50 People Try to Make Whipped Cream

Boom, put that in a whipped cream can

and call it

Shirley, I don't know why.

Whipped cream!

Never made whipped cream before.

I've only had whipped cream out of a bottle.

It's gonna be a lot of guess work today.

Mmmmmm

Dang, I should've googled this before I came in.

I'm just gonna pour in a few units of cream.

You're just gonna wing it.

[gasp] Oh no!

Oh this isn't a bowl.

So I think you put this in here.

Powdered stuff.

I don't know what this is!

What's this, is this flour?

Maybe baking soda?

I'm sure there's an appropriate amount,

I don't know what that amount is.

Let's put

I'm not a lady from the Victorian Era so

I will use a handheld mixer.

I don't know what these are

See, that's not good.

Ah-ha!

Oh!

Oh deer, okay.

Oh this is, this is happening.

It's bubbling.

Whoa, yeah!

This is so cool!

I think it's working!

[laughs]

Ta-da!

And then just shake it until we have whipped cream.

I don't know how long this will take.

Now you probably just have to like freeze it

and it's good.

Yeah, it looks interesting.

I'm gonna make whipped cream.

Gonna make some hmomeade whipped cream.

Alright so if we're gonna do whipped cream I need a bowl.

We're starting with a bowl straight out from the freezer

because the colder things are, the faster they whip.

You take your heavy cream.

You get pasteurized milk, it will whip easier and faster.

Pour the heavy cream in.

I'm gonna do a little powdered sugar because that is

going to break up a little easier than like a granulated.

I prefer granulated because

confectionary sugar has corn starch in it

and I don't like how that tastes.

So for whisking you wanna get a lot of air in there

which is why you have this contraption.

I would normally do it this way for approximately ever.

It's basically just a back and forth agitation.

I'm sweating.

If I did this every day

I would never have to do any sort of arm exercises.

This is new goals.

I'm one of those people with weak upper body strength

so I'm gonna use the hand mixer.

You wanna start on low so that it doesn't get all over you

You're just gonna keep going until it gets

a nice thick consistency.

When it starts to look like this you're getting close,

you know you can kinda see the ripples from the beaters.

I know when it's done because it'll have

stiff peaks almost like a marange.

Gotta be careful though cause you go too long

you might make butter.

Success.

That's done, that's whipped cream.

Whipped cream!

Yeah, it's great.

Alright so y'all can just turn off the camera

while I stick my face in this bowl.

Now we're gonna make some whipped cream.

So what I'm gonna do is this, I have my whisk,

I have my nice cold bowl,

and some nice cold heavy cream.

I'm gonna put a fair amount in, about a cup

and then we're gonna add some sugar and this is key.

There's two different types of sugar people tend to

put in whipped cream,

what I like to use just plain granulated sugar, okay?

I don't like to use confectioners or 10X sugar,

they generally put corn starch in this and I feel like

it makes my whipped cream a little grainy.

So I'm gonna add just enough sugar to kinda sweeten up

the cream and the reason I add it now is because

if we add it later, my whipped cream is gonna be grainy

and then we're gonna get our whisk and start whipping.

And this takes a little while.

And when we whisk we use our wrist.

So you can see when I was stirring it wasn't making

a lot of bubbles but right now,

I'm whisking and it's making a ton of bubbles.

Give yourself a little stability by holding onto the bowl.

So you can start to see that it's getting thick now,

and we wanna whip this to soft peaks, right?

I don't wanna go too far with it because if I go too

far with it, eventually it'll turn into sweet butter.

Staying nice and fluffy,

we're almost there.

Right where I wanna stop is that it forms kinda

really soft velvety peaks on the top of my whisk,

and that's our whipped cream.

Okay, I'm done now right?