How to Make Whipped Cream in a Stand Mixer

Making fresh whipped cream in a stand mixer is easy as pie. Actually, it’s easier. All you need is a stand mixer and two ingredients. What could be a more classic combination than cream and sugar?

When I was in college I didn’t have a stand mixer, and I used to make whipped cream the very old fashioned way, by hand. Once I entered married life I got myself a Kitchenaid and learned how to make whipped cream in a stand mixer.

Add 1 cup of heavy whipping cream and 1 Tbsp. of powdered sugar to the bowl of your mixer fitted with a whisk attachment. Slowly up the speed to medium-high. Allow to whisk until the cream has lost its sheen and stiff peaks have formed.

Keep an eye on it to be sure you don’t let it whisk too long and end up with butter!

It may seem like a fancy topping like whipped cream would be difficult or time consuming. Perhaps, in the past it was. Now, with modern appliances, it doesn’t have to be.

The First Time I Whipped Cream…

… was in my sophomore college dorm room, by hand. I had a whisk and a stainless steel bowl, and I whipped that cream until my forearms hurt. But, a little melted dark chocolate blended in at the end, made a delicious mouse that I still remember to this day. Although, I do still whip cream by hand from time to time, I have found a trick that works much easier, and save the arms.

Enter my stand mixer.

Benefit of Using a Stand Mixer

Until recent years, my mom only used an electric hand mixer in her kitchen, and didn’t own any whisk attachments. So, it’s safe to say the first time I came home from college and tried to make whipped cream using a mixer, I was having hard success. I did discover one thing from that experience though. That is, that the cream needs whipped, not stirred. Stirring it with paddles, didn’t render fluff, but allowing the beaters to fling the cream into the air and trap the bubbles, while also breaking up the fat structures, is what allowed more volume to form.

Several years later, when I got married, I finally got the coveted stand mixer with a whisk attachment, and that’s when my whipped cream dreams came true.

For ideal texture and usability, you want your cream to form stiff peaks. Under whip it, and your cream will quickly fall flat. Whip the cream too long and you’ll get butter.

To test for a stiff peak, turn off the mixer and lift the whisk.  If the cream forms a little mountain peak that stands straight with possibly a small curl at the top, you’ve got it right.

How to Make Whipped Cream in a Stand Mixer

Ingredients:

• 1 cup of heavy cream (also called heavy whipping cream)
• 1 Tbsp. powdered sugar

Setting Up the Equipment

For the best whipped cream you want your equipment and ingredients to be cold. Chilling your mixer bowl in the fridge or through a quick stay in the freezer is recommened, but if you don’t have the time, never fear. I do it with a room temperature bowl all the time. (I’m a busy homeschool mom of 4 with a business and acreage to run. Sometimes you just don’t have the time!)

Fit your stand mixer with the whisk attachment, and have a spatula on hand for once the cream is ready.

Whipping the Cream in the Stand Mixer

Pour 1 cup of heavy cream and 1 Tbsp. of powdered sugar into the mixer bowl.

For years I used to use granulated sugar when making whipped cream, until my grandma told them the powdered sugar trick!

Slowly up the mixer speed to meduim-high. If you jump straight to high speed you may end up with some splashing, so allow the liquid to slowly pick up speed to avoid the splatters.

Allow the mixer to whip the cream for 5-10 minutes until stiff peaks form and the cream has lost its sheen.

Serve immediately, or transfer to the fridge for storage. I recommend using the cream within 24-48 hours.

Whipped Cream Uses and Variations

Fresh whipped cream has became a staple in my life. Of course, it’s delicious on desserts and pies, and served as a dip for strawberries it is one of my daughters favorite summer snacks.

But, who can forget that whipped cream is also essential for high profile coffee drinks? Not me!

Try using real maple syrup or your favorite flavor syrup instead of sugar to make yourself a delicious coffee topper.

Vanilla whip, caramel whip, maple whip,…the possibilities are endless.

Whipped cream also makes a lovely filling for pastries or crepes, and can be used to replace icing on a cake.

Are you ready to try it?

You might also like my recipe for : French Silk Pie

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