Can whipped cream be made ahead of time?

Whipped cream is best made right before serving but can be made up to three hours ahead of time. If you don't plan on serving it immediately, it's best to under whip it slightly and then whisk it by hand to the desired consistency right before serving.

Is it possible to fix over-whipped cream?

You'll know you've over whipped the cream if the texture becomes curd-like and clumpy. The image below shows cream that is over whipped by just a few seconds. At this stage, you can still salvage it by adding a few more tablespoons of cold cream and gently whisking it in by hand until smooth. However, if you take it way too far (i.e., it looks almost like butter, like in the image below), there is no way to fix it and it's best to start over. Don’t throw it away though! You can whip it until stiff, add a pinch of salt, and use it as fresh-made butter for spreading on toast.

How To Make How To Make Whipped Cream

Whipped Cream

By Jenn Segal

A dollop of homemade whipped cream makes every dessert special, and it takes just 5 minutes to make.

Servings: 2 cups

Prep Time: 5 Minutes

Total Time: 5 Minutes

Ingredients

1 cup cold heavy cream or heavy whipping cream

2 tablespoons confectioners' sugar

Instructions

If time allows, stick the bowl and whisk in the refrigerator or freezer for 10 to 15 minutes prior to making the whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), beat the cream on medium speed (or medium-high if using a hand mixer) until it starts to thicken, about 2 minutes. Add the sugar and continue beating on medium speed until soft peaks form, 1 to 2 minutes more. Keep a close eye on it – it's always done before you think it is, and it goes from perfectly smooth and billowy to grainy and curdled in an instant. It should have a smooth, creamy texture and dollops should just barely hold their shape. If you're nervous about over whipping it, when it's close to done, remove the bowl from the mixer and finish whipping by hand (you don't need to dirty a whisk; simply hold the whisk attachment with your hand). Use immediately or cover with plastic wrap and store in the refrigerator for up to 3 hours. If you don’t plan on serving it immediately, it’s best to under whip it slightly and then whisk it by hand to the desired consistency right before serving. Leftover whipped cream will keep for a few days in the refrigerator but will lose some of its volume. You may need to rewhip for a few seconds before serving.
Note: If you accidentally over-whip the cream by a few seconds, you can salvage it by adding a few more tablespoons of cold cream and gently whisking it in by hand until smooth. If it's beyond repair (i.e., it looks like butter), continue whipping until stiff, add a pinch of salt, and spread it on your toast.
Note: One cup of cream makes about eight ¼-cup servings. If you need more whipped cream for a larger dessert, keep in mind that whipping will approximately double the volume of cream, so if you need 3 cups of whipped cream, start with 1½ cups of heavy cream and 3 tablespoons of confectioners' sugar.

Nutrition Information

Per serving (8 servings)
Serving size: 1/4 cup
Calories: 110
Fat: 11 g
Saturated fat: 7 g
Carbohydrates: 3 g
Sugar: 3 g
Fiber: 0 g
Protein: 1 g
Sodium: 11 mg
Cholesterol: 41 mg