If you dont want to look for all the measurements no worries I got you! 2 cups heavy cream (480 ml) 1/4 cup sugar (30 g) 2 tsp vanilla extract NOTES: if you see any stiffness or yellowing STOP WISKING IMMEDIATELY! Please do tell me if I got any of these measurements are wrong!
Is that what you're doing? That would be good, targeted content. We need more wholesome activities for young people that are useful and life affirming. Help take away the mystery and any intimidation about food preparations. Keep it simple and fun and cool !! This world is not reinforcing the basics of healthy minds bodies or activities. We were so much healthier when we handled ingredients and put together most of our meals. There was love, good intentions in it. Day to day Often from field, pasture, or garden to belly. I know life moves different now, time crunched, but lots of time and energy is wasted, skills are not getting passed down. You have a good idea ❤️
I found you a month ago and have cooked like 6 things, all good family loved them all. BUT tonight i made this whipped cream because my 4yr old grandson was coming for dinner a rare occurrence. I added a tiny bit of the vanilla, a little cinnamon and put it on apple turnovers i made from scratch, i am now the new favorite in the family, i think he was eating it on a spoon and didn't touch the apple turnover. THANK YOU.
On a tangent, I used to make fast homemade butter by pouring heavy cream into a clean 2 litre plastic pop bottle and turning it right side up and down. After 3 or 4 minutes you would hear the ball of butter thumping around. Cut the bottle open and drop the ball into a bowl and fork in some salt to taste. Fun for the kids to make while the rolls or biscuits are baking. ✌
Hi John! Here in Portugal 🇵🇹 we call it “ chantilly” and your “heavy cream” we call it “ natas”. Thank U so much for the delicious meals/deserts/snacks U teach us every week. 🙏
@@elijahrajpaul9189 I think U can but you need to check for the sugar. Condensed milk is extra sweet and heavy cream are not. Good luck for your baking!!!!🍀🍀🍀🍀🍀
@@carlapaulamoreiragoncalves9995 I found out that you have to use soft butter when solely using condensed milk. I’ll try it out and let y’all know how it goes
I love this channel and have made several of John's recipes and they all turned out great! I also love homemade whipped cream. My roommate always bought the frozen stuff in a tub until I showed her how easy it is to make. To stabilize it so it'll last longer in the fridge I add 1 teaspoon unflavored gelatin per 1 cup of whipping cream. Bloom the gelatin in a tablespoon of water for about 5 mins. then microwave it for 3 - 5 seconds, let it cool then drizzle in a stream while whipping the cream until you get the consistency you want. I've had this in fridge up to 3 days, though it may last longer but we always finish it by 2nd or 3rd day. 😊
When I use it as a cake filling I add a little of the whipped cream cheese that comes in a little tub before it's done whipping and that helps to stabilize it as well.
I always wondered why everytime I make whipped cream and put in fridge it turns to liquid so fast. I'm a newbie and starting watching recipes. When I started it was hard but I'm getting better at recipes
John I tried your shepherds pie recipe last night and leftovers for dinner today and all but the 3 year old loved it. Thanks so much. I added crispy bacon sprinkled on top of the mashed potatoes after baking, which made it really good. Keep the recipes coming. 😃
Used your method to make whipped cream this afternoon for the lemon tarts I made, using lemons from our lemon tree. Everyone said it was good. So happy. 😃
I love "over whipped" cream. It's almost ice cream and holds up better for me any way. I saw a cook throw it out once and couldn't believe that it couldn't be used in another recipe.
worked a treat! cold bowl and whisk, hand held single whisk attachment. became properly stiff whipped in probably 2-3mins max. Powered sugar and touch of vanilla really worked
I’ve been intimidated by making whipping cream. I’ll try this again and see what happens. You gave me confidence when you said everyone messes it up at one time or another!!
I recommend to always finish by hand for more control because it goes so quickly towards the end! So definitiely do not increase to high! You want to always whip on the slowest speed because the air bubbles will be smaller and more regular. If whipped on high you create larger air pockets which easily collapse and your whipped cream will not hold its shape for as long as it could.
