How to whip cream

Whipping cream is a common step in baking, often used to make cakes, mousses, buttercream, and more. Here are the basic steps for whipping cream:

Prepare the tools:

- Electric or manual whisk
- Stainless steel bowl (ensure it's oil-free and water-free)
- Cream (usually use animal cream, such as fresh cream or heavy cream)

Temperature of the cream:

- After taking the cream out of the refrigerator, let it warm up to room temperature until it's slightly softened but still cool, which makes it easier to whip.

Add sugar:

- According to personal taste, add an appropriate amount of sugar to the cream. Sugar can help stabilize the cream and add sweetness.

Start whipping:

- Begin stirring the cream with an electric whisk on low speed until the sugar is completely dissolved.
- Gradually increase the speed until the cream starts to thicken and form patterns.

Observe the state:

- Continuously observe the state of the cream during the whipping process. When you lift the whisk, if the cream forms a soft peak, it indicates that the cream has been whipped to a soft peak stage.
- If you continue to whip until the cream forms a stiff peak, it means the cream has been whipped to a stiff peak stage, suitable for piping or filling cakes.

Stop whipping:

- Once the desired state is reached, stop whipping immediately, as over-whipping can cause the cream to separate or become thin.

Use:

- Whipped cream should be used immediately, or briefly stored in the refrigerator to prevent it from melting.

Precautions:

- When whipping cream, the bowl and tools must be kept clean, oil-free, and water-free, otherwise, it will affect the whipping effect.
- The higher the fat content of the cream, the better the stability after whipping.
- If the cream separates during the whipping process, you can add a small amount of whole milk and continue to whip.

Whipping cream is a process that requires patience and skill, and you can master the skills after a few attempts.