How do I make whipped cream stiff
Whip the cream - that's how it works!
Preparing whipped cream seems to be a science in itself: sometimes it just won't set, sometimes butter suddenly appears in the mixing vessel. We explain how the cool cream is guaranteed to succeed and give practical tips.
Whip the cream - you need this:
Whip the cream - this is how it works step by step:
- Pour the chilled cream into a whisking beaker and use the whisk of the hand mixer to first beat on a low setting.
- Then slowly increase the whipping level and whip the cream until slight waves form on the edge and the whipped cream has a compact consistency.
- Serve the finished cream immediately or keep covered in the refrigerator until ready to use.
Whip the cream - practical tips
- The higher the fat content of the cream, the easier it is to whip
- The cream must be well chilled to be whipped. In addition, the mixing bowl and whisk can be briefly refrigerated before use.
- If you want to sweeten the cream with sugar or vanilla sugar, or if you want to be on the safe side by adding cream stabilizer, let the extra ingredients trickle in at the beginning when beating on a low level.
- Stop whipping immediately when the cream is stiff. If beating for too long, it will quickly turn into butter.
This is how fresh cream tastes best!
Once the whipping of the cream is done, you can refine the cool cream with fruits, nuts or colorful sprinkles and use it for delicious pies and cakes:
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