Whipped cream is a delicious and balanced combination of heavy cream (or half cream), icing sugar (also known as powdered sugar) and vanilla extract that elevates almost any dessert.

You can find it "already whipped" in supermarkets, however, making it at home only takes a few minutes and the flavor is incomparable. Its consistency is lighter and creamier, but best of all, you can adjust the sugar depending on the dessert you are going to serve it with. Here is a list of tips to keep to achieve a very professional whipped cream.

Use gelatin.

Gelatin is super practical for making a very firm and creamy whipped cream. It is also called whipped cream fixer. This helps prevent “overwhipping” and makes emulsification much easier. The gelatin will also stabilize your whipped cream preparation.

Prefer icing sugar (sifted) to powdered sugar.

I prefer the lightness of icing sugar to whip up my whipped cream. We then obtain a very light, airy, and creamy whipped cream. And it's even better when it is sifted beforehand. The icing sugar is always incorporated at the end of the emulsion, unlike the powdered sugar which must be incorporated at the beginning.

The other advantage of icing sugar is that it contains starch, which allows your whipped cream to hold better.

A golden rule in pastry, know that we dose the sugar up to 10% of the whipping cream. For example, for 1 liter of whipping cream, you will use 100 gr of icing sugar.

Flavor your cream

A classic whipped cream is always flavored with vanilla. It will be much tastier if you use vanilla. You can opt for vanilla flavor (or extract) or use a vanilla bean.

If you choose to flavor your cream with any flavor, you will then have to heat infuse your flavor in the cream (before letting it cool completely) or mix it with the nang cream mixer in the preliminary stages. For the vanilla aroma, you can pour it when your cream starts to thicken, it will instantly flavor your cream.

Handle the cream with care.

Once your whipped cream is very firm after using the nang charger, do not work it too much to avoid making it fall. It is a rather light cream that must be used quickly and its handling must be done with precaution.

Pipe the whipped cream with a piping bag (and a decorative tip)…

If your whipped cream is to be used in a pastry or for decorative purposes, you must use a piping bag and a nozzle. The piping bag will allow you to manipulate the whipped cream without making it fall too much. The fluted socket will allow you to decorate with an appreciable visual effect.

Do not keep your whipped cream for too long.

Whipped cream is a very sensitive cream from a bacteriological point of view because there is no cooking step. A pastry chef does not keep it for more than 24 hours after having assembled it, I cannot strongly advise you to do the same. Once assembled, be sure to film your whipped cream in contact (ie directly on the preparation) and reserve it in the refrigerator before use and throughout the duration of the conversation.

The cling film will prevent the development of bacteria and the absorption of any odors present in your fridge.

Add mascarpone

This is what I do very regularly, the mascarpone adds fat to the whipped cream and it becomes much better in every way. Smoothness, flavor, and a perfect hold will be there.

Manufacturers have understood this and now offer creams that already contain mascarpone to make your whipped cream.