The Simple Hack For Whipped Cream Worthy Of A Bakery Display Case

Why under-whipping cream is the key

You likely already know that keeping whipped cream cold is essential. Whipping cream incorporates air into the liquid, transforming it into a foam. However, as the cream warms, it loses air bubbles and the fat molecules begin to separate from the water molecules, causing it to deflate more quickly. By storing your liquid cream in the refrigerator for as long as possible and whipping it just before serving, you can minimize air loss, ensuring that your guests enjoy a light and fluffy dessert.

While starting with cold whipped cream is a common recommendation, Christina Tosi offers a tip that may seem counterintuitive: under-whipping your cream. She explains that this technique is all about presentation, as whipped cream can dry out at room temperature. Tosi notes, "At room temperature, those soft peaks will create the illusion of medium or firm peaks over time as it gradually loses moisture." So, for beautifully whipped cream, trust your instincts and whip it just enough to hold its shape without becoming too stiff. And if you accidentally over-whip, don’t worry—there are always ways to salvage it!