Tip: For Perfect Whipped Cream, Use a Food Processor

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Feb 9, 2011
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Thanks to a tip from the LA Times Test Kitchen, we just learned the best way to make perfectly light yet long-lasting whipped cream in under five minutes, with no bowl-chilling required. The secret is using a food processor or small food chopper. Have you ever tried this?

Test Kitchen manager Noelle Carter says it produces a texture “superior to any other” and we would have to agree. And it couldn’t be easier: pour cold whipping cream into the food processor, add sugar or flavorings like vanilla and let it whiz for a minute or two, until it’s the right consistency.

The bowl and blade can be at room temperature, so the whole process takes just minutes. We tried it this past weekend, adding fresh whipped cream at the last minute to a dessert we made for a Super Bowl party. Not only was this technique fast, it also produced a whipped cream with great texture that held up to a warm car ride and a two-hour wait in the fridge. We’ll never make whipped cream with a mixer again!

• Check it out: L.A. Times Test Kitchen tips: Perfect whipped cream

Do you have any secrets for perfect whipped cream?

Related: Basic Technique: How to Make Whipped Cream

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