Making the Perfect Whipped Cream

If you over whip your cream it will start separating into butter and get a grainy texture. Just whip till it starts peaking slightly.

Sugar is essential for flavoring the cream. As soon as you notice it becoming thick, add 1 teaspoon sugar for every half a cup of cream. If you don't mind more flavor you can also used vanilla extract.

Once you are done whipping up your cream you should take some skim milk powder (about 1 tablespoon) for each cup of cream and mix it up with a little icing sugar. Then add them both to your cream and beat it some more to make it smooth and stiff.

In my experience, smaller bowls give the best results, when they are wide enough just to fit the beater. This ensures that the cream is uniformly whipped and mixed together without any lumps. If you have a wide bowl, you are likely to leave some patches unmixed.

Cream whips up nicely only if chilled. During summers you will find it hard to whip it up properly and for that you should get a bowl and fill it up with ice. Then place the bowl with the cream inside that bowl and then start whipping it.