Oh my God! I Love You!!! Your tutorial not only taught us how to make delicious whipped cream! It also taught us how to make “Sweet Butter”!!! I am so so head over heels!!! I am watching your video because I’m venturing into making “Homemade Banana Ice Cream” I am well versed on how to make homemade whipped cream, however, I wanted to make “homemade sweet whipped cream” and the Angels above, sent me to your video… I wasn’t sure if I should use confection sugar or white cane sugar. And you not only explained that “both are useable, you also shared a whole nother “sweet butter” recipe! Thank you Thank you Thank you!!!❤❤❤❤
Ingredients: ▢2 cups heavy cream 480mL, cold ▢¼ cup powdered sugar 30g ▢2 tsp vanilla extract 10mL Instructions Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer. Add powdered sugar and vanilla or whichever flavoring you've chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it's silky texture. You'll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
My mother made whipped cream to top off her hot fudge cake...so rich and delicious that we could only eat one serving at a time. We enjoyed that dessert throughout the year. Very nice of you to share your whipped cream recipe with everyone. ...BTW. We do call that topping "whipped cream" here in the southeastern USA where both TN & VA are my 2 home states.
I love these videos. This one reminds me of when my kids were little and I taught them how to make whipped cream. Amazing that I never had cream for my coffee after that. Nowadays when cooking with small children I put heavy cream in a plastic shaker cup wit a bit of vanilla and sweetner and have them shake it until they achieve "WHIP". Keeps them buzy.
May I ask can you produce whipped cream this way or just butter ? and how long are you talking about the blender bottles? I know this is like a year ago but maybe you can still answer thank you.🙏🏼😃
I live in a really hot country so something like whipped cream on a pavlova or rosettes piped on a dessert for a dinner party quickly turns slushy when outside the refrigerator, so what I like to do is add about a tablespoon of cream cheese to the above recipe which makes the whipped cream stable with no change in taste..
Love this. When my bowl was removed from the refrigerator (wah?) I got this out to show the culprit why in the world an empty bowl was in the 'frig in the first place.Plus I'm reminded now to put it in the freezer! Liked the refresher on sugar. I always worry that I am going to light on the sugar. I understand it's to "taste", but the minimal amount added here lets me know I'm not off base. It's strawberry season around here. Thanks for this video.
Add a tablespoon of real maple syrup instead of sugar. It lightly sweetens without the cornstarch. If you're making less than the two cups John used (we often do half a cup of heavy cream for two people) you can pour the heavy cream into a two cup pyrex measuring cup and use an immersion blender. It whips up very quickly and with no mess as long as you hold your hand over the top. I add half a tablespoon of maple syrup for a subtle sweetening and use it on top of freshly baked apple galette or anything that needs a boost or would benefit from some creamy contrast.
That's what I do when I want to whip up some topping for my cafe mocha or a slice of pie. Some heavy cream, some powdered sugar and the immersion blender. It's a little bit of work to get all the cream off the blender head but worth it as it is so easy and convenient. Will likely try John's suggestion and chill my mixing glass in advance to make the process a little easier.
I got in the habit of making whipped cream both by hand and by food processor - I love how there are so many ways to get to whipped cream! But I found what matters the most for me is getting the highest fat heavy cream I can find, it just whips so much faster! (And then I can go and make icebox cakes!)
My mom taught me the virtue of whipping one's own cream EARLY in life! Later in life, I added my own spin on it, flavoring it with such things as almond extract, cinnamon, or my favorite -- BAILEY'S!! Yum! (and just what you need on top of your pumpkin pie after hosting the family for Thanksgiving dinner.) You're awesome, by the way.
I want to make my own because the store bought stuff has bad ingredients including carageen. I wish it stored well but I guess I’ll have to make it fresh for my daily jello fix! Thanks!
