Whipped Cream

How do I know when my whipped cream is done? Soft peaks vs. stiff peaks

Excellent question – and the truth, it depends on what you’re going to be using it for. Recipes typically instruct to whip cream to soft, medium, or stiff peaks. This terminology is a way to describe how thick and sturdy the cream is. You’ll notice the longer you whip the cream, the thicker and sturdier it appears.

Soft peaks refers to the beginning stages of whipped cream, when it’s just starting to incorporate air and transforms from a liquid to a scoopable cream. If you lift up the beaters and look, the peaks should curl down. Soft peaks don’t hold their shape and have a softened texture.

Medium peaks is the next whipping stage. They hold their shape fairly well, but the tip of the peaks still curl slightly when the beaters are lifted.

Stiff peaks refers to cream that’s been whipped for longer and has a very sturdy appearance. It will look almost like ice cream or frosting. The peaks will stand straight up and appear firm when the beaters are lifted up. (Note: Be careful not to overwhip your cream at this point. If you continue whipping too much the fat will separate, creating, you guessed it – homemade butter!).

Can I flavor whipped cream?

For whipped cream topping, I add vanilla extract and a bit of sugar to give it some wonderful flavor. But you can use other extracts, too, such as almond, coconut, or orange extracts — even leave out the sugar if you don’t want it to be sweet.

You can also try adding cocoa powder, instant coffee or espresso powder, fruit puree, seedless jams, citrus zest, melted chocolate, or a splash of liquor. The possibilities are endless!

Powders such as coffee or cocoa should be added at the beginning of whipping to allow it to dissolve. For other options, add them to the cream just before soft peaks start to form, then keep whisking until you reach the desired texture. Alternatively, you can fold them gently into the whipped cream once it’s ready.

Note: If you want to flavor the entire amount of whipped cream in this recipe, here are some measurement options:

• 1 teaspoon coffee powder
• ¼ cup jam, fruit puree, or lemon curd
• 2-3 tablespoons sifted cocoa powder

Once you add your flavoring, whisk a bit until mixed, then taste and add more as needed according to your own preferences.

What’s the difference between heavy cream and whipping cream?

While they are similar, the main difference is the fat content. In the US, heavy cream, which may also be called heavy whipping cream, must have a minimum fat content of 36%. If you see a container labeled whipping cream without the word heavy in front of it OR light whipping cream, it mean the product has less than 36% fat. Most likely, it contains a fat content somewhere between 30%-35%.

To make whipped cream, be sure to use heavy cream. While whipping cream will whip, it won’t be as sturdy or stable. It will be lighter and have a more pillowy texture.

How long can you keep whipped cream, and what’s the best way to store it?

Whipped cream can be prepared up to 24 hours ahead of time if it’s kept refrigerated. After this amount of time, it may start to separate.

The best way to store it is by placing a fine-mesh strainer over a bowl and placing the cream on the strainer. That way, any liquid will leak into the bowl underneath.

If you want a more stabilized whipped cream (good for frosting cupcakes or cakes), here’s a helpful guide. It gives the following stabilizer suggestions:

1 cup (240mL) Heavy cream, plus one of the following:

• 1 teaspoon (5mL) plain gelatin
• 2 teaspoons (10mL) nonfat dry milk powder
• 2 tablespoons (30mL) powdered sugar
• 2 tablespoons (30mL) instant dry vanilla pudding mix
• 2–3 jumbo marshmallows