Mistakes Everyone Makes When Whipping Cream

Whipped cream is one of the most versatile embellishments for desserts. Light, fluffy, and with a subtle buttery sweet flavor, it complements just about any sweet dish, from brownies to milkshakes to pumpkin pie. It even tastes good with pancakes and French toast. If you've ever tried the stuff you get in aerosolized cans, you'll know that there is no comparison to homemade whipped cream. Sure, the canned version is convenient and might even be comparable in price, but with all the corn syrup and additives, it often tastes artificial and a bit hollow — like biting into a cloud of chemically sweetened air. In comparison, homemade whipped cream is rich, velvety, and full of subtle, layered flavors. There is a hint of savoriness to it that reins in the sweetness of sugary desserts and syrups, while its smooth, rich texture cannot be beaten by ice cream, custard, or milkshakes.

It's clear that making whipped cream in your own kitchen yields the best results, but it isn't always an easy task. Even though you only need one ingredient and a stand mixer, there are many pitfalls that can lead to irretrievably disappointing results. We talked to two experts to figure out the most common mistakes people make when whipping cream at home and how they can be avoided.

One of the cardinal rules of whipping cream is to always, always start with cold cream. Jessica Gavin, a certified culinary scientist, food scientist, and recipe developer, explained that the reason comes down to how much aeration the cream can handle. "The colder the fat molecules in the cream," she explained, "the more stable the whipped cream [will be] when aerated. Chilled cream also allows for more air to be trapped in it, thereby increasing the volume for the fluffiest texture. If you want the whipped cream to hold its shape longer when added to baked goods or used as toppings, keep it cool!"

This doesn't mean that you should be keeping the cream as cold as possible, though. Frozen cream has the potential to separate when thawed, leaving you with unworkable liquid. The refrigerator is an ideal temperature for the task. Anything around 40 degrees Fahrenheit will yield fluffy, stable peaks. If you want to go the extra mile, you can chill your equipment by putting the bowl and whisk attachment into the fridge 15 minutes before whipping. This step is not required for thick, pillowy cream, but it will produce even better results since it helps keep the cream colder for longer.

One of the most common and irrevocable mistakes when making whipped cream is overbeating it. "Heavy whipping cream contains at least 36% milkfat," Jessica Gavin explained, "which creates a rich and luxurious mouthfeel when aerated. However, if you overbeat the cream by adding too much air, the smooth texture starts to become clumpy and grainy. This is due to the agitation, causing the fat molecules to destabilize, clump together, and separate from the liquid in the cream. If the whipping is taken too far, you'll end up with solid butter and liquid buttermilk."

Emily Laurae Carter provided some advice on how to avoid accidentally making butter, which is easier than it sounds. "The trick ... is to keep a close eye on your cream as it thickens and stop right as it reaches stiff peaks," she said, adding, "this means the cream will stand up on its own but still looks glossy and smooth before it looks curdled and overworked." Unfortunately, using a timer is not a failsafe option since the rate at which the cream aerates depends on a range of factors, including the temperature of the cream and equipment, the speed setting, and the type of mixer. Using your eyes is the best way to judge when it's done.

Sometimes, you can watch the cream like a hawk, stop the mixer exactly when stiff peaks form, and still end up with grainy, overwhipped results. According to Jessica Gavin, this happens when you wait to add the sweetener and flavorings until the very end. By that point, you've whipped the cream fully, but still have to incorporate the remaining ingredients. There is no way to do the latter without overwhipping the cream. You'll either have to settle for under-whipping or settle for no flavorings. Gavin also noted that waiting to add the sugar until the end is risky in its own right because, if you're using granulated sugar, it won't have a chance to dissolve and will leave a grainy texture.

Add the sugar at the beginning if you want to make absolutely certain that it dissolves and incorporates fully. If you're using confectioner's sugar, you can wait until soft peaks form. This option might be preferable if you're unsure of how much volume you'll end up with and you want to make sure you get the amount of sweetness just right.

You can do everything right with whipping cream and still end up with deflated, sponge-like results. Unless you plan to serve it the moment you switch off the mixer, the cream will inevitably lose some of its air, and if you're planning to pipe it on top of a dessert, the elegantly defined peak you achieved will wilt like a dying flower with every passing moment. But as Emily Laurae Carter told us, there is no need to despair, because one simple addition can turn those prospects around.

"Incorporating a stabilizer into your whipped cream can be a game-changer," the pastry chef said, "especially if you're looking to maintain that whipped texture for a longer period or when you're in warmer conditions. Options like gelatin (powdered or sheets) or powdered sugar will not only help your whipped cream hold its shape but also can add a slight sweetness that complements most desserts. It's a great trick for when you want your creations to look as fresh and stable hours after you piped the cream if you're in the midst of prepping a number of items!"

If you want to add flavor as well as stability, your whipped cream will never be the same with one simple ingredient: instant pudding mix. The emulsifiers in it will keep the cream stiff and fluffy and add a range of flavors. Butterscotch, pistachio, and strawberry-flavored whipped cream are all just one packet of pudding mix away.

A stand or hand mixer is the default tool for making whipped cream, but there are plenty of other pieces of kitchen equipment that can get the job done. Tasting Table tried almost every method to make whipped cream at home, and they came away with good news: There are many ways to create silky smooth whipped cream, even if you don't have state-of-the-art equipment. In addition to a mixer, you can use a food processor, a blender, an immersion blender, and even a mason jar.

Of these options, the last one is, not surprisingly, the most challenging, given that you'll have to spend about 15 minutes shaking the jar. If you need a workout, though, it hits two birds with one stone. Using a food processor or classic blender can be challenging because their lids make it difficult to see when the cream forms soft or stiff peaks, increasing the likelihood that you overshoot the mark. Of all the options, the immersion blender is the easiest. Without a lid, you're able to gauge exactly how quickly the cream is developing, and the blender is powerful enough to get the job done in only a few minutes. Just make sure to use a tall container such as a wide-mouth mason jar to avoid the contents splashing onto your counter.

One of the most deflating (pun intended) mistakes you can make with whipped cream is whipping it too early. If you're making a cake with a whipped cream topping and you make the whipped cream while the cake is still in the oven, it will be left to sit for at least an hour while the cakes finish baking and cooling. The disappointment of creating glossy, perfectly formed peaks only to have them become droopy and weepy as they sit waiting for you to finish the rest of the recipe is truly maddening, as Emily Laurae Carter can attest. "Timing is everything when it comes to whipping cream for your recipes," she said. "Ideally, you want to whip the cream as close to serving time as possible to ensure it maintains its volume and texture. If you whip the cream too early, it may start to lose its air and deflate, leaving you with a less than perfect topping."

It's better to let other parts of the recipe wait for the whipped cream than the other way around. If you're using a stand mixer or immersion blender, the process only takes a few minutes and is ready to go immediately. Wait until the cake or pie is completely cool before whipping the cream. If, despite all your best efforts, you do end up leaving your cream to sit for a little too long, Laurae Carter noted that gently re-whipping it can sometimes help.