How come my cream won’t be whipped to fluffy, but remains watery instead? Are there any tips on how to make whipped cream? These are the questions I received a while ago.
After posting those three no-churn ice-cream recipes, a few readers asked me to what extent we have to beat the cream.
Answer: For the sake of mixing with other ingredients at ease, we only need to whip the cream until the volume is increased, very fluffy with soft texture. That’s so-called “soft peak” stage. As those no-churn ice-cream recipes are very forgiving, you won’t fail even if you beat it to form stiff peaks, yet not too stiff, as you’ll find it’s very hard to combine with other ingredients as a result the texture of the end product won’t be smooth as expected.
The cream on the strawberry custard pastry I posted previously was whipped till the so-called “stiff peak” stage.
If you feel your head starting spinning between the two terms “soft peaks” and “stiff peaks”, like how I felt way back to when I started to learn whipping cream, you and me are on the same boat. What is soft peak? What’s stiff peak? How do they look like?