How do you make half and half whipped cream?

 Whipped cream is the crowning glory of many desserts, but did you know you can make a lighter, silkier version using half and half? It’s a little trickier than whipping heavy cream, but the result is a smooth topping perfect for delicate treats like a fresh cream cake.

Here’s how to make it:

Start by chilling your mixing bowl and beaters in the freezer for about 15 minutes. Since half and half has a lower fat content compared to heavy cream, the extra chill helps it whip better.

Next, pour one cup of half and half into the chilled bowl. Add two tablespoons of powdered sugar and a teaspoon of vanilla extract for flavor. Now, the important part—whip it on medium-high speed. You’ll notice that half and half won’t hold peaks as firmly as heavy cream. To stabilize it, slowly add a tablespoon of unflavored gelatin dissolved in warm water while whipping.

Within a few minutes, you’ll have a soft, airy whipped cream that’s light yet satisfying. This is an excellent choice if you prefer a subtle, creamy finish without the richness of traditional whipped cream.

At KR Bakes, we've always believed in the magic that simple ingredients create. Whether it’s a classic sponge or a melt-in-the-mouth fresh cream cake, the right toppings elevate the experience.

Try this at home and add a personal touch to your cakes, pastries, or even your morning coffee!

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