If you whip cream until stiff, it won’t liquefy. In this guide, we’ll give you five tips on how to do it without whipped cream.
Whip the cream
Whipped cream is a popular addition to desserts or fruit. Instead of buying them ready-made or buying whipped cream from the supermarket, you can easily make them yourself.
You need:
Cream with at least 30 percent fat
high mixing cup
Whisk or electric mixer
That’s how it’s done:
Pour the cream into the mixing bowl.
Whip the cream on low speed first.
Slowly increase the beating level, stirring in loose circular motions
Once the cream has set, you should stop. Otherwise the cream will collapse again. Check the consistency from time to time.
What else helps
These tips make it easier to whip the cream until stiff:
The right temperature: Cream must be cold so that it stays stiff. Just store them in the fridge. The same goes for bowls and whisks. Metal stays cold much longer than plastic.
Use cream with a higher fat content (about 30 percent). This is easier to whip until stiff and also tastes better – after all, fat is a flavor carrier.
No carrageen: Carrageen are emulsifiers that ensure that the cream does not become creamy. Better to use cream without carrageen. Most organic products do without.
Fridge: After whipping, place the cream directly in the fridge to keep it cool.
Strawberries with cream, for example, are particularly popular.
