Chilling the equipment before making the whipped cream will make it easier to incorporate air into the cream. This will make the whipped cream lighter and fluffier. If you have a stand mixer, refrigerate the bowl and the whisk attachment. You can use a whisk to whip cream, but it will take vigorous whipping and a lot of extra time. Refrigerate the whisk if that’s the tool you’ll be working with.
To sweeten the whipped cream, add 2 tablespoons (16 g) of powdered sugar to the bowl as well. [3] X Research source
The stiff peak stage means that when you remove the whisk or beaters, the cream will hold its shape and won’t melt back into the bowl as a liquid would. At the stiff peak stage, the whipped cream will have a slightly grainy texture. Mix in a little more cream if your whipped topping seems too stiff. [6] X Expert Source Ollie George CiglianoPrivate Chef & Food Educator Expert Interview. 18 October 2021.
To serve whipped cream, you can use a spoon to portion out dollops, or transfer the cream to a pastry bag and pipe it onto cakes and other baked goods. Store leftovers in an airtight container or covered with plastic wrap for up to a day. [7] X Research source
Refrigerate the can of coconut milk for at least eight hours, but 24 hours is ideal. It’s important to use full-fat coconut milk, because light coconut milk doesn’t have the right fat content to whip up. [8] X Research source
When the bowl and beaters are cold, they won’t transfer heat to the coconut cream, and this will make it easier to whip air into it.
The remaining liquid in the can is coconut water, and you can drink this, use it in baking, or add it to smoothies. Place it in a storage container and reserve it for another recipe. [10] X Research source
Serve coconut whipped cream as you would traditional whipped cream. You can use it on desserts, in hot chocolate, on ice cream, or even just enjoy a spoonful on its own! If you have any leftovers, transfer the cream to an airtight container and refrigerate for one to two weeks.
One small and one medium bowl Fork Medium saucepan Whisk Candy thermometer Large heat-proof bowl Hand or stand mixer (with whisk attachment) Bowl with tight-fitting lid
Gelatin stabilizes the cream in this recipe, and makes the whipped topping stable at room temperature.
The powdered milk in this recipe adds body and flavor, but it also makes the whipped cream product freezer-stable. [13] X Research source
When the mixture is boiling and bubbling, stop stirring. Increase the heat to medium-high and insert the thermometer. Cook for another four minutes or so, until the mixture reaches 250 F (121 C).
Cooling the syrup will protect the gelatin from overheating. If you’re going to be using a stand mixer to whip the final mixture, transfer the syrup to the stand mixer bowl instead.
Add in the milk and vanilla mixture in one-quarter increments. Beat the mixture after each addition to fully combine all the ingredients.
Leave the mixture to firm for at least two hours, but no longer than eight. [15] X Research source
After five minutes, increase the speed to medium and continue whipping until the mixture is creamy, thick, and at the firm peaks stage. The firm peaks stage means the cream will hold it shape for a moment, but any tips melt back into themselves after a few seconds. [16] X Research source
Because the powdered milk makes this whipped topping freezer stable, you can also freeze the mixture in an airtight container for as long as three months.
