Don't be intimidated by whipped cream! Start with a cream reach in fat, make sure your bowl and beaters are cold, and wait until the cream begins to thicken before adding additional ingredients.

1. Cream with more than a 30% butterfat content, usually labeled heavy cream or whipping cream.
2. Bowl
3. Wire whisk or electric mixer

• Chill bowl and beaters or whisk for at least 30 minutes before beginning.
• Beat at high speed, either by hand or with the mixers, incorporating air into the cream.
• Stop occasionally, checking to see if the cream is done.

1. When the beaters begin to leave tracks in the cream while beating, it will have reached the soft peak stage. When you stop beating and lift he beaters up, the cream will form peak that will droop over. This type cream works well in recipes like mousse.
2. If you continue beating, the cream will continue to incorporate air, becoming firmer. When you can lift the beaters up to form a peak that stands up straight, with just the tip folded over, you have reached the stiff peak stage.
3. Beating beyond the stiff peak stage will cause the whey to separate from the cream, creating butter.

1. Make sure the bowl is clean and dry before starting.
2. Metal bowls work well because they chill well.
3. Add sugar or flavorings, such as vanilla, right before the cream reaches the soft peak stage. If you add them too early, it may prevent the cream form whipping well.
4. Prepare immediately before serving.

• If you'd like some additional ideas for whipped cream, you may want to check out these variations:
  • All Recipes: Whipped Cream
  • Cupcake Project: Strawberry Whipped Cream Recipe
  • Food Network: Really Vanilly Whipped Cream
  • Joyofbaking.com: Whipped Cream Frosting
  • Martha Stewart: Chantilly Cream

• Start with a cold clean metal bowl, add cream with a high butterfat content, and whip away! You'll be garnishing your desserts with fluffy dollops of whipped cream in minutes.
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