How to Whip Cream in Mixer Grinder [6 Easy Steps!]

What happens when you run out of whipped cream brought from the grocery shop?

Chaos! Nope!

You can make whipped cream just by using your one and only life-long companion: Your mixer grinder!

1. You cream, your taste!

Canned creams come with kind of a boring & plain taste. At home, you can decide the sugar amount and also the type.

From our experience, freshly made cream at home tastes much better than canned and frozen one’s synthetic taste!

2. You cream, your flavors:

Canned creams are mostly plain, flavorless.

Some brands sometimes use artificial flavorings. Some people might not like it.

You can add the flavor of your choice or can leave it fully organic.

3. More texture:

Homemade cream won’t be full of air like cream bought from outside.

It will give a richer texture to your cream.

Plus it won’t melt down easily.

1. One Mixer grinder
2. One mixing bowl
3. Cold heavy cream or heavy whipping cream

Buy Whipping Cream Powder at affordable prices here:

4. Vanilla Extract

Buy Vanilla Extract at affordable prices here:

5. Sugar

Whipping cream in a mixer is quite easy, hassle-free & convenient in case if you don’t have a hand whipper or electric beater.

Follow these very simplest steps without breaking the wrong tree, & get handmade whipped cream for your favorite dishes!

Step 1:

Collect all the ingredients mentioned above.

Tips:

Be aware of the amount you need, as the cream’s volume increases twice after whipped.

Step 2 :

• While making Whipped cream, The temperature plays an essential part!
• Before whipping, it is essential to store both your bowls, grinder’s vessel & also the cream into deep freezing(three to four hours for better result) and let them get chilled as much as possible.

Tips:

Choose metal or glass vessel for good chilling & better results.

Step 3:

• Start whipping in a mixer from very moderate speed.
• Make sure to run the mixer for a calculated timing precisely.
• Also, run the mixer in the same direction while whipping.
• Keep checking the progress while running the mixture by frequently checking from the upper lid.

Tips:

When you run the mixer, start from a moderate speed for whipping, & then increase the speed step by step to avoid wastage & maintain a creamy texture.

You can get a faint idea of progress from the sound your mixer makes.

At the initial stage, you can hear some friction, but after some instances, you can only hear the mechanical swirling sound of the mixer.

Which means your whipping cream has begun to take shape.

Step 4:

• When you hear a fine blending sound, open the mixer & check for the peak stage of cream.
• Initially, it would be at the soft peak stage.
• If the soft peak stage is what you desired, stop here.
• To gain more stiffness, continue the next steps.
• The timing decides the peak stage of your cream. & the peak stage describes the creaminess and softness of the cream.
• So, your cream, your choice!

Tips:

It is better not to over whip your cream, which means not to run the mixer for more time than needed for your choice of the peak.

To know more about the type of peaks, keep reading the article.

Step 5:

• It’s time to Sweeten your cream!
• Decide the amount of sugar as per the quantity of the cream and your taste.
• Do not forget to read the ‘An important note regarding sugar’ section mentioned above.
• Also, add a little amount of vanilla extract.

Step 6:

• Start running the mixer at a higher speed now.
• From the opening of the upper lid, Do keep checking the cream’s stiffness.
• Stop immediately when you see the cream at the perfect peak stage.
• Voila! Your cream is ready to serve!

Tips:

It’s better to use cream just when you make it, or cover it & chill it.

Frozen cream might lose that charm but can get a firm shape for better frosting.

In both ways, You can still get goody-good outputs by acting smartly!

See, Easy-Peasy, Lemon Squeezy!

How to decide the type of peaks of your cream?

After whipping your cream for few minutes in the mixer, Lift the lid to check the edges of the cream with your spoon.

This granular texture & softness shows the peak stage of your cream.

Soft peak stage:

After whipping for a certain time, your cream will start gaining volume & thickness.
If your cream curls down & slip back then it’s at its soft peak stage.

Medium peak stage:

At medium peak form, your cream’s texture would be firm & glossy.
It will slip slowly & will hold its form better.

Stiff Peak stage:

In a stiff peak stage, the cream would be more firm & stable.
Nothing will slip down from the spoon In a better condition.
Your cream is ready. So, either store it in the freezer or use it immediately!

Over-whipped stage:

When whipped for more than the required time, the fat of cream and water get separated.
So your cream gains rough structure.
You can see small clots appearing.
If this happens, the nightmare has come true.
You need new cream, a new batch, & a new hope!

Tip:

It is better to whisk the cream for more time & make butter rather than wasting the cream.

Making a whipped cream may sound like child’s play but you need to be careful at some aspects!
Make sure you don’t over-whisk your cream!
It just needs few seconds and voila! You reach from creamy whip to grainy disaster!
And if a nightmare comes true, your whip turns into butter!

Remedies:

If your cream is stiffened into clots but not torn out like shown in the image, then there’s still hope!
Just add a few spoons of fresh cream to your bowl and whip it in the mixer.
Your cream can return it to its smooth, creamy texture again.