Whipped cream is easy to make! Watch and learn with this Sikana tutorial.
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Music Dan-O at Danosongs.com / Incompetech.com
200ml (0.85 US cups) heavy cream (or whipping cream)
200g (1 US cup) sugar
Fresh whipped cream is different from regular cream because you add sugar. This kind of cream is meant to be eaten as it is, as opposed to regular cream which is used to make desserts like fruit purées or chocolate ganaches.
To whip the cream more easily, pour the cream into a container and leave it in the freezer (with the whisk) for about 10 minutes.
Whisk the cooled cream with an electric blender or food processor. Start on a low speed, then gradually increase.
Add the sugar when the cream starts becoming fluffy and continue to stir as you add it. You can adjust the amount of sugar according to your own taste.
Careful: you must use heavy cream, with a minimum of 30% milk-fat, or the cream won't hold its shape very well.