Whipped Cream

Published March 1, 2005.

Why this recipe works:

Cream can go from properly whipped to overwhipped in a matter of seconds. If cream becomes granular and curdled-looking, you’ve beaten it too long and must start over with a new batch. For our best whipped cream recipe, we switched from an electric mixer to a whisk for greater control.

Cream can go from properly whipped to overwhipped in a matter of seconds. If cream becomes granular and curdled-looking, you’ve beaten it too long and must start over with a new batch. For our best whipped cream recipe, we switched from an electric mixer to a whisk for greater control.

less

Makes about 3 cups

When you think the cream is almost properly whipped, you may want to switch from an electric mixer to a whisk for greater control. Cream can go from properly whipped to overwhipped in a matter of seconds. If cream becomes granular and curdled-looking, you’ve beaten it too long and must start over with a new batch of cream. This recipe can be halved if needed.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection