Whipped cream, in great demand for your pies, pancakes, cakes or muffins, here are my suggested techniques to make it a success at home.

How do you make whipped cream?

To make whipped cream, first put the whipping cream with 30% fat in the refrigerator between 4°C to 5°C – for at least 45 minutes.
You can also put it in the freezer, but only for 10 to 12 minutes—the colder the cream, the more easily it will swell while whisking.
Not to mention your robot’s bowl or tank, it should also be kept in the refrigerator, the colder the better.

Then pour your very cold cream into the bowl of your food processor — chilled — and beat on medium speed for 3 to 4 minutes.
Once your cream begins to fluff, becomes frothy and holds in the branches of the whisk—let’s say the cream is hard—we stop the robot or mixer.
If you plan to use it later, fillet it in a bowl and put it in the fridge.
If during use you notice that your cream drops a little, beat it on medium speed for 1 minute.

What is the difference between whipped cream and whipped cream?

Whipped cream is made from whipped cream – or whole UHT cream – but once you add sugar, the latter becomes whipped cream.
For sugar, mix 2 Tbsp sugar – or 1.5 Tbsp icing sugar – for every 50 cl of cream.
You can also add a few drops of aroma to your taste – vanilla, strawberry or chocolate – while whisking.

Finally put your cream in a pastry bag to decorate your pie, cake or serve it with a pancake and enjoy your meal.


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