Cream is a key ingredient in both cooking and baking. It’s used in savory and sweet recipes alike, and can be liquid, thick, light, or rich, as well as whipped or for whipping.
Right now, we’re focusing on whipped cream, which is especially popular for its light and smooth consistency. The technique of whipping cream involves adding air to increase its initial volume, creating a more airy cream. We’re sharing tips and tricks to help you unleash even more of your creativity when using whipped cream.
You can whip Président Professionnel 35% cream using various methods: with a siphon, a hand whisk, an electric mixer, or even a cream machine.
To simplify whipping cream, chill your mixer bowl or container for 15 minutes before pouring in the liquid cream, which should be chilled to 4°C. Whip the cream with a professional mixer at medium speed until it reaches the desired consistency. Its volume should at least double, and it should have a shiny color and smooth texture.
Whipped cream is primarily used for two purposes: mixing, for example in desserts when it’s still soft, or for garnish, when it has a firmer texture. To prevent the cream from curdling, the most important factors are controlling the mixer speed and ensuring the bowl is very cold. Proper timing is key to success – achieving maximum volume and creating a beautiful cream with the ideal texture depends on this.
This is the most frequently used and fastest method. It allows for good texture control, is easy to use, and lets you prepare large quantities. However, be careful when working with the machine; it’s important to know the exact timing (which varies for each mixer brand and each type of cream) to control your cream’s texture. Carefully monitor the mixer’s speed and the bowl’s temperature.
A small tip: Thin cream can be corrected by adding more whipped cream.
Whipping cream by hand requires more effort. This method does not allow for large quantities or uniform results. However, its advantage is that it requires minimal equipment—just a whisk and a very cold bowl. It’s easier to control the cream’s consistency this way because you can feel the product, which allows for better control over the desired texture.
Save time—you can start whipping the cream with a hand blender and then finish it by hand (or with a mixer).
This technique is primarily used for preparing restaurant desserts served on plates or in verrines. Siphon use can also offer savory whipped cream.
Whipped cream from a siphon has the advantage of being quick and easy to use, regardless of your skill level. It also allows for showcasing your creativity. The siphon’s only drawback is that it’s not stable and cannot withstand high temperatures.
You’ll need a siphon that keeps cool and gas cartridges (approximately two cartridges for whipping one liter of cream).
This technique is suitable for very large-scale production, as you can prepare a lot at once. It facilitates large-scale production and allows for potential flavor variations. It’s ideal for creating beautiful decorations without additional equipment for further cream processing (unlike other methods where a pastry bag is needed).
A whipped cream machine requires thorough cleaning and significant space in the production area, incurring considerable costs. Among other disadvantages is the fact that it doesn’t always hold its shape well, and its potential uses are quite limited.
If you have good ingredients, a good whipping technique, the right equipment, and ideas for original and delicious recipes, whipped cream is an excellent way to diversify your menu’s various servings throughout the year.
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