It’s important to start with the right cream—cold whipping cream that’s kept in the fridge until needed—which contains about 35% milk fat. Light(5%), half-and-half or blend cream (10%) and table or coffee cream (15%) do not have a high enough fat content to be whipped.
1. Chill the bowl
For perfect homemade whipped cream every time: Use a bowl just wide enough for the beater. Chill the bowl and the beaters before adding the cream. Whip only 1 cup (250 mL) at a time. If you add sugar, do so after whipping the cream—never before.
2. Use a whisk
When whipping a small amount of cream (½ cup (125 mL) or less), use a small chilled bowl or liquid measuring cup and a whisk instead of an electric mixer—you’ll have much more control and will get velvety, fluffy whipped cream.
3. Use ice
On hot days, set your bowl of whipping cream in a larger bowl of ice while whipping to get the most volume. Keep the bowl in the ice in the refrigerator until you’re ready to serve it.
4. Add mix-ins afterwards
Maximize the volume of whipped cream by adding sweeteners, such as sugar or maple syrup, or other flavourings or seasonings, such as lemon zest, herbs or spices, when it’s almost completely whipped rather than at the beginning when it’s still liquid.
5. Sift in milk powder and icing sugar
For a little extra stabilizer to make sure whipped cream stays fluffy in the refrigerator or on a cake, for each cup (250 mL) of whipping cream sift 1 tbsp (15 mL) skim milk powder and icing sugar, to taste, over the almost-whipped cream, then beat it until stiff.