How to Make Whipped Cream
User Reviews
5
How to Make Whipped Cream
Description
To make whipped cream, place a mixing bowl and beaters in the freezer to chill for 15 minutes. Cold equipment helps the cream whip more effectively. Then add heavy whipping cream, sugar (granulated or powdered), and optional vanilla extract to the bowl. Beat at medium speed for about one minute, then increase to medium-high until stiff peaks form, which means the cream holds its shape firmly when lifted with a whisk or beater.
The resulting whipped cream is light and airy, with a creamy texture and subtle sweetness. It serves as a versatile topping for pies, cakes, hot drinks, or fresh fruit.
Any unused whipped cream should be refrigerated and is best consumed within 24 hours as it can lose volume or separate over time. This straightforward method requires only a few ingredients and equipment and produces fresh whipped cream without additives.
Ingredients
- 1 cup heavy whipping cream chilled
- 2 tablespoons granulated sugar or powdered sugar
- ½ teaspoon vanilla extract optional
Instructions
- Place a bowl and beaters into the freezer for 15 minutes.
- Add ingredients to the bowl and beat on medium for 1 minute. Increase speed to medium high and continue beating until stiff peaks form.
- Refrigerate unused portion for up to 24 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 115 | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 11mg | 0% |
| Potassium | 22mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
