Coffee Whipped Cream - Recipe Pocket

What Is The Difference Between Soft And Stiff Peaks?

The term "soft peak cream" and "stiff peak cream" refer to the consistency of whipped cream.

Whipped cream is made by beating heavy cream with a whisk or an electric mixer until it becomes thick and forms peaks.

The peaks of the whipped cream will either be soft, medium, or stiff, depending on how long it is whipped.

Soft peaks

If the peak is soft and droops over when the beaters are lifted, it is a soft peak.

Soft peaks are formed when the cream has been beaten until it is just starting to hold its shape.

Soft peak cream is used in recipes where the whipped cream will be used as a topping or garnish, like on top of a pie or a cake, or for folding into other mixtures like blancmange or fruits in cream.

Medium peak

Medium peak cream forms when the cream has been beaten until it is somewhere in between a soft peak and a stiff peak.

The peaks of the cream will hold their shape, but they will not be as stiff as stiff peak cream.

Medium peak cream is not used as often as soft peak or stiff peak cream, but it can be used in recipes where you want a little more structure from the whipped cream than soft peak cream provides, but not as much as stiff peak cream.

For example, you could use a medium peak cream as a filling for a cream puff or éclair, or as a topping for a dessert that will be sliced, like a trifle or a tiramisu, or for serving with scones like these eggless scones.

Stiff peak

If the peak stands up straight and is stiff, it is a stiff peak.

Stiff peaks are formed when the cream has been beaten until it is very stiff and holds its shape well and does not flop over.

Stiff peak cream is used in recipes where the whipped cream will be used as a structural element, like in whipped cream frosting cakes for decorative piping on cakes and cupcakes or desserts like this dulce de leche mousse.