WHIPPED CREAM

While whipping cream , I am always confused as to when to stop whipping. I usually go on whipping even after it is stiff. I had to look out for some sign to decide when to stop whipping.


INGREDIENTS

1. 1 cup heavy whpping cream
2. 2 Tbsp. granulated sugar
3. 1/8 tsp salt
4. 1/2 tsp vanilla essence
5. 2 Tbsp. cocoa powder(for chocolate whipped cream)

METHOD

• Pour 1 cup of heavy whipping cream in a bowl.Don't take a very large bowl.The bowl shoul be big enough to hold the spatters but not more than that. Also I have noticed that cream whips up faster and remains whipped , when whipped in a small bowl.
  
  
  
  

• Using your cake mixer beat the cream on high speed until frothy.The cream will spatter because it's in liquid form so , hold the beaters in and inward facing inclination to avoid splatters.
• When the cream is frothy , stop beating , add the sugar , salt, and cocoa if using.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   

• Now on high speed , again whip us the cream until stiff peaks form.
  
  
  
  
  
  
  

• You can see that stiff peaks have formed. But when should you stop whipping? Use a spatula and scrape cream from the sides and the bottom. If the cream comes together into one big ball while scraping , then no need to whip again. But while scraping , the cream at the bottom does not come together , then whip again and then scrape and see.
  
  
  
  

• Chill the whipped cream until ready to use.