Whipped cream Recipe
French · Condiment · 10 min total
Light, fluffy, and sweet, homemade whipped cream is a versatile topping for desserts, drinks, and fruit. This recipe yields perfect peaks every time.
10
min prep
min prep
8
servings
servings
104
kcal/serving
kcal/serving
Ingredients
- 1 cup heavy cream (35% fat), cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill a large mixing bowl and beaters (or whisk attachment) in the freezer for 10 minutes.
- Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla extract.
- Beat on medium-high speed until soft peaks form (the cream holds a soft, droopy peak when the beaters are lifted).
- Continue beating on high speed until stiff peaks form (the cream holds a firm, upright peak). Do not overbeat, or it will become grainy and turn into butter.
- Use immediately or refrigerate for up to 2 hours.
Tips
- For best results, ensure all ingredients and equipment are very cold.
- To sweeten to taste, adjust powdered sugar from 1 to 2 tablespoons.
- Whipped cream can be stored in the refrigerator for up to 2 hours; re-whip briefly before serving if needed.
AI estimate may be inaccurate · Terms