How to Make Perfect Whipped Cream
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Soft peaks for coffee, stable swirls for cakes — simple steps, pro results.
This guide covers two reliable ways to whip cream at home: a classic bowl-and-whisk method and a dispenser method using food-grade N2O. Links to our references and social posts are included for easy saving and sharing.
Ingredients (1–2 servings)
- 200 ml cold heavy cream (≥35% fat)
- 1–2 tbsp powdered sugar
- ¼ tsp vanilla extract (optional)
Method A — Bowl & Whisk
- Chill a metal/glass bowl and whisk for 10–15 minutes.
- Whip on low until foamy, then medium until clear lines appear.
- Stop at your target peaks: soft (coffee), medium (dollops), stiff (piping).
Rescue: If it turns grainy, fold in 1–2 tbsp cold cream to smooth.
Method B — Dispenser (Food-Grade N2O)
- Chill the dispenser canister and cream.
- Add cream, sugar, and vanilla to the canister; seal per the manufacturer’s instructions.
- Charge with food-grade N2O, shake 8–10 times, and dispense.
For culinary use only. Always follow the device manual and local regulations. Store chargers safely and keep out of reach of children.
👉 Product link: Food-Grade Nitrous Oxide (N₂O) — Gazmi
Stability & Storage
- For extra hold: use powdered sugar (a bit of starch) or add 1 tbsp mascarpone.
- Refrigerate covered up to 24 hours; re-whip a few seconds before serving.