sifted sugar
Whether you choose powdered sugar or icing sugar (which brings more lightness to the whipped cream), sift it through a sieve before incorporating it. It is not mandatory but your cream will be smoother. Add the sugar only when the cream has started to thicken.
A well-dosed whipping
Whether you decide to whip your cream by hand or with an electric mixer, start by whipping at medium speed. This allows the cream to trap air, which doesn’t work too fast. Stop whipping as soon as your whipped cream has the right consistency. Otherwise, you will see yellow appear: you will make butter! By hand, remember to move only your wrist: once you have mastered the gesture, and with all these tricks, making whipped cream becomes child’s play.
A natural stabilizer
To help you, you can also decide to add cream cheese or mascarpone to your cream, in the proportion of 10% of the recipe. The fat in the cheese will help the whipped cream hold together.
From whipped cream to aperitif
Delicious on Viennese chocolate or a cake, whipped cream is just as delicious in a savory version! For this, use salt instead of sugar that you add at the last moment. You can also add spices to give it a nice color (turmeric or paprika make great natural dyes) or aromatic herbs like basil. Serve your savory whipped cream as an aperitif with carrot sticks or raw cauliflower. Or on a vegetable soup!
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