How to Whip Cream

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Whipping cream.

When whipping cream, it's important to start

with very cold ingredients.

It's best to work over an ice bath

and you can even place your bowl and beaters

in the freezer before you begin.

Using a mixer fitted with a whisk,

start whipping your cream.

Add the sugar once the cream is holding

soft peaks to get the most volume from the cream.

For lightly whipped creams, a soft peak

should form when the whisk is lifted.

Continue whipping, checking from time to time

to see what stages the cream is at.

Don't over-whip because the cream will separate

and turn into butter, and there's no going back.

When this is about to happen, the cream looks

granular and has a yellow tinge.

Stiffly whipped cream forms stiff, tall peaks

and a whisk will leave clear marks in it.

It's usually used for frosting cakes

and filling other pastries.