The Dos and Don’ts of Whipping Cream

Sharing the insider's tips and tricks

Let’s be honest: is there truly anything better than the soft, creamy, light goodness of whipping cream in your dessert? We’d be lying if we said there was.

It takes a skilled hand to work beautifully with whipping creams. Even the simplest of technicalities like temperature, utensils and the kind of cream can impact your result. Which is why we, at Pristine Baking Solutions, have come up with a list of Tips and Tricks for you to consider when working with whipping creams so that you can give your customer the best of the best!

TIP #1: Keeping it cool Always ensure your cream is cool before you start whipping! When the cream is warm, the fat is an ineffective stabilizer and your cream will not fluff in the way you need it to; no matter how vigorously you whip the cream. In fact, to get the best results – try chilling your bowl and whisk too!   TIP #2: Use the right tools Ensure you’re using tools that allow air to pass through – so an electric whisker that is placed on a stand does the perfect job. You could also use a hand whisk but it will take a lot longer than using a whisk beater or a hand mixer. Do not use a blender as it does not create the required volume for whipping cream.

TIP #3: Stop and drop
An experienced baker knows when to stop whipping. If you work it too hard (also known as overworking), you’re on your way to making butter. Here’s how you know you’re done – after the cream fluffs up, twirl a spoon in the cream to try and create gentle “soft peaks” that loosely hold its shape. Whipping any cream too much will cause these peaks to become firm and further whipping will only cause the fat to separate, making the mixture grainy.

TIP #4: The Taste Test Knowing when to add the flavour to the cream is critical. Only do it after you have begun whipping and the cream starts to emulsify and thicken. This is the time when the cream can hold your additions without losing texture. Continue to whip the cream so the flavours get completely incorporated and you get the right consistency.   TIP #5: Patience is key Don’t be too eager to drop that dollop of whipped cream on your warm dessert right away. Allow the cream you have prepared time to rest and cool in the fridge. Using it immediately, especially on a warm dessert, will cause your cream to melt and all your hard work will have been in vain!

There you have it! A set of simple, yet effective set of Tips and Tricks for you to use in your bakery to get the best results for your customers.

Always remember - only the best quality of cream will get you the best results. With the world moving toward healthier options in today's day and age, non-dairy creams have become all the rage. Take a look at how the industry is starting to make its shift here.