Today’s the start of a new series, Pastry Pro. First up, the gloriousness that is whipped cream.
I’m hitting the restart button.
I’ve done a fair bit of sifting—both literal and metaphorical—in my life, but over the past few months, I’ve been heavy on the metaphorical sifting. It’s strange that the more out of wack I feel the less I do the one thing that always seems to calm me: crank up the oven and make something sweet. Laziness is partly to blame, so is money, so is my mission to be the first person to watch every television show on Netflix, but I guess I already listed laziness…
Mostly though, I’ve had a lot of change over the past few months and getting into a new rhythm is hard. Have you tried not doing anything before? It’s sort of the best. But like I said, I’m hitting the restart button and getting back to the flour-slinging, butter-creaming life that I know and love so much.
Today, I’m starting a new series called Pastry Pro. I’m going back to basics and bringing you must have recipes and techniques for the pastry nerd in all of us. These usually won’t be desserts all on their own but are often a component of a bigger recipe. A component that may be unfamiliar and would cause you to skip the whole recipe altogether. Not anymore, folks!
We’ll start with homemade whipped cream, one of the most simple and delicious creations in the world of sugar.
I think I’ve said this before, but for the sake of a fresh start, I’ll say it again. I use to hate whipped cream. It was cloyingly sweet and left a greasy aftertaste in my mouth. Until then, I’d only ever had whipped cream out of a can. It wasn’t until pastry school when we made fresh whipped—just heavy cream and white sugar—that I fell in love.
Whipped cream has to be the most basic recipe in the world of pastry, but if it’s done wrong it can turn into a greasy, over whipped mess. Follow my simple steps and you’ll make fresh whipped cream like a pro in no time.
How to avoid over whipping your whipped cream:
- Check the stiffness of your whipped cream often!
- When you start to see the whip create lines in the cream, you’re getting close.
- If you’re new to whipping cream, whip at medium speed. It’ll take longer, but you’re less likely to over whip.
- Know when to stop whipping. Medium peak is when you pull the whip directly out of the cream and a peak forms but the very top bends over. Stiff peaks stick straight into the air, like the picture above. Once you’re at medium peak, whip for a few seconds on medium-high speed and check. Not there yet? Repeat until you are.
- 1 cup heavy whipping cream
- 2 Tbs. granulated sugar
- Pour cream into the bowl of a stand mixer with the whip attachment.
- Whip on medium-high speed. When the cream slightly thickens, sprinkle in sugar.
- Continue to whip on medium-high speed until you reach stiff peaks. Watch closely and do not over whip!
- The beauty of whipped cream is that it's a simple ratio between two ingredients. For every one cup of cream, add 2 Tbs. or 1/8 cup of sugar. Remember it, and you can have fluffy whipped cream without a recipe!