Whipped Cream
Make velvety homemade whipped cream in minutes using cold heavy cream, sugar, and vanilla. Whip to soft, medium, or stiff peaks for pies, cakes, and hot drinks.
Equipment
- Electric Mixer (Handheld or Stand)
- Large Mixing Bowl
- whisk attachment
Ingredients
- 1 cup heavy cream or heavy whipping cream, cold 240g/ml
- 2 Tablespoons granulated sugar or confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Pour the cold heavy cream into the chilled large bowl, then add the sugar and vanilla; mix briefly on low speed before increasing to medium-high. The splashing sound will shift to a softer, duller hum as the cream thickens and the beaters begin leaving clear tracks.
- Continue mixing for about 3 to 4 minutes, stopping when the cream reaches medium peaks, then serve or cover and refrigerate for up to 24 hours. Lift the beaters straight up: the peak should hold its shape with a curved tip that bends over gently.
Notes
Chilling tip: Place your metal bowl and beaters in the freezer for 15 minutes before whipping, and keep the heavy cream chilled until ready to use.
Fixing over-whipped cream: If the cream turns grainy or curdled, gently fold in 1 to 2 tablespoons of cold liquid heavy cream by hand with a spatula until smooth.
Storage: Store tightly covered in the refrigerator for up to 24 hours. If slight separation occurs, whisk briefly by hand to restore the texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 104kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 7gCholesterol: 34mgSodium: 10mgPotassium: 25mgSugar: 4gVitamin A: 430IUCalcium: 20mg
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