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Simple Tip: Chill Kitchen Tools Before Whipping Cream

While whipping cream for strawberry shortcake the other day, I was reminded of a helpful prep tip that I always employ: stay cool. Using refrigerated cream helps produce stiff peaks, but it's important to chill your mixing bowl and beaters — and even keep the kitchen frigid, if possible. When cream is whipped at a lower temperature, fat globules stick together to support the foam created by whipping in a large amount of tiny air bubbles. Therefore, beating cream at a cooler temperature will produce the largest amount of volume.

What are your best suggestions for whipping heavy cream?

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LittleMzFit LittleMzFit 6 years
Yes, I was familiar w/ this trick. That's the only kind of whip cream we ever had (real thing! No coolwhip). Always used chilled stainless steel bowl & chilled beaters.
merie33 merie33 6 years
What really helps is using a large bowl. (if you're doing it by hand) If the bowl is too small you can't get enough air in your strokes and it'll take FOREVER to whip it.
Spectra Spectra 6 years
Use a stainless steel bowl and stick it in the freezer...it'll get jet-cold and help to stabilize the cream. Also, I add a tiny bit of Equal to mine...it somehow makes it more stable.
Soniabonya Soniabonya 6 years
Use a mixer. Either a hand mixer or a kitchen aid, use one. I don't have a mixer of any sort at my apartment and have been whipping cream the old fashioned way with just a whisk and bowl. Though it is a good arm workout :)
michichan michichan 6 years
Use a clean, dry glass bowl! I don't have any cool scientific facts to support that one, but it does something.
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