Whether you are whipping cream to decorate cakes, cookies, pies and other desserts, creating stiff peaks is easy once you use the correct preparation and whipping techniques. When whipped cream is beaten into stiff peaks, it holds its shape longer, does not deflate, turn runny and ruin the look of your baked goods and desserts. By ensuring you maintain the correct temperature and time for whipping the cream and adding other ingredients, you can transform it to the stiff peaks stage.
Place the heavy cream, bowl and the beaters of a handheld mixer in the refrigerator to chill for approximately 20 minutes. The cream will whip into stiff peaks much faster if everything is cold. Choose a wide-brimmed stainless steel bowl.
Remove the heavy cream, bowl and beaters from the refrigerator. Pour the cream into the bowl. Use 1 cup of cream for every 2 cups of whipped cream you want to prepare.
Place the handheld mixer in the bowl to whip the cream. Run the mixer at the lowest setting until the cream thickens and softens.
Gradually increase the speed to medium. Whip until the cream forms soft peaks. Do not use the high setting for whipping because it makes it easy to over-whip the cream.
Add granulated sugar and other flavorings, such as vanilla, cinnamon and other spices, if you wish. Gently place the sugar and flavorings in the bowl from the side.
Whip the cream until it turns stiff and stays firmly on the beater. Use as desired.
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- Do not add sugar at the start of the whipping process because it will prevent the cream from increasing in volume.
- Do not over-beat your whipped cream, as it will get a grainy texture and cause the fat to separate from the liquid. If this happens, add more cream and re-whip.