I've been told to add just a pinch of baking powder to the cream before whipping - it really improves the whipping and it gives it a better consistency
That's a new one to me, thanks. I really like mine extra stiff, have used a little gelatin, sometimes cream cheese, but found a pinch or two of corn starch keeps it firm without changing the flavor or texture. Baking powder.. will try it :)
Made some this morning using the recipe and omg it was delicious! No more store bought whipped cream! Piggybacking off of someone else’s comment, it would be great if you did a series on cooking basics similar to this one. Thank you for sharing
Thank you so much for this recipe. I was craving fruit with whipped cream, so I made this. It turned out light and fluffy. I had to make my own powdered sugar by myself though, so heres a tip: don’t put that much cornstarch in or the whipped cream will feel weird. One cup of about 1/4 or about 1/8 of a cup is good enough 😊
This is so helpful! I make whipped cream all the time but I learned several new tips! I’m definitely going to put my bowl in the freezer beforehand 😊 I’m obsessed with your chocolate mousse so now I’ll have the perfect whipped cream to compliment it 😉
John, let me tell this: you are my hero! In these days I made 3 of your recipes. Donuts 🍩 (complete success) Flan (incredible easy and delicious) and Apple pie one of my favorites. I share with a couple of friends, they love it. Thanks again for your sense of humor and your wonderful recipes. Say hello to your mom please, from Puerto Vallarta, Jalisco. 🥰
In Australia we use thickened cream for whipping or just pure cream, but NEVER 'lite' cream!!! Great on scones! I think you call them biscuits! Love 'ya John! 🤩❤
I've been watching two videos for making this. and each one of them is not worth watching. I going to try this I always wanted to try something new and easy that I buy at the store all the time. .I enjoy your videos ,you get to the point and so much fun to watch. I've been trying to make a easy Jello recipe, but couldn't find a recipe for making this. You are a joy to watch. Thanks.
Whipping cream and mixing egg whites for beer batter, I use to watch my mom make them I never could tell the difference, I was a kid, I got it now thanks..................BB
In Australia we have cooking cream, pouring cream, thickened cream and double cream. The thickened cream is what we use to make whipped cream. The double is very very thick you can make quenels with it.
Did you use heavy cream? And chill your bowl? I have a whisk attachment for my immersion blender and heavy cream will whip up with that attachment in about a minute. Much faster than when I used to use a hand mixer.
Am also here coz it's Liquid!! I made an amazing cake amazing chocolate fondue and started making the cream .. i hv been mixing for 40 mins 😒 Its still Liquid 😒
This video is like heaven gate. I am learning baking and now I can make cakes. But this whipped cream was such an issue to me because I could not understand what it is and what it looks like. The buttercream was easy to make, just butter. But this is a little difficult to understand because this whipping cream is not near me and took me months to understand what is whipping cream now I have it but I kept ruining it. I know how butter is made and I always somehow did that. I mix by hand, not by hand mixer. But now I think I can do it. Making cake today and fingers crossed that I get it right.
Hello! A mother and daughter came from Busan~💏 Wow~ delicious from the new year 200% satisfaction Steamed dishes will make you salivate...❤❤ Cooking that gives happiness to your eyes and ears with seasonal ingredients unique to your country is absolutely the best!👍💯🍛 I'm still depressed about Corona Satisfying the five senses for a while I'm going to take a good look at the cooking & tips!~🙏 Don't get sick always and stay healthy!🤞❤
Hey John have you ever made sticky toffee pudding?… it’s my favorite dessert I like your take on it some day and how do you and your husband stay fit making these wonderful desserts 🧁😉🍰🍰🧁
Thought the whip was to be stiffer and maybe the liquid vanilla made it less stiff; the different names of whipping cream, especially "Chantilly" was new & most informative👍 and that powdered sugar has corn starch.
John.....love this video! I'm a new cook and I love to learn the basics. Whipped cream is a basic for me.....I've only had whipped cream from a can.(hehe)....Thanks
I used to overbeat and when i start pipping it just feels like there are so many air bubbles in it and feels hard, like not rock hard but hard that it doesn't spread easily. After that i figured out myself that i was overbeating so now i mostly beat it for less than 10 mins. Still there were some good tips, thanks🤧
I go by the peak method. If it has soft peaks, it collapses on itself, medium it slowly collapses onto itself and stiff it holds its peak when you pull the whisk out. Of course there’s different stages and everyone has their preferences…
Years ago we were hosting family Thanksgiving. It was time for dessert and I asked my 2 nieces, ages 6 & 8, to come help me prep desserts. We sliced the pumpkin pie and I whipped up some cream and put it in a pretty bowl for the girls to carry into the dining room. My oldest niece told everyone. "Wow! Aunt Beth even knows how to make homemade Cool Whip!"
