Whipping Cream

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Cream with a fat content of 30 percent or more can be whipped into a foam (Fig. 26.1). One quart or liter of cream produces up to 2 quarts or liters of whipped cream.
For the best results, observe the following guidelines:
  1. Have cream and all equipment well chilled.

    FIGURE 26.1: Whipping cream.

    (a) The cream has begun to thicken.

  2. Do not sweeten until the cream is whipped. Sugar decreases stability and makes the cream harder to whip. Use powdered sugar instead of granulated sugar for best stability.

    (b) The cream has reached the soft-peak stage. Stop at this stage if the cream is to be folded into a batter or other mixture.

  3. Do not overwhip. Stop beating when the cream forms stiff peaks. If it is whipped longer, it first becomes granular and then turns into butter and whey.

    (c) The cream has reached the firm-peak stage. Whipping beyond this stage causes the cream to break or separate.

  4. Cream to be folded into other ingredients should be underbeaten because the action of folding it in whips it more and may overwhip it.