How long do you whip with a kitchen aid mixer for whipped cream icing. It says to not over beat.... how do you know if you've gone too long??
Thanks in advanced
I just stood and watched it. If you overbeat, it will get too thick (I think). Because the same thing happened to me (I wasn't sure how long I should let it beat). I cut it off when it was started to get to thick. Depending on what you want to use it for - you could let it get to the soft peak stage or the hard peak stage.
Thanks. I actually need to cover a cake with it so it needs to be a bit stiffer I made some last night and chilled it in the fridge and I'm going to try whipping it some more today to see if it helps.
I use a brand of non-dairy whipped cream called Top Cream (I have no idea whether this is an American brand or a Mexican one, sorry to say). It's a marvel! It tastes great and increases greatly in volume, but I usually beat it for 15-20 minutes in my KA at a really high rate of speed, maybe 7-9. For covering cakes, I let it get quite stiff and spread it on really thick. For softer peaks, I just check it every minute or two until it gets to where I want it to. I don't think I'd even try to whip this stuff with a hand-held beater, though. If it's 15-20 on my KA, it' d probably be 20-30 with any other kind of mixer, which is a little too long to be standing around with a hand-held.
Thank you for posting some timing I'm mixing mine right now and just waiting. I just spoke with the girl who ordered the cake and said that if there was another type of incing I could use just in case lol She knew right off the bat that I had never made it b4 but said I would give it a try. The recipe I am using is
1 cup whipping cream
2 tbs icing sugar
1 tbs piping gel
1/2 tbs vanilla
I'm hoping that it turns out!!!