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This will cause it to curdle, or take on a lumpy texture.Ĭraving a different kind of whipped cream? The vanilla bean paste can be substituted for another flavoring of your choice.

Don’t Over-Beat: Never beat whipped cream past stiff peaks.

Why? The cold surfaces will make the cream whip much more easily.

Chill Your Mixing Bowl: It’s super helpful to chill the mixing bowl and whisk attachment in the fridge for 20-30 minutes before you use them.

Just be sure to avoid anything without the word “heavy” – this means that the product doesn’t contain enough milk fat to work well for whipped cream.

Use the Right Kind of Cream: Products labeled “heavy cream” and “heavy whipping cream” are interchangeable, so you can reach for either kind.

Read through the helpful tips below before you start on your homemade whipped cream.

That’s how you know your whipped cream is good to go! Tips for Success

Basically, this means that the whipped cream will stick to the whisk attachment when you lift it up, forming a point that doesn’t curl over as much (you could also whip it to stiff peaks where the tip doesn’t curl at all). Once all of the ingredients are beaten together, those peaks will start to stiffen. How Can I Tell When My Whipped Cream is Done?īefore the sugar and vanilla bean paste are added to the beaten cream, the mixture should raise a bit and curl when you lift out the beater.