Mastering the art of whipping cream: Tips for perfect results

Whipped cream is one of those additions that pairs perfectly with various desserts, from fruit salads to different pastries. Unfortunately, sometimes its preparation does not go as planned. While it seems that whipping cream is easy, it can actually cause significant difficulties. What should you know before you start whipping cream?

The first step to preparing perfect whipped cream is selecting the right ingredients. The ideal whipping cream should be high-fat, preferably 30-36%. The higher the fat content, the easier it will be to achieve fluffiness and the right consistency.

The next secret is using suitable stabilisers. If you plan to store whipped cream longer or use it for decoration, add a little gelatine or a special whipping powder. This helps whipped cream retain its shape and prevents it from spreading on a plate, making it easier for decorations.

The basic rule of whipping cream is to chill it very well before whipping. It's best to place the cream in the refrigerator for a few hours. Another important rule is to chill the bowl and whipping tools. They should also be placed in the refrigerator for a few hours. This will give you much better results - the cold helps the fat bind better, making it easier to whip fluffy cream.

If using a hand mixer, ensure all its parts are clean and dry. Dirt or residual fat from previous work can negatively affect the cream’s consistency. Also, try to avoid plastic bowls - opt for glass or metal ones that better retain cold.

The whipping process is crucial - conduct it with regular monitoring, starting at low speeds and gradually increasing to medium. This allows the cream to bond better and avoids rapid heat transfer that could lead to separation. Warning! It’s essential to stick to the principle: "Better a little too short than too long." Over-whipping will turn cream into butter.

If you want to sweeten the cream, add icing sugar at the very end of the whipping process. Icing sugar dissolves faster than granulated sugar, preventing clumping.

The most common mistake is over-whipping the cream, which leads to it curdling. To prevent this, check the consistency continuously and stop whipping as soon as it becomes stiff.

Another issue might be cream that fails to whip. In this case, ensure the cream's temperature is right – it must be really cold. Cream that hasn’t been adequately chilled may not achieve the desired consistency regardless of the whipping time.

Remember that whipped cream must be stored properly after being prepared. It quickly loses freshness and consistency. Above all, whipped cream requires refrigeration, ideally at around 4 degrees Celsius. It’s best to place it in an airtight container so it doesn't absorb the odours of other products. Whipped cream can be stored in the refrigerator for up to 24 hours.