Eggs and dairy
How to whip cream
Beat cold cream (or egg whites) until it holds air and thickens.
Step by step
- Chill the bowl and beaters for 10 minutes and keep the cream cold.
- Start on medium speed until the cream thickens and the beaters leave trails.
- Add sugar or vanilla now, if using.
- Beat on medium-high, checking often as it gets close.
How you know it's done
For topping: soft peaks that droop. For piping or folding: medium to firm peaks that hold their shape.
Common mistakes
- Warm cream, which won't whip.
- Overwhipping, which turns cream grainy and then into butter (rescue it by folding in a spoonful of liquid cream).
Simmerbee recipes that use it (1)
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I whip?”
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