If You’re Using a Stand Mixer, You’re Making Whipped Cream Wrong

I have a mess-free method for making spectacularly creamy, super rich, and stable whipped cream quickly and easily. In fact, it’s so good that it has ruined me for all other whipped cream-making techniques.

A few years ago, I was developing a recipe for a no-bake pie and knew my food processor would be the best tool to assemble both the crust and the filling. When it came time to whip the cream for my pie’s billowy topping, I paused. Could I just throw the cream into the processor and save myself the pain of getting out my stand mixer and dirtying another bowl? I gave it a try, and was completely unprepared for how well it would work: Within two minutes, my cream was whipped, my pie was topped, and I had dirtied a single bowl. I was in love.

Now, before you question my authority to judge whipped cream and the “process” (pun intended) required to assemble it, rest assured: this was not even close to my first whipped cream-making rodeo. In fact, when writing my cookbook, Icebox Cakes, I spent an inordinate amount of time making whipped cream. As you might imagine, it features prominently in just about every icebox cake there is.

After whipping up quarts of whipped cream, on a daily basis, for many months, I think it’s fair to say that I emerged from the recipe testing process as something of a whipped-cream expert. My stand mixer was my tool of choice then, and by the time I submitted my manuscript, I could literally make whipped cream with my eyes closed.

In short, when I tell you that a food processor is the better tool, I know of which I speak (and, honestly, I’m kicking myself for not thinking to use it when writing my book! But I digress). Here’s why a food processor is such a genius tool for whipping cream.

Your turn: Have you used a food processor to make whipped cream? What’s your favorite whipped-cream method? Tell us in the comments, below!