The secret to perfectly whipped cream

To make a proper whipped‑cream cake, you need cream that’s whipped until firm, so you can smooth the cake and decorate it with beautiful swirls. But how do you achieve that?

First, it’s important to use cream with at least 35% fat. Lower fat percentages simply won’t whip properly. Place a bowl (preferably metal) with the whisk attachments in the freezer for half an hour so everything becomes ice‑cold. Also use the cream straight from the fridge and don’t let it warm up on the counter. The colder the cream when whipping, the better the result.

To sweeten the cream, use about 10% sugar — so for 1 litre of cream, that’s 100 g of sugar. Take the bowl out of the freezer and pour in the cold cream. Start whipping with the cold mixer whisks and slowly add the sugar. Now it’s just a matter of waiting until the cream thickens.

Whip the cream until it’s nice and firm, but don’t go too far — otherwise you’ll end up making butter. Once you have stiff peaks, the cream is ready to use for your whipped‑cream cake.

And if it still doesn’t work out, you can always use Funcakes Whipped Cream Stabilizer!