Tuesday’s Tip: Faster, Lighter Whipped Cream
When making your own whipped cream, be sure to chill the bowl and whisk in the freezer for 15-20 minutes. This will help keep the cream cool while whisking making it whip up much faster and the end product lighter.
Also, make sure the cream has been chilled thoroughly. A stainless steel bowl and whisk are preferable because they maintain a colder temperature longer.