如何to Make Whipped Cream

Whipping cream is one of the kitchen tasks that I find weirdly soothing. That’s useful, because I use whipped cream for all kinds of desserts, fromNo-Churn Corn Ice Creamto关键的石灰派，甚至只是用一些季节的浆果或一勺果酱旋转。当然，您可以购买罐头的东西以喷在甜点上，但是制作鲜奶油并不需要太多时间，它可以自定义奶油的味道并管理自己想要的甜味。您需要的只是浓奶油。

You can make whipped cream easily with astand mixer, but it works just as well with an电的hand mixer or just an old-fashionedwhisk。确保选择一个足够大的碗，以至于奶油在鞭打时不会溅出，并让您将空气搅打成奶油。毕竟，以核心奶油为核心，只是用空气搅打的奶油。如果您没有搅拌机甚至搅拌，这是我们大贾斯汀·查佩尔（Justin Chapple）的烹饪导演的提示：您甚至可以制作鲜奶油动摇Mason jar。

One cup of heavy cream whips up to about two cups of whipped cream. Use that as a rule of thumb. For covering a pie, you’ll usually need about a cup of unwhipped heavy cream. Make sure to use heavy cream rather than light cream or half-and-half, which won’t whip up the same (if at all).

The key to whipped cream that doesn’t take forever to make? Keeping everything chilled. Don’t take the cream out of the fridge until you’re ready to use it. If you have time, you can even stick your mixing bowl in the fridge or freezer for ten minutes before you whip to make sure everything is nice and chilled. If you don’t have the time, you can also set the bowl with the cream into a bigger bowl of ice to keep things cold.

If you prefer your whipped cream sweetened, add the sugar in with the cream before you start whipping. Confectioner’s, or powdered, sugar is your best bet here, sincere irregular sugar can make the cream grainy. A tablespoon per cup of unwhipped heavy cream will make it lightly sweet, but if you like it much sweeter, add up to two tablespoons more.

Whipped cream is a great vehicle for flavors and extracts, too. For vanilla whipped cream, add a half teaspoon of vanilla extract to the cream before you start whipping. But you don’t need to stop there: almond, coconut, coffee, or orange extract would be just as delicious. Any flavor that you think would work well with the dessert you’re serving is worth a try. You can also add a tablespoon of bourbon or rum, as in thisBourbon Whipped Creamserved withGeorgia Peach Pie。

碗中有奶油，调味剂和糖后，下一步就很简单：鞭打！在介质上使用架子或手动搅拌机，直到看到奶油开始握住搅拌机搅拌器的轨道为止。如果您将搅拌器从混合物中取出，并且在其末端看到峰值，那奶油就会搅拌。如果峰值低迷，它会轻轻地鞭打。对于较硬的奶油，鞭打直到峰升起并保持其形状，然后将佩戴者从奶油中取出。到达那个阶段后，停下来 - 如果您鞭打太多，您会吃黄油，而不是奶油。

If you’ve ever kept whipped cream in the fridge overnight, you may notice it starting to deflate. To prevent the whipped cream from weeping when you make it ahead of time, add a tablespoon or so of Greek yogurt or sour cream into the cream before you whip it. That will help stabilize the cream so it keeps its shape longer. Just be sure to enjoy every cloud-like spoonful within five to seven days.