L.A. Times Test Kitchen tips: Perfect whipped cream

Homemade whipped cream. Try it just once, and you'll never look at the store brands again.  Nothing beats the flavor or texture, and the method is simple. Purists are right -- using a hand whisk is one of the best ways. But here's a secret: I think the food processor method is the best.

Here are some tips for making perfect whipped cream:

• Start with cold ingredients and utensils: cold cream, cold whisk, cold mixing bowl (store your bowl and whisk or beaters in the freezer for several minutes prior, if possible). Your cream will whip faster if everything is chilled.
• Add the sweeteners or flavorings just as the cream begins to thicken and gain volume.  Taste and adjust as necessary before the cream is fully whipped, otherwise the additions won't properly incorporate.
• It's easy to over-whip, so whenever possible, whip the cream by hand with a whisk for more control.  If you use a stand or hand mixer, work on a lower speed (this will also improve the overall texture).
• If you over-whip the cream and it begins to lose that smooth texture and become stiff and coarse (it will separate and begin to curdle), you may be able to fix it.  Gently whisk in (by hand) a little more cream until you regain the proper texture.  Of course, whip long enough and you may happily find you're on your way to homemade butter.
• Food processor method: Probably the best trick I've learned was from former Test Kitchen director Donna Deane.  She showed me how to make whipped cream using a food processor.  The method is the same: Place the cold ingredients in the bowl (the bowl and blade do not have to be chilled), and process until you get the consistency you want, barely a minute or two.  The texture is rich and superior to any other I've tasted.  And it's the method we used for the photo above.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

-- Noelle Carter
twitter / noellecarter

Photo: Recipe for long and slow apples. Credit: Robert Lachman / Los Angeles Times.

Comments

[Andrew]

I was intrigued by your food process method, butiIn my hands, it did not work as advertised.

First off, it took far less time than you said to get to a soft peak stage - 15-25 seconds, not 1-2m, using a KA 750. After 30 seconds, I had butter.

On top of that, I compared the final volume of whipped cream to that produced in a stand mixer, and it was nearly half as voluminous. The FP whips far less air than a stand mixer or hand whisk, resulting in a product that is much denser. Even if you liked the different consistency, it would not be useful when the whipped cream is meant to be folded into something else, such as a mousse, where an airy whipped cream is essential.

Is it possible that this post is missing some important detail about the method? Should you have the FP running constantly, or pulse it?

[Noelle Carter]

Great tip, Todd!

Hi Leah -- I guess it would depend on the topping. I've never whipped a non-dairy topping. But if you try it, let us know what the topping is and how it works. Thanks!

[Leah]

Great tips. Do you think the food processor method would work with non diary whip topping?

[Todd]

Another good tip is to incorporate a dollop of sour cream, which improves the flavor and gives it more body.