Whipped cream is the perfect complement for many desserts, fruits, pies, cakes and ice creams, but it is also one of the preparations that can give us a little more work, not only because the cream can be cut, but it can also be lowered ahead of time or that after putting it on the plate it loses consistency.
But fear not! because even having to take certain precautions when doing it, they are not as many or as complicated as most imagine. Here is a list of things to keep in mind to achieve a very professional whipped cream.
Use a cream charger or an electric mixer.
Even if it is quite possible to use a simple whisk to whip the whipped cream, the task is much easier with a nang cream charger. Indeed pastry charger is much more efficient for two main reasons. The first is that the shape of the whisk is much wider, which allows the air to be incorporated very quickly into the whipped cream. The second is that these chargers have a planetary movement, allowing the whipping of the cream in an optimal way.
The electric mixer will have the advantage of reducing your efforts to mount this whipped cream. But it will remain a little less efficient than the cream charger.
Or use the correct whisk.
If you prefer to stick to the traditional method, i.e. to use a whip, you will have to choose a very specific model. The whisk used by pastry chefs to whip up whipped cream or meringue is the balloon whisk.
This larger-shaped whip allows for a much faster rise. But don't buy the whisks that you will find in supermarkets, they are often very poorly designed. Try looking for the best ones.
Learn to whip well to whip up the whipped cream.
This is a question that divides pastry chefs a lot. Whipping a whipped cream well is above all whipping correctly. It is not enough to go as fast as possible contrary to what one might think. I, therefore, advise you to start by whisking at medium speed (this also avoids getting it everywhere). Then gradually increase the speed when the cream begins to thicken. If you start by whipping too quickly, the cream will not have time to store a lot of air and it will rise less well.
Do not beat too long.
You have to know when to stop. Indeed, if you beat your whipped cream for too long, it may turn yellow... and become butter which is not a desirable thing. Your whipped cream must therefore remain very white. If over-beaten, it may also have a grainy texture. We then say that the whipped cream “seeds”. It will therefore be necessary to whip less the next time.
Prioritize the flavoring of the cream at the start.
Beyond classic vanilla, be aware that it is possible to flavor whipped cream in many ways (Pineapple, cocoa powder, orange blossom, cinnamon, banana, coffee extract, etc.). In most cases, know that it is best to flavor at the start to avoid the cream falling at the end.
You can always use an easy nang cream charger that is flavored already and save yourself the trouble. It will be most used in the mixing stage without any other flavoring needed.
