Whipping cream problem?

Question

Please help me.

I really want to make some whipping cream.

How do you whip the whipping cream nice and firm so that I can use it for masking cakes and piping?

Thanks.

Answer 1

I've tried beating sugar into it with a balloon whisk, and it makes my arm hurt.  I think it took me over 10 minutes.  I'd try an electric hand mixer or stand mixer if you have one.

Answer 2

I know this one!!!

I use to bowls.....a great big one with ice in it.....and a second smaller bowl to whip the cream in.....I use 2 stainless steel bowls.

Make sure your whipping cream is cold...

set the smaller bowl on top of the ice in the larger bowl

then add your vanilla & sugar to your whipping cream(I use superfine C&H sugar)

USE A HAND MIXER W/ WHISK ATTACHMENT.

Perfect Whipped cream every time!

Answer 3

If you want whipped icing like they use in the stores, use Rich's better-cream. That is what several large grocery chains I worked for use. You can buy it at Gordon's Food Service. They have it already whipped in bags, or ready to whip quarts. You can use it to ice, border as well as make flowers & leaves.

You can locate a store near you at the link below.

Answer 4

Be sure to use a chilled metal bowl if possible. It will help to firm up your whipped cream.

Answer 5

Be sure to chill a metal bowl, beaters, or the whisk you'll use to whip the cream in your freezer, about 15 minutes for best results. You'll find the cream will whip faster and more fully. If, however, you don't have time to chill the bowl, you can immerse it in a larger bowl filled with ice water and proceed as usual.

Use powdered (confectioner's sugar) to sweeten cream-it not only dissolves quickly, but also helps stabilize the whipped cream due the fact it contains cornstarch.

If you accidentally over beat heavy or whipping cream so much so that it begins to turn buttery, gently stir in additional cream, 1 tablespoon at a time. Don't "beat" the cream again or you'll be right back where you began.

Remember to use a bowl that's deep enough, keeping in mind the cream will double in volume when it's whipped.

Decrease the instances of splattering by gradually increasing the speed of the mixer from low to high. You can also protect yourself and your clothes by draping a kitchen towel over the bowl of an electric standing mixer to catch any fly away cream.

A small amount of cream (less than 1 cup) will whip better in a deep narrow bowl than one that's large and wide.

You'll get more volume from whipped cream if you hold off adding sugar or flavorings like vanilla or liqueurs until the cream has been whipped to soft peaks.