Whipped cream is a decadent delight and will go down in the frosting hall of fame.It is a great compliment to a moist cake, cupcake, cheesecake, pie, and many other desserts.This recipe is easy to make and delicious.Don't count on leftovers, you'll be sure to impress your guests.
Step 1: Take the bowl out of the fridge and whisk for 20 minutes.
If you want to keep the cream cool during the whipping process, put the bowl and whisk in the refrigerator.It's best to let the bowl and whisk chill in the fridge for 20 minutes.You can whisk the bowl in your freezer for at least 5 minutes.
Step 2: The heavy cream will begin to thicken when it is whisked on medium-high speed.
The heavy or whipping cream should be poured into a mixing bowl.You can use a stand mixer or hand mixer.Slow the whisking speed to medium when the cream becomes thick.A stand mixer is usually quicker than a hand mixer.
Step 3: Slowly pour in 5 ounces of sugar.
As you whisk the cream, add the sugar.The sugar should be spread evenly in the cream.
Step 4: Soft peaks begin to form when you whisk the cream at medium speed.
The cream should rise like a mountain peak after you raise the whisk.You can turn off your electric mixer once soft peaks form.
Step 5: Put 1 2 of extract in a container.
Put the extract into the bowl with the cream mixture.Depending on your preference, you can add more or less extract.The richer the flavor, the more you add.
Step 6: When stiff peaks begin to form in the cream, whisk it by hand.
The cream should be stiff enough to stand up straight when you raise your whisk.The cream peak's tip should be straight.Don't give up if your cream is not stiffening.Keep whipping until you get a consistency.
Step 7: You can keep the cream frosting cool by putting it in the refrigerator.
The cream should be put in the refrigerator to chill.The cream frosting should be kept cold to keep it consistent.You don't need to keep the frosting refrigerated if you will be using it immediately.
Step 8: You can chill the bowl, whisk attachment, and sugar in the fridge.
The bowl, whisk attachment, and sugar will add heat to the heavy cream if they are not cool enough.The heat may prevent aeration of the cream.Cool the sugar and equipment to around 70 F.
Step 9: In a bowl, add sugar, heavy or whipping cream, vanilla, and salt.
3 2 ounces (99 g) of chilled sugar, 5 ounces (150 g), heavy cream, and 1 gram of vanilla extract should be used.Set the speed of your hand mixer or stand mixer to medium-low, and mix the ingredients until the sugar is dissolved into the cream.The sugar should be dissolved into the cream in about 2 minutes.Light cream, table cream or half and half should not be used as a substitute for whipping cream.You won't be able to get the consistency you need for frosting if you do that.
Step 10: To make it thicker, beat the cream at high speed.
Increase your mixer's speed after the sugar has been dissolved.The cream should be beaten for about 2 minutes.The consistency of the cream should be related to Greek yogurt.
Step 11: Add 8 ounces of cream cheese.
Add in the cream cheese gradually, in small amounts, at a time.It will take about 30 seconds to add the 8 ounces of cream cheese you need for the recipe.Cream cheese can be used in a brick.Cream cheese isn't meant for baking.Mascarpone is a good substitute for cream cheese.
Step 12: Remove the cream from the bowl by turning off the mixer.
To get the right flavor and consistency, you want to mix the sugar and cream cheese with the cream so that they stick to the whisk and bowl.A spatula is a good scraper tool.
Step 13: The cream will make a light and fluffy frosting.
Continue to whip the cream until you get the light and airy consistency you want for your frosting.Depending on the type of mixer you are using and the temperature of your kitchen, the time you need to spend to get the right consistency will vary.If you use a stand mixer, whip for around 2 to 3 minutes.It might take a little longer if you use a hand mixer.
Step 14: The frosting needs to be refrigerated immediately.
Once the frosting is a light and airy consistency, turn off the mixer, remove the whisk, and put the bowl in the fridge to chill.You don't need to keep the frosting refrigerated if you will be using it immediately.