Whipping traps air in suitable cream to make a light topping or filling. Use cream suitable for whipping, such as whipping or double cream, and start cold. Low-fat cooking cream may never produce the same structure, no matter how long you beat it.
Step by step
Start with suitable cold cream
Check the packet for whipping suitability. Keep the cream chilled, and chill the bowl and whisk if the kitchen is warm. Choose a bowl with room for the cream to expand.
Begin gently
Start whisking slowly to limit splashing, then increase to a moderate speed as the cream thickens. Add the recipe’s sugar or flavouring at its specified stage.
Stop and inspect the peaks
Turn off the mixer before lifting the whisk. Soft peaks bend over readily; firmer peaks hold their shape more clearly while still looking smooth. Match the stage to the recipe rather than always aiming for the stiffest cream.
Finish by hand and keep chilled
As the cream approaches the target, use a few hand-whisk strokes for control. Use promptly or refrigerate according to the recipe. Stop beating as soon as the required texture is reached.
Cream that will not thicken or turns grainy
Check the product and its temperature first if it remains liquid. At the first sign of graininess, a little fresh cold cream gently folded in may improve the texture. Once butter clumps and watery liquid separate, it will not return to a smooth whipped topping simply by beating more.
