Buzz
Homemade whipped cream is a personal favorite for topping desserts, but it's a time-consuming process, even with a stand mixer. Making it by hand is even slower and requires a lot of energy—definitely not ideal for large quantities. But there’s a surprising way to whip cream that’s not only faster than using a stand mixer but also much less taxing than using your arm strength. It’s as quick as 30 seconds, and no intense workout is necessary. Just grab the blades and get to work!
Making whipped cream in a food processor is incredibly simple.
To make whipped cream in a food processor, attach the standard blade, pour in cold heavy cream, sugar, and vanilla extract (if you want), then secure the lid. Turn the machine on, and in less than a minute, you’ll have rich, fluffy whipped cream.
I added a cup of cream and a tablespoon of sugar into my food processor. On high speed, it whipped up in just 30 seconds. On low speed, it took about two minutes. The texture was noticeably smoother than when I do it by hand or with the whisk attachment of my stand mixer.
Whipping happens quickly, so stay close. The faster it whips, the easier it is to overwhip. Pause periodically to check its consistency. On low speed, stop every 30 seconds; on high speed, every 20 seconds. The mixture will start splashing around, but as it thickens, it will begin to hold its shape. Tilt the bowl to check if it’s still too runny.
How to whip cream using an immersion blender.
The technique that proves effective with a food processor also works seamlessly with an immersion blender. The fast-spinning blades incorporate air, forming tiny bubbles, which leads to a rich whipped cream in under a minute. Add heavy cream, sugar, and any flavorings into a tall cup or deep bowl. Ensure the immersion blender's head is fully submerged.
Turn the blender on and move it around if it's in a bowl, or slowly raise and lower it if in a tall cup. This prevents the cream from whipping unevenly, leaving some parts liquid. Pause every 20 seconds to pull out the blades and check the consistency. It can be tricky to see the whipped cream forming in a cup, so rely on its feel and sound. The blender will slow down or feel 'stuck.' You may also hear popping noises, signaling that air pockets are forming. If this happens, you're done. This process takes less than a minute.
Between the two methods, both are fast, and neither is a wrong choice. I personally preferred the texture of whipped cream made with a food processor compared to the immersion blender. However, it's a matter of personal preference. The only difference was the immersion blender's bubbles were slightly larger, which resulted in a fluffier texture. For small batches (under two cups), I prefer the immersion blender in a tall cup. For larger batches (three to seven cups), I typically choose the food processor, though it might take a few extra seconds, so be sure to check the consistency every 20 seconds.
Though this method could work in a standard blender, I haven't tried it myself, and I'm skeptical that it would be as effective for larger batches of whipped cream. The blades in a standard blender are fixed at the bottom of the container, potentially only whipping the cream near the blades. (You could try it if it's all you have, but start with a small amount.)
