How do you whip cream without it splattering all over?

Question

I always make a mess whenever I make whipped cream.

Answer 1

GracieM is absolutely correct; the deep sides of the bowl will catch any splatter. It's also key to make sure your equipment is grease-free. The smallest amount of fat on a surface will prevent the cream from aerating properly. On hot sunny days, I find it very helpful to chill the bowl and the beaters in the freezer for about a half hour. The cold surfaces make it easier to whip. If you find it is taking too long for the cream to thicken into peaks, stop beating it and put the bowl of cream into the freezer for about 5 minutes, then continue. Be sure not to overbeat the mixture once it has formed stiff peaks, it will become grainy in appearance, and you might accidently create butter. Once ripples start to appear while your whipping the cream, periodically lift the beaters out and inspect the whipped cream on the tips. If they hold their shape when inverted, you have stiff peaks.

Answer 2

You need to use a deep bowl, and keep the beaters toward the bottom....easiest done with a stand mixer.