This recipe will guide you through making light, fluffy, and delicious whipped cream from scratch. Perfect for topping desserts, drinks, or enjoying on its own.
Ingredients:
- 1 cup (240ml) heavy whipping cream (cold)
- 2 tablespoons powdered sugar (or more to taste)
- 1/2 teaspoon vanilla extract (optional)
Instructions:
- Chill Your Tools: For the best results, chill your mixing bowl and beaters (or whisk) in the freezer for at least 10-15 minutes before you begin. Cold equipment helps the cream whip up faster and hold its shape better.
- Pour the Cream: Pour the cold heavy whipping cream into the chilled mixing bowl.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract (if using) to the cream.
- Begin Whipping:
- If using a hand mixer or stand mixer: Start on low speed and gradually increase to medium-high speed.
- If using a whisk: Whisk vigorously in a consistent circular motion.
- Watch for Soft Peaks: Continue whipping until the cream begins to thicken and soft peaks form. Soft peaks will hold their shape briefly when the beaters are lifted, but the tips will curl.
- Whip to Stiff Peaks: For firmer whipped cream, continue whipping until stiff peaks form. Stiff peaks will stand straight up when the beaters are lifted. Be careful not to overwhip, as this can turn the cream into butter.
- Taste and Adjust: Taste the whipped cream and add more powdered sugar or vanilla extract if desired.
- Serve Immediately or Store: Use the whipped cream immediately for the best texture. If you need to store it, keep it in an airtight container in the refrigerator for up to a few hours. It may lose some of its volume and stiffness over time.
Tips and Notes:
- Cold Cream is Key: Make sure your heavy whipping cream is very cold for optimal whipping.
- Powdered Sugar: Powdered sugar dissolves easily and creates a smooth texture. Granulated sugar can be used but may result in a slightly grainy texture.
- Variations:
- Add a pinch of cinnamon or other spices for flavor.
- Incorporate a tablespoon of cocoa powder for chocolate whipped cream.
- Add a liqueur for an adult version.
- Overwhipping: If you accidentally overwhip the cream and it starts to look grainy, you can sometimes rescue it by adding a tablespoon or two of cold liquid cream and gently whisking it back together. However, if it separates into butter and buttermilk, it’s difficult to reverse.