In Australia, we refer to pure cream as whipping cream, before turning it into airy whipped cream. Our thickened creams and double cream have either higher fat content, or added thickeners such as gelatine or gum.
I didnt feel like going to the store untill the morning and I only really had these ingredients so I made a big bowl of this and it fixed my sweet tooth. Going to try it on some berries.
If you close your eyes you can imagine John is a surfer from SoCal- all he needs is to throw in ‘dude’ or ‘gnarly’ and the image would be complete🏄♂️ Excellent video! Can’t wait to make this with some pumpkin pie. 👍
California - whipped cream. Illinois - whipped cream. I've never liked it; I always say "Hold the whipped cream!" However, I have never had it homemade, so I will give it a try! Thanks, John.
Wonderful I really like all your recipes, they r really great ,you have shown us some of your favourite cakes and frosting, thanks so much, hope to see even more Wonderful recipes from you .thanks sir.
Idk why I'm thinking of this but the whipped cream in Inglorious Bastards (that goes with the strudel) looks so amazing to me. This one's not too shabby either
In South Africa we just call it cream. When it's whipped, it's called Whipped Cream. And if you don't add sugar (I never do) you can go from Whipped Cream to homemade Butter which is great for homemade dark chocolate (dark is my favourite).
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If you dont want to look for all the measurements no worries I got you!
2 cups heavy cream (480 ml)
1/4 cup sugar (30 g)
2 tsp vanilla extract
NOTES: if you see any stiffness or yellowing STOP WISKING IMMEDIATELY!
Please do tell me if I got any of these measurements are wrong!
Thankss!!
@@xMissCircle_Official Happy to help!
Love you
Powdered sugar preferred sounded like. 👍
If you over whisk . make butter 😂👍
I think it's a very good idea to make videos about basic baking techniques sometimes instead of a whole recipe
Is that what you're doing? That would be good, targeted content. We need more wholesome activities for young people that are useful and life affirming. Help take away the mystery and any intimidation about food preparations. Keep it simple and fun and cool !! This world is not reinforcing the basics of healthy minds bodies or activities. We were so much healthier when we handled ingredients and put together most of our meals. There was love, good intentions in it. Day to day Often from field, pasture, or garden to belly. I know life moves different now, time crunched, but lots of time and energy is wasted, skills are not getting passed down. You have a good idea ❤️
Agreed most people have lost touch with the. ASICS
😊 😊 😮 😅
He already has
Very hard but okay
I found you a month ago and have cooked like 6 things, all good family loved them all. BUT tonight i made this whipped cream because my 4yr old grandson was coming for dinner a rare occurrence. I added a tiny bit of the vanilla, a little cinnamon and put it on apple turnovers i made from scratch, i am now the new favorite in the family, i think he was eating it on a spoon and didn't touch the apple turnover. THANK YOU.
On a tangent, I used to make fast homemade butter by pouring heavy cream into a clean 2 litre plastic pop bottle and turning it right side up and down. After 3 or 4 minutes you would hear the ball of butter thumping around. Cut the bottle open and drop the ball into a bowl and fork in some salt to taste. Fun for the kids to make while the rolls or biscuits are baking. ✌
that plastics not fun. better to use a mason jar
Hi John!
Here in Portugal 🇵🇹 we call it “ chantilly” and your “heavy cream” we call it “ natas”.
Thank U so much for the delicious meals/deserts/snacks U teach us every week. 🙏
You saved my life, thank you 😭
Can you substitute condensed milk for heavy cream?
@@elijahrajpaul9189 I think U can but you need to check for the sugar. Condensed milk is extra sweet and heavy cream are not. Good luck for your baking!!!!🍀🍀🍀🍀🍀
@@carlapaulamoreiragoncalves9995 I found out that you have to use soft butter when solely using condensed milk. I’ll try it out and let y’all know how it goes
John, you've inspired me and taught me to be a better baker during a time that baking has gotten me through some dark days. Thank you for all you do!
