There are a few things to keep in mind when making whipped cream with a dispenser. These tips and tricks will help you get the perfect consistency every time.
To start, make sure all of your mixing bowls and whisk or beaters are cold. Place them in the freezer for about 10 minutes before using them.
1. Start Cold
When making whipped cream, the secret to getting it right is to start with cold cream. The warmer the cream is, the faster it whips and the more likely you are to end up with clumpy cream or butter that doesn’t hold up as well on a spatula.
Chill the bowl and whisk attachment of your stand mixer in the fridge for 7 to 10 minutes before you begin whisking the cream. This will speed up the beating process and help stabilize the whipped cream so it stays nice and stiff.
2. Beat Slowly
If you want to make the best whipped cream, it’s important to beat slowly and not overmix. If you overmix, the whipped cream will become lumpy and curdle.
You can avoid this by chilling your bowl and whisk before you begin beating the cream. When it’s cold, the ingredients will mix much more smoothly, giving you a better whipped cream.
It’s also a good idea to use powdered sugar when making whipped cream. It dissolves more quickly than granulated sugar, so you won’t have to beat as long.
3. Add Your Sweetener and Flavoring
When making whipped cream, it’s important to add your sweetener and flavoring just before soft peaks form. This will help your whipped cream retain its creamy texture and prevent spattering.
Sugar is the traditional way to sweeten whipped cream, but you can also try adding extracts or fruit juices for a more intense flavour. Vanilla is the most common extract used, but you can also use rose or almond extract if you want a different taste.
Beat your whipped cream until soft peaks form (it should hold its shape when you pull the whisk attachment straight up). For stiff peaks, continue beating until it forms a curved peak.
4. Don’t Overwhip
When making whipped cream with a dispenser, it’s important not to overwhip. When this happens, the cream can deflate and become clumpy, and will not turn into fluffy peaks like it should.
You can avoid overwhipping by making sure the whipped cream is cold and by using a purpose-designed whisk when whipping it. A wooden spoon is fine for stirring, but it won’t produce the air bubbles that will make your whipped cream look and feel fluffier.
Another great tip for avoiding overwhipping is to use cream that’s at least 30% fat. Any other milk or cream will not whip as stiffly and won’t have the fluffiness that is necessary for a perfect whipped cream.
5. Don’t Overmix
If you let your whipped cream mix for a few seconds past its ideal consistency, it will deflate and become lumpy and curd-like in texture. This is because the stable foam mixture made up of milk fat and tiny air pockets passes its peak of stability.
You’ll know when your whipped cream has reached this stage by checking it closely. Pull the whisk out of the bowl to see if peaks have formed.
The soft peak stage is when you want to stop mixing the whipped cream. If you don’t, it will become a curd-like substance that looks unappealing.