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Quick Tips Checklist! How to Whip Heavy Cream

4.9

(11 reviews)

Time

-

This video clearly explains a few handy tips for whipping heavy cream and how to tell each stage of whipping. The ideal softness of the cream varies depending on the dessert you are making. Learn the key points and try making whipped cream at home. Use this as a helpful reference for your baking!

Ingredients [ Amount for finishing one 12 cm shortcake ]

  • heavy cream200cc
  • sugar20g
  • ice waterto taste
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Preparation: Chill the heavy cream thoroughly in the refrigerator. Prepare a bowl of ice water.

Note:

Check that the tools you use are completely free of moisture and grease.

2

Put the heavy cream and sugar in a bowl, then whip them while incorporating air throughout.

3

Whip to the 30% stage, when the cream is still loose enough to flow smoothly. Use this for dressed mixtures and sauces.

4

Whip to the 50-60% stage, when the cream falls in thick ribbons and the trails disappear quickly. Use this for dessert sauces, bavarois, and other soft mixtures.

5

Whip to the 70% stage, when the cream feels thick and heavy but does not form peaks, and lines remain when you lift it. Use this for spreading on sponge cake for decorated cakes.

6

Whip to the 80% stage, when the cream forms soft peaks. Use this for piping and decoration.

7

Whip to the 90% stage, when the cream forms stiff peaks. Use this for cake decoration and for topping drinks.

Reviews

4.9

(11 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    Using Yukijirushi Fresh 43% dairy whipping cream that had been chilled since the day before ૮₍´｡• ᵕ •｡`₎ა🤍🖤 Even if using it the same day, I think it’s best to chill it for at least 3 hours beforehand❄ When I made vanilla ice cream with the BRUNO multi stick blender a friend gave me, I was able to whip it to soft peaks in 8 minutes using only vanilla oil🍨✨ It turned out great🎉

  • 🇯🇵 User from Japan

    I think it's good.

  • 🇯🇵 User from Japan

    It whipped up beautifully 😋

  • 🇯🇵 User from Japan

    With this, you can make carbonara and similar dishes whenever you like. I also add 1 teaspoon of lemon juice here, which makes it even quicker to prepare.

  • 🇯🇵 User from Japan

    It was a little too sweet for me, so 15 g of sugar might be enough.