whisk or beat double cream?

[susie51]

need to thicken cream for cake filling victoria sponge - whats the difference between beating and whisking? which is best?

thanks

It's just different terms for the same thing, in this case, I think. Cream for a filling needs to be thickened by whisking, either a hand whisk, an electric hand whisk or in a stand mixer with a whisk attachment.

I use an electric hand whisk to do this, but be careful as if you whisk too much you will end up with overwhisked cream. Slow down the speed as it starts to thicken, and check the consistency regularly.

Whisking is usually done with a wire whisk or whisk attachment if you're using a mixer. It's the best way to add air to egg whites or to whip cream. Beating is usually done with a paddle attachment if you're using a mixer or using a wooden spoon and your own strength.

I use the whisking method when I want whipped cream for a sponge or for an Eton mess etc.

You should add a little icing sugar, maybe a table spoon, to stabilise the cream. This should prevent it spurting out the sides when you add top layer. Agree with poster who said what you don't over whip and create butter!