Creamy, cloudy and delicious, whipped cream sublimates all our desserts. And even… our aperitifs. But there is no question of buying it as a spray, because it will only have whipped cream in name. Real whipped cream is homemade: it’s the only way to enjoy its unique taste and texture. But how to make it a success every time? Here are our tips for preparing a dream whipped cream in a few steps, with or without a robot.
How to make homemade whipped cream?
The choice of cream
The cream that we will use to make our whipped cream must contain at least 30% fat. This is the sinequanone condition for whipping it up. Because for the air bubbles to be trapped during whipping, fat is needed. Forget the light creams if you want to make your whipped cream a success, it would remain liquid… The ideal is whipping cream, which captures more air bubbles than other creams when whipped.
Cold at all stages
The fat, which traps the air necessary for any whipped cream, takes on more adhesion with the cold. The trick: place your liquid cream in the refrigerator a quarter of an hour before whipping it, but also the utensils: salad bowl, manual whisk or rods of the electric mixer (or bowl of the robot). For even more ease if you want to whip your whipped cream by hand: place your container on a larger bowl filled with ice cubes.
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