For medium peaks, continue blending until the mixture retains a more significant, closer-together swirl marks when you lift the mixer and mostly retains those swirl marks when you scoop it onto a spoon (this is the classic consistency that you would see dolloped on a pumpkin pie). For stiff peaks, continue blending until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake with this texture). Don’t overdo it, or your cream will start turning into butter!

5.      Use whipped cream as desired. Whipped cream will keep well in the refrigerator, covered, for up to 5 days. If the mixture has separated a bit, gently stir it back together with a spoon. Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.