The key to whipping cream successfully is to start with the right kind of cream—whipping cream, which contains about 33%-35% milk fat. (Cereal cream, table cream, or half-and-half do not have a high enough fat content to be whipped.) For the best results, follow these simple guidelines.
Keep it chilled
It’s important that the utensils and the cream are as cold as possible before you start whipping. Chill your mixing bowl, whisk, and whipping cream in the refrigerator well in advance. If you’re pressed for time, you can chill everything in the freezer for 10-20 minutes, but make sure to set a timer so you don't forget!
Whip it up
The easiest way to whip cream is in a stand mixer with a whisk attachment, or with an electric hand mixer. It should only take a minute or two of whipping to get a nice consistency - anywhere between soft peaks and stiff peaks. When soft peaks start to form, watch carefully as you whip, and stop as soon as you see stiff peaks. If you keep whipping past this stage, you will have over-whipped cream, and eventually, you’ll have butter! You can also whip cream by hand with a large whisk, it'll just take a bit more time.
Make a small batch
You’ll get the best results if you whip between 1-2 cups (250ml-500ml) of cream at a time.
Whip cream right before serving
Whipped cream is best when served right after it’s made. If you need to make it in advance, sweeten it with powdered sugar, which will help to stabilize it.
If you want to sweeten your whipped cream, you can add a bit of sugar. Start with 1 tsp of sugar per 1 cup (250ml) of whipping cream, and add more to taste. If using granulated sugar, add it to the cream before you start whipping, so that it can dissolve. If you are using powdered sugar, fold it in when you see soft peaks starting to form.
Freeze your leftover whipped cream
Did you know that leftover whipped cream can be frozen? Stored in an airtight container, it will keep for up to 3 months. Defrost it in the fridge when you’re ready to use it again.