A Foolproof Guide to Perfect Whipped Cream for Beginners

Prepare 200g of fresh cream and 20g of sugar. It's important to use the correct ratio for stability.

To ensure proper whipping, keep the cream below 5°C for storage and below 10°C during whipping. It's recommended to chill the bowl and whisk in the refrigerator or freezer before use.

Prepare an ice bath. Place the whipping bowl over a larger bowl filled with ice to maintain a low temperature throughout the process.

Combine the fresh cream and sugar in the chilled bowl and place it on the ice bath.

Start whipping with a hand mixer on the lowest speed (level 1). Initially, large bubbles will form.

As you continue whipping on low speed, the large bubbles will break down into finer bubbles.

Once the bubbles become fine, increase the speed to the next level (level 2).

When you see clear lines forming in the cream, increase the speed again to medium (level 3).

Whip at medium speed until the cream becomes firm and holds its shape. This consistency is good for icing a cake.

Stop the mixer, scrape down the sides of the bowl with a spatula to ensure even mixing, and mix again briefly.

For a stiffer cream suitable for piping, switch back to the lowest speed (level 1) and whip a little more until it's very firm and holds stiff peaks. Be careful not to over-whip.

To fix slightly over-whipped (bubbly) cream, add a small amount of liquid fresh cream and gently mix with a spatula to restore a smooth texture.