Homemade Whipped Cream
User Reviews
4.6
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Prep Time
20 mins
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Additional Time
5 mins
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Total Time
25 mins
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Servings
16
Homemade Whipped Cream
Description
Homemade Whipped Cream is made by chilling the mixing bowl and beaters before whipping cold heavy cream combined with sugar and optional flavorings until stiff peaks form. Its texture is light and airy, achieved by incorporating air as the cream whips. The base uses simple ingredients, with possibilities for flavor variations including vanilla extract, coffee extract, or even liqueurs, enhancing the cream's profile. This preparation is best used fresh and can be stored covered in the refrigerator for up to 10 hours. Before serving after storage, a quick re-whip restores its texture. This versatile topping complements cakes, pies, and fresh fruit.
Ingredients
- 2 cups heavy whipping cream cold (1 pint)
- ¼ cup granulated sugar or powdered sugar
- 1 teaspoon vanilla extract optional, pure
Optional add-ins:
- vanilla extract or vanilla bean paste
- coffee extract almond, lemon, peppermint, etc, flavor extracts such as
- citrus zest
- Alcohol/liqueurs such as rum Kahlua, creme de menthe, amaretto, Grand Marnier, etc.
- graham cracker crumbs crushed Oreos, crushed peppermint candies, etc, textured add-ins such as
Instructions
- Place bowl and beater blades (if using a stand mixer, use the whisk attachment) in the freezer for 10-15 minutes until very cold.
- Add cold cream, sugar and any desired add-ins to the bowl. Whip on high speed until the cream forms stiff peaks.
- Whipped cream may be stored, covered, in the refrigerator for up to 10 hours. Prior to serving, whip again on high for about 15 seconds.