I hope you're doing alright now. Keep baking!☺️
I love this channel and have made several of John's recipes and they all turned out great! I also love homemade whipped cream. My roommate always bought the frozen stuff in a tub until I showed her how easy it is to make. To stabilize it so it'll last longer in the fridge I add 1 teaspoon unflavored gelatin per 1 cup of whipping cream. Bloom the gelatin in a tablespoon of water for about 5 mins. then microwave it for 3 - 5 seconds, let it cool then drizzle in a stream while whipping the cream until you get the consistency you want. I've had this in fridge up to 3 days, though it may last longer but we always finish it by 2nd or 3rd day. 😊
You could also drizzle in Light corn syrup to stabilize for dayz! If you use the syrup, no need to add sugar, or do. 💞🧁
Its one of the most basic things to do in a kitchen
I need help to grow thank
When I use it as a cake filling I add a little of the whipped cream cheese that comes in a little tub before it's done whipping and that helps to stabilize it as well.
I always wondered why everytime I make whipped cream and put in fridge it turns to liquid so fast. I'm a newbie and starting watching recipes. When I started it was hard but I'm getting better at recipes
John I tried your shepherds pie recipe last night and leftovers for dinner today and all but the 3 year old loved it. Thanks so much. I added crispy bacon sprinkled on top of the mashed potatoes after baking, which made it really good. Keep the recipes coming. 😃
Used your method to make whipped cream this afternoon for the lemon tarts I made, using lemons from our lemon tree. Everyone said it was good. So happy. 😃
I just love you! Why? Because you talked about how it could go wrong and how to fix. It. Most people don’t show this. You da best.
Just made this this morning and was super easy. Love this tutorial how straightforward and helpful it is at the same time.
I love "over whipped" cream. It's almost ice cream and holds up better for me any way. I saw a cook throw it out once and couldn't believe that it couldn't be used in another recipe.
That's atrocious they throw it out, they could have made butter
I just made this, but instead of sugar, I used homemade strawberry syrup! 🥰🍓
My first try turned to butter lol, but my second try was so good
worked a treat! cold bowl and whisk, hand held single whisk attachment. became properly stiff whipped in probably 2-3mins max. Powered sugar and touch of vanilla really worked
I’ve watched several videos this Thanksgiving morning on how to make fresh whipped cream, and yours is by far the most informative! Thank you!!
I always add sugar and vanilla to my whip too. It's also good when you add a touch of cocoa 🤤
I personally prefer sugar and orange peel.
I’ve been intimidated by making whipping cream. I’ll try this again and see what happens. You gave me confidence when you said everyone messes it up at one time or another!!
I recommend to always finish by hand for more control because it goes so quickly towards the end! So definitiely do not increase to high! You want to always whip on the slowest speed because the air bubbles will be smaller and more regular. If whipped on high you create larger air pockets which easily collapse and your whipped cream will not hold its shape for as long as it could.
Oh my God! I Love You!!! Your tutorial not only taught us how to make delicious whipped cream! It also taught us how to make “Sweet Butter”!!! I am so so head over heels!!! I am watching your video because I’m venturing into making “Homemade Banana Ice Cream” I am well versed on how to make homemade whipped cream, however, I wanted to make “homemade sweet whipped cream” and the Angels above, sent me to your video… I wasn’t sure if I should use confection sugar or white cane sugar. And you not only explained that “both are useable, you also shared a whole nother “sweet butter” recipe! Thank you Thank you Thank you!!!❤❤❤❤
Whipped cream is absolutely delicious. Perfect for literally anything! Thanks John! 😊 😋
It really is! Thanks so much for watching!!!
🥩?
@@breezep.7693 when I said anything, I meant desserts 😂
@@phoenix2.020 cotton candy?
@@Li-uv7lw no, not really.
Love your tips John! Whipped cream is probably one of the most used ingredients in my desserts. I just looove its flavor!
Ingredients:
▢2 cups heavy cream 480mL, cold
▢¼ cup powdered sugar 30g
▢2 tsp vanilla extract 10mL
Instructions
Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer.
Add powdered sugar and vanilla or whichever flavoring you've chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it's silky texture.
You'll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
Thanks for the tips anor freezing the bowl and not over- mixing!
Love The Product Choice And The Way You Represent Your Family and Your Culinary Experiences!
