Introduction
Making whipped cream may seem straightforward, but several pitfalls can result in disappointing outcomes. This article addresses common whipped cream failures and provides solutions to perfect your technique.

1. Whipping Too Much
One of the most common mistakes is over-whipping the cream, resulting in butter instead of fluffy whipped cream:

Solution: Watch the cream closely and stop whisking as soon as soft or firm peaks form.
2. Weak Peaks
If your whipped cream fails to hold its shape, the cream may not be cold enough:

Solution: Chill your mixing bowl and beaters along with the cream itself before whipping. Cold temperatures help the cream whip better.
3. Grainy Texture
If sugar is not fully dissolved, your whipped cream may turn out grainy:

Solution: Use powdered sugar instead of granulated sugar, which dissolves more readily. Alternatively, incorporate the sugar gradually.
4. Deterioration
Whipped cream sometimes loses its shape quickly, especially when prepared in advance:

Solution: Consider adding a stabilizer like gelatin or using heavy cream, which has a higher fat content and helps maintain texture longer.
5. Wrong Cream Type
Using low-fat cream can lead to unsatisfactory results, either yielding a watery consistency or not whipping properly:

Solution: Use heavy cream with at least 36% fat content to achieve the desired fluffiness and stability.
Conclusion
Understanding and addressing common whipped cream failures can lead to consistently successful results. By following these tips and techniques, you can master the art of whipped cream and elevate your culinary endeavors.