Eleven Pictured Steps (and a Formula) for Densifying Whipping Cream

1. 1

   Put a container of heavy whipping cream in the refrigerator. When you whip the cream, if you keep it in the refrigerator, it will hold its shape for a longer period of time. Both heavy whipping cream and heavy cream can be used successfully. Whipping cream that does not include the word "heavy" in the name can also be used, but the peaks that it forms do not last as long; therefore, it is preferable to use the heavy variety if you have access to it. [1]

   • In the supermarket, whipping cream can be found in the dairy section of the store.
   • If you want to make sure that everything stays cold throughout the process, you should consider putting your bowl and beater in the refrigerator as well. This will help to make the process of whipping easier. They only need to spend about five minutes in there for it to begin to have an effect. [2]
2. 

   2

   Place the whipped cream in the refrigerator. When you whip the cream, its volume will increase by at least half again, so be sure to use a very large bowl for the process. You will need to begin with 2 cups (470 mL) of heavy cream in order to make whipped cream in the quantity of 2 cups (470 mL).

   • If you want to make simple whipped cream that does not contain any sugar or vanilla, then you should omit those ingredients. The cream will still be able to be whipped to a lovely texture, but it will have a less sweet flavor.
   • Heavy cream or whipped cream should be used for this recipe; half-and-half should not be used.

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3. 

   3

   Hand-whip the heavy cream until it forms soft peaks, then set aside. If you are utilizing an electric mixer, set it to medium-high speed and mix the ingredients for approximately three minutes. If you are whipping the cream with a manual egg beater, make sure to move the beater around the bowl so that all of the cream gets whipped. [3]

   • When it's almost done, you'll know it because the cream will form peaks when you pull the mixer out from under it.
   • If you overmix the batter and it starts to turn into butter, add a little bit more cream. [4]
4. 

   4

   As you continue to whip the egg whites, gradually add in the sugar, followed by the cream of tartar. When the cream has reached the point where it can form soft peaks, it is time to fold in 2 tablespoons (30 mL) of confectioners' sugar and 1 teaspoon of vanilla. 1 cup equals 25 teaspoons. (about 2 milliliters) of cream of tartar While doing so, use one hand to slowly pour in the sugar and cream of tartar, and use the other to continue whipping the cream. [5]

   • The production of wine results in the creation of a fine white powder known as cream of tartar. There are many recipes that make use of it to either stabilize or increase volume. You can find it in the section of the grocery store that is dedicated to baking. [6]
   • In most cases, confectioners' sugar has some starch mixed in with it, which provides additional support for the substance. [7]
5. 

   5

   Carry on whipping the cream until it reaches the desired degree of thickening. You have complete control over the degree of fluffiness of your whipped cream. The softer peaks are preferable for eating with berries, while the stiffer peaks are ideal for piping designs onto cakes. Just watch out that you don't do it too much and end up with butter. [8]

   • Add in a a total of 5 teaspoons (2 5 milliliters) of pure vanilla extract if you would like the whipped cream to have a hint of flavor.
   • If the whipped cream sticks to the sides of the bowl, you've done a poor job of whipping it and need to start over. Don't despair Simply enjoy it as delicious homemade butter, and begin the process all over again for your whipped cream. [9]

6. 6

   Either consume your whipped cream as soon as it is made, or store it in the refrigerator. Even stabilized whipped cream will begin to deflate after some time spent at room temperature; accordingly, you should consume your whipped cream as soon as possible or place it in the refrigerator to maintain its consistency. It is not good for the consistency of whipped cream to be frozen, so you should try to avoid doing that. [10]

   • A delicious addition to baked goods, pies, and even ice cream, whipped cream can be used as a topping.

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1. 1

   In a bowl that is safe for the microwave, combine the water and gelatin that has not been flavored. A small bowl that is safe to be heated in the microwave should have water equal to four teaspoons' worth (20 ml). Sprinkle 1 teaspoon (4 9 milliliters) of gelatin that has not been flavored into the water. Hold off on touching it for a few minutes. [11]

   • Check to see that the gelatin does not have any flavoring added to it; if it does, the flavor of the whipped cream will be affected.
2. 

   2

   Give the mixture a stir after it has been heated in the microwave for three seconds. Verify that the gelatin has completely dissolved before proceeding. If it isn't, you should put it back in the oven for a few more moments. When you remove it from the oven, give it a quick stir. [12]

   • Put the mixture to the side so that it can cool down while you whip the cream.
3. 

   3

   Make stiff peaks with an electric mixer using one cup (240 ml) of heavy whipping cream. Start with cold whipping cream for the best possible results. Whip it until it reaches the consistency of soft peaks and begins to thicken. It should be possible to trace soft billows through the cream with a spatula, and the cream should maintain its shape. [13]

   • You have the option of using a hand mixer that you hold over a bowl, or a stand mixer that comes equipped with a whisk attachment.
   • Before adding the cream and beginning to whip it, the mixing bowl should be chilled for optimal results. [14]
4. 

   4

   Continue to whip the mixture after adding the powdered sugar and gelatin mixture. After the cream has formed soft peaks, the powdered sugar and gelatin should be added to the bowl. Adjust the speed of the mixer to low and continue to beat the mixture until the gelatin and sugar are completely incorporated and the cream has formed stiff peaks. [15]

   • Add 5 teaspoons (2 (about 5 milliliters) of pure vanilla extract, if you so desire.

5. 5

   You can store your stabilized whipped cream in the refrigerator for up to a day. Stabilized whipped cream, in contrast to regular whipped cream, which loses its volume after approximately three hours, will keep its form for the entire day. The gelatin will not change the taste or the consistency, but it will make the peaks hold their shape for a longer period of time. [16]

   • Desserts that are topped with stabilized whipped cream can be prepared in advance and will maintain their attractive appearance until they are ready to be served.

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