My mother made whipped cream to top off her hot fudge cake...so rich and delicious that we could only eat one serving at a time. We enjoyed that dessert throughout the year. Very nice of you to share your whipped cream recipe with everyone. ...BTW. We do call that topping "whipped cream" here in the southeastern USA where both TN & VA are my 2 home states.
I love these videos. This one reminds me of when my kids were little and I taught them how to make whipped cream. Amazing that I never had cream for my coffee after that. Nowadays when cooking with small children I put heavy cream in a plastic shaker cup wit a bit of vanilla and sweetner and have them shake it until they achieve "WHIP". Keeps them buzy.
May I ask can you produce whipped cream this way or just butter ?
and how long are you talking about the blender bottles? I know this is like a year ago but maybe you can still answer thank you.🙏🏼😃
I live in a really hot country so something like whipped cream on a pavlova or rosettes piped on a dessert for a dinner party quickly turns slushy when outside the refrigerator, so what I like to do is add about a tablespoon of cream cheese to the above recipe which makes the whipped cream stable with no change in taste..
Freezing the bowl and beaters really sped up the process. Thanks!
Thank you so much for showing all the stages! I don't think I've ever seen someone show what it looks like when you over whip it.
Thanks for that nugget about the cornstarch in powdered sugar. I will be using powdered sugar from here on out.😊
Love this. When my bowl was removed from the refrigerator (wah?) I got this out to show the culprit why in the world an empty bowl was in the 'frig in the first place.Plus I'm reminded now to put it in the freezer! Liked the refresher on sugar. I always worry that I am going to light on the sugar. I understand it's to "taste", but the minimal amount added here lets me know I'm not off base. It's strawberry season around here. Thanks for this video.
Add a tablespoon of real maple syrup instead of sugar. It lightly sweetens without the cornstarch.
If you're making less than the two cups John used (we often do half a cup of heavy cream for two people) you can pour the heavy cream into a two cup pyrex measuring cup and use an immersion blender. It whips up very quickly and with no mess as long as you hold your hand over the top. I add half a tablespoon of maple syrup for a subtle sweetening and use it on top of freshly baked apple galette or anything that needs a boost or would benefit from some creamy contrast.
Thanks, those are great tips that I will definitely try.
That's what I do when I want to whip up some topping for my cafe mocha or a slice of pie. Some heavy cream, some powdered sugar and the immersion blender. It's a little bit of work to get all the cream off the blender head but worth it as it is so easy and convenient. Will likely try John's suggestion and chill my mixing glass in advance to make the process a little easier.
I got in the habit of making whipped cream both by hand and by food processor - I love how there are so many ways to get to whipped cream! But I found what matters the most for me is getting the highest fat heavy cream I can find, it just whips so much faster! (And then I can go and make icebox cakes!)
Yum😊
My mom taught me the virtue of whipping one's own cream EARLY in life! Later in life, I added my own spin on it, flavoring it with such things as almond extract, cinnamon, or my favorite -- BAILEY'S!! Yum! (and just what you need on top of your pumpkin pie after hosting the family for Thanksgiving dinner.) You're awesome, by the way.
I’m lactose intolerant and SILK has come out with heavy cream made from Almond Milk. It is delicious and whips up perfectly.
I want to make my own because the store bought stuff has bad ingredients including carageen. I wish it stored well but I guess I’ll have to make it fresh for my daily jello fix! Thanks!
Thank you for clarifying about the types of sugar
I've been told to add just a pinch of baking powder to the cream before whipping - it really improves the whipping and it gives it a better consistency
That's a new one to me, thanks. I really like mine extra stiff, have used a little gelatin, sometimes cream cheese, but found a pinch or two of corn starch keeps it firm without changing the flavor or texture. Baking powder.. will try it :)
Made some this morning using the recipe and omg it was delicious! No more store bought whipped cream! Piggybacking off of someone else’s comment, it would be great if you did a series on cooking basics similar to this one. Thank you for sharing
Thank you. Wished I'd watched this before my first whipping attempt. Threw away lovely butter thinking it was just ruined cream. Thanks again.
