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  • Cook's Illustrated

    KITCHEN NOTES

    Feb 09, 2021 4 minutes
    BY KEITH DRESSER, ANDREA GEARY, & ANNIE PETITO

    BEST PRACTICES FOR WHIPPING CREAM BY HAND

    Our Choux au Craquelin recipe (page 14) requires whipping just 1 cup of cream, which hardly warrants dragging out the stand mixer. But whipping cream by hand can be a real chore (and make a mess) if everything isn’t just so. Follow these simple guidelines and you may decide to take the manual route more often. –A.G.

    CHOOSE A REALLY BIG

    BOWL Use a much bigger bowl than you think you’ll need (at least eight times the volume of the unwhipped cream); this will give you the freedom to whisk with abandon. Choose stainless steel or glass, which stay colder than plastic does.

    COLDNESS COUNTS

    The colder the cream, the faster it whips.

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