Summary of "How to Make HOMEMADE Whipped Cream"

How to Make Homemade Whipped Cream

Presented by John (channel not specified)

Ingredients

Double cream (quantity as needed)
Icing sugar: 2 tablespoons (preferred over granulated sugar)
Vanilla paste or vanilla essence (to taste)
Optional: brandy or cream liqueurs like Baileys (folded in for flavor and stabilization)
Optional: milk (to rescue overbeaten cream)

Equipment & Preparation

Electric whisk (recommended for faster, more efficient whipping)
Mixing bowl (chilled if in a hot climate)
Spoon or decorating tools for plating
Warm water (for wetting spoon when making decorative “raschet” shapes)

Preparation Tips: - In a cool environment, take cream out of the fridge about 30 minutes before whipping. - In a hot climate, keep both cream and bowl cold to prevent curdling from heat generated by whisking. - Mix icing sugar and vanilla paste/essence together before adding cream to ensure even flavor distribution.

Method

Flavor Base Combine icing sugar and vanilla paste/essence in the bowl first and beat together to form a paste.
Add Cream Pour the cold cream over the sugar-vanilla paste.
Whipping Process
- Start whisking slowly with an electric whisk.
- Avoid whisking too fast initially to prevent splattering and overwhipping.
- Keep the whisk steady; move the bowl instead of the whisk to mix evenly.
- Watch for texture changes:
  - Soft peaks: cream is smooth and spoonable, ideal for spooning over desserts like pavlova or mince pies.
  - Stiffer peaks: beat a little longer for cream suitable for decorating (e.g., piping or making “raschet” shapes).
Chef’s Tips
- Be patient; whipping takes time and can suddenly change from soft to stiff.
- Avoid overwhipping, which turns cream into butter.
- If cream is overwhipped (too stiff or grainy), rescue it by gently folding in half the volume of milk until soft peaks return.
- To add alcohol (brandy or cream liqueurs), fold it in gently after whipping to avoid curdling.
- Use a wet spoon dipped in warm water to create smooth decorative shapes (“raschet”) on desserts.
Serving & Uses
- Soft whipped cream: spoon over desserts for a light, creamy topping.
- Stiffer whipped cream: pipe or shape for elegant decoration.
- Alcohol-infused whipped cream adds a sophisticated flavor and is more stable.

Variations

Shantelli Cream: whipped cream with vanilla and icing sugar.
Brandy Cream: fold in a small amount of brandy or cream liqueur after whipping.
Rescue Overwhipped Cream: fold in milk gently to restore soft peak texture.

Summary

The video emphasizes the importance of temperature control, slow and steady whisking, and knowing when to stop whipping. Using icing sugar and vanilla paste enhances both flavor and texture. The presenter shares practical tips on avoiding common pitfalls such as curdling and overwhipping, and how to recover cream that has been whipped too far. Decorative techniques like making “raschet” shapes with a wet spoon are demonstrated for professional presentation.

Source: Video titled “How to Make HOMEMADE Whipped Cream” with presenter John.