Thank you so much for this recipe. I was craving fruit with whipped cream, so I made this. It turned out light and fluffy. I had to make my own powdered sugar by myself though, so heres a tip: don’t put that much cornstarch in or the whipped cream will feel weird. One cup of about 1/4 or about 1/8 of a cup is good enough 😊
Please what liquid was used,is it liquid milk
This is so helpful! I make whipped cream all the time but I learned several new tips! I’m definitely going to put my bowl in the freezer beforehand 😊 I’m obsessed with your chocolate mousse so now I’ll have the perfect whipped cream to compliment it 😉
John, let me tell this: you are my hero! In these days I made 3 of your recipes. Donuts 🍩 (complete success) Flan (incredible easy and delicious) and Apple pie one of my favorites. I share with a couple of friends, they love it.
Thanks again for your sense of humor and your wonderful recipes. Say hello to your mom please, from Puerto Vallarta, Jalisco. 🥰
In Australia we use thickened cream for whipping or just pure cream, but NEVER 'lite' cream!!! Great on scones! I think you call them biscuits! Love 'ya John! 🤩❤
I've been watching two videos for making this. and each one of them is not worth watching. I going to try this I always wanted to try something new and easy that I buy at the store all the time. .I enjoy your videos ,you get to the point and so much fun to watch. I've been trying to make a easy Jello recipe, but couldn't find a recipe for making this. You are a joy to watch. Thanks.
Whipping cream and mixing egg whites for beer batter, I use to watch my mom make them I never could tell the difference, I was a kid, I got it now thanks..................BB
In Australia we have cooking cream, pouring cream, thickened cream and double cream.
The thickened cream is what we use to make whipped cream. The double is very very thick you can make quenels with it.
I want all recipes for every holiday because this person here is good at making food
I made this whipped cream this morning and it was delicious, from now on it’s gets made in my kitchen ❤, thanks for sharing
Hi John, I’m a great fan of your recipes, please keep up your wonderful work. In Australia we call it thickened cream. 😊
I made your homemade pound cake and I served it with homemade whipped cream and strawberries The recipe was delicious I will be making it again :)
I’m sitting here and it’s still liquid
same situation rn
Did you use heavy cream? And chill your bowl? I have a whisk attachment for my immersion blender and heavy cream will whip up with that attachment in about a minute. Much faster than when I used to use a hand mixer.
Same situation 😔
Am also here coz it's Liquid!!
I made an amazing cake amazing chocolate fondue and started making the cream .. i hv been mixing for 40 mins 😒
Its still Liquid 😒
@@youssracherik6593 What kind of cream are you using?
Because of your recipe, no need for me to purchase the ingredients in store Cool whip.
Thank you for your tips especially the powdered sugar! ☺️
I love your flower dishes. Beautiful
Whipped cream is given to us by the angels of heaven
Just subscribed... Really love the attitude and the simplicity of making a food
My mixer is from the 80s or something but it did the trick. Thanks for helping me pull through when the store was out of pre-made stuff
This video is like heaven gate. I am learning baking and now I can make cakes. But this whipped cream was such an issue to me because I could not understand what it is and what it looks like. The buttercream was easy to make, just butter. But this is a little difficult to understand because this whipping cream is not near me and took me months to understand what is whipping cream now I have it but I kept ruining it. I know how butter is made and I always somehow did that. I mix by hand, not by hand mixer. But now I think I can do it. Making cake today and fingers crossed that I get it right.
Hello! A mother and
daughter came from Busan~💏
Wow~ delicious from
the new year 200% satisfaction
Steamed dishes will
make you salivate...❤❤
Cooking that gives happiness
to your eyes and ears with
seasonal ingredients unique
to your country is
absolutely the best!👍💯🍛
I'm still depressed about
Corona Satisfying the five
senses for a while
I'm going to take a good
look at the cooking & tips!~🙏
Don't get sick always
and stay healthy!🤞❤
I was able to make whipped cream for the first time. Can’t believe it was that easy!
Hey John have you ever made sticky toffee pudding?… it’s my favorite dessert I like your take on it some day and how do you and your husband stay fit making these wonderful desserts 🧁😉🍰🍰🧁
I've just made the most beautiful whipping cream. Thanks for this.
This was perfect. Came together so quickly, I am talking like a minute. Had a large bowl of Strawberry Shortcake!
