To whisk cream with a whisk, tilt the bowl back at a 45-degree angle, insert the whisk, and move it straight back and forth to incorporate air and create whipped cream.
Here's a more detailed breakdown:
- Tilt the Bowl: Angle the bowl at roughly 45 degrees. This concentrates the cream and makes it easier to incorporate air.
- Insert the Whisk: Place the whisk into the cream at the bottom of the tilted bowl.
- Whisking Motion: Use a swift, consistent back-and-forth motion with the whisk. Aim to move the whisk through the cream, not just around in circles. This efficient movement introduces air, which is key to whipping the cream.
- Observe Consistency: Continue whisking until the cream reaches your desired consistency. Start checking frequently as it thickens to avoid over-whipping, which can lead to butter.
- Clean Bowl: Ensure that the bowl and whisk are clean and free of any oil residue, as this can inhibit the whipping process.
- Cold is Key: Make sure your cream is very cold for optimal whipping. Chilling the bowl and whisk beforehand can also help.
