With no doubts in our hearts, we can definitely say everybody has a sweet tooth somewhere. No matter how hard you try to deny chocolate, you are still tempted, aren’t you?
While we are tempted by those yummy desserts around us, many of us dream of baking many at our own houses. Whipped cream is the key ingredient of baking, is surely the key to success.
Some of us out there struggle making whipped cream ourselves. Here is a step to step process on making the perfect whipped cream for your dessert.
Things You’ll Need-
- 3-4 tablespoons powdered sugar
- 1 cup heavy cream, cold
- Pinch of salt
- Add sugar and salt to a tall bowl.
- Pour cream into the bowl. Whip with an electric mixer (or stand mixer), with the whisk attachment. Beat mixture, beginning on low speed and increasing slowly to prevent any cream from splashing.
- Increase speed as much as you can without splashing out of the bowl. As the cream is whipped, you will start to notice a trail from the mixer through the cream.
- Continue to beat, lower the speed as it thickens. Once you have soft peaks (when you lift the mixer out of the whipped cream, some cream stays on the whisk and barely holds its shape).
- If you want less fluffy whipped cream, reduce speed to low so you can watch the stages carefully. Otherwise, you may go too far too fast and end up with butter.
- For medium peaks continue beating until the cream is firm enough to hold its shape, but the tip flops over.
- If you are looking for whipped cream thick enough to pipe, you will want to go to firm peaks. At this stage, when you lift the beaters out of the whipped cream the cream will hold its shape and stand up on the end of the beater when flipped upside down.
- Serve and enjoy!
We Have A Hack!
While not everybody may be good at the traditional way of whipping the cream, there’s always a hack to test out. Maybe you get a delicious, 1 minute whipped cream here for your extravagant dessert for the night!
It's best to skip over the light and reduced-fat options when you're shopping for cream for your whipped cream. Fat is what enables air bubbles to form, which is what gives whipped cream the volume it's known for, so a fattier cream is the best option to reach for.
The colder the environment you're working with, the faster and more easily your whipped cream will come together.
Stick the jar in the freezer for about 10 to 20 minutes before you plan to use it. And keep your cream in the fridge up until the moment you're ready to get started.
Opt for a small amount of powdered sugar or a liquid sweetener, like honey or maple syrup. Avoid using granulated sugar because it won't dissolve as easily and can prevent the cream from whipping properly. Use a teaspoon of sweetener for every cup of cream you're whipping.
Combine the two ingredients in your chilled jar, seal the jar tightly, and begin to shake it vigorously. It'll take about five to 10 minutes for your cream to come together, depending on how far ahead of time you chilled everything and how warm the environment is that you're working in. If your jar starts to get a little warm from your hands, pause and stick it in the freezer for a few minutes until it cools back down.
If you want your cream to be runnier and more like a sauce, shake it for less time; if you want it to be stiff enough to use as a frosting, shake it for more time. Just be careful not to shake it for too long, because if you do, it might take on a butter-like consistency.
Are you going to try this hack? Connect with us over Instagram and let us know. Stay tuned to HerZindagi for more updates and tricks!
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Your skin and body like you are unique. While we have taken all measures to ensure that the information provided in this article and on our social media channels is credible and expert verified, we recommend you consult a doctor or your dermatologist before trying a home remedy, quick hack or exercise regime. For any feedback or complaint, reach out to us at firstname.lastname@example.org