Thought the whip was to be stiffer and maybe the liquid vanilla made it less stiff; the different names of whipping cream, especially "Chantilly" was new & most informative👍 and that powdered sugar has corn starch.
Excellent John. NO one should be afraid to try this recipe.
John.....love this video! I'm a new cook and I love to learn the basics. Whipped cream is a basic for me.....I've only had whipped cream from a can.(hehe)....Thanks
in brazil we call heavy cream "creme de leite", which is translated as "milk cream"
Yup
I used to overbeat and when i start pipping it just feels like there are so many air bubbles in it and feels hard, like not rock hard but hard that it doesn't spread easily.
After that i figured out myself that i was overbeating so now i mostly beat it for less than 10 mins.
Still there were some good tips, thanks🤧
I go by the peak method. If it has soft peaks, it collapses on itself, medium it slowly collapses onto itself and stiff it holds its peak when you pull the whisk out. Of course there’s different stages and everyone has their preferences…
Years ago we were hosting family Thanksgiving. It was time for dessert and I asked my 2 nieces, ages 6 & 8, to come help me prep desserts. We sliced the pumpkin pie and I whipped up some cream and put it in a pretty bowl for the girls to carry into the dining room. My oldest niece told everyone. "Wow! Aunt Beth even knows how to make homemade Cool Whip!"
In Australia, we refer to pure cream as whipping cream, before turning it into airy whipped cream.
Our thickened creams and double cream have either higher fat content, or added thickeners such as gelatine or gum.
I didnt feel like going to the store untill the morning and I only really had these ingredients so I made a big bowl of this and it fixed my sweet tooth. Going to try it on some berries.
how did you know i wanted to make this for my milkshake!? Thankyou. So easy to make even for beginners
The only dairy I love is fresh whipped cream! Learned some good tips from this. Thanks!
If you close your eyes you can imagine John is a surfer from SoCal- all he needs is to throw in ‘dude’ or ‘gnarly’ and the image would be complete🏄♂️
Excellent video! Can’t wait to make this with some pumpkin pie. 👍
I whipped it by hand to place on top of fresh strawberries 🍓☺️ kids loved it
In India it is called "Makkhan Malai". It is sold during winters in the north.
California - whipped cream. Illinois - whipped cream. I've never liked it; I always say "Hold the whipped cream!" However, I have never had it homemade, so I will give it a try! Thanks, John.
I love the recommendation for sweet butter 😅
This is my favorite treat, thanks so much for the recipe!
Wonderful I really like all your recipes, they r really great ,you have shown us some of your favourite cakes and frosting, thanks so much, hope to see even more Wonderful recipes from you .thanks sir.
Wow I never thought about putting the bowl and beaters in the freezer beforehand! I love whipped cream 😍😍
Like ur idea of hanging utensils
Thank you for reminding me I can use powdered sugar (ran out of granular tonight). Called whipping cream in Canada!
Thanks EVER SO MUCH! I was using some to make an eclair with some choux pastry, this went amazingly perect!
I always follow your recipe and when I try it at home its Turn delicious.. thank you🙏🙏 love from Bangladesh 😍❤️🥰🇧🇩🇧🇩🇧🇩
Thanks!! It was made in one minute thanks to my kitchen aid mixer!!! Woooooo
I am so jealous of your kitchen. It is so perfect.
I absolutely ♥️ whipped cream! Love it on cakes and cupcakes 😋
Idk why I'm thinking of this but the whipped cream in Inglorious Bastards (that goes with the strudel) looks so amazing to me. This one's not too shabby either
Hummmm deu água na boca! ☺️
This is helpful, thanks Mr John
In South Africa we just call it cream. When it's whipped, it's called Whipped Cream. And if you don't add sugar (I never do) you can go from Whipped Cream to homemade Butter which is great for homemade dark chocolate (dark is my favourite).
The whipped cream is so airy! In the end I would add a biscuit for texture 😋
Thank you so much. Perfect thorough & to the point. Exactly what I needed to learn 👌🏽
I am from the Netherlands and we call it "Slagroom" 😊 Love your video's and recipes 🤗
Thank you so much
Thank you 🙏 my whipped cream turned out delicious.
Thank you papa John
Thanks Matt Walsh. You nailed it