Whipped Cream Recipe
User Reviews
5
Whipped Cream Recipe
Description
The recipe uses chilled heavy cream combined with powdered or granulated sugar and vanilla to whip into a light, airy foam. Progressing from soft to stiff peaks depends on whipping time and speed, with the cream roughly doubling in volume. The whipped cream texture can range from easily dolloped to firm enough for cake decorating.
This prepared whipped cream is ideal as a topping for pies, cakes, or beverages, offering a fresh, creamy complement to many desserts. It stands out by allowing control over peak firmness to suit different uses.
Although best served immediately for maximum loft, it can be refrigerated for two to three days but may lose some structure. Additional flavorings such as almond or mint extracts, chocolate, coffee, or fruit purees can be folded in to vary the flavor.
Ingredients
- 1 c. heavy cream or heavy whipping cream
- 2 Tbsp powdered sugar or granulated sugar
- 1 tsp vanilla extract clear
Instructions
- Chill mixing bowl and beaters in the freezer for 15 minutes or overnight. You don’t have to do this step but it will help the peaks form faster. We recommend a glass bowl or stainless steel bowl.
- Combine the cream, sugar and vanilla extract in chilled bowl. Start blending at low speed and then increase to medium-high speed.
- Continue blending until the cream increases by about double in size. This might take a while so be patient.
- For Soft Peaks blend mixture until it resembles the texture of melted ice cream. It will retain light swirl marks when you lift the beaters out of the mixture.
- For Medium Peaks blend until it retains more significant swirl marks that are closer together when you life the mixer out of the mixture. It will have the classic consistency of a dollop on a pumpkin pie.
- For Stiff Peaks continue mixing until it has tight swirl marks and resembles Cool Whip. It will have a consistency that you could ice a cake with. Don't over mix If you over mix it will turn into a butter like consistency.
- Use immediately or cover tightly and store in the refrigerator. I would recommend using it within 24 hours or it will lose the creamy texture, it still works it’s just not quite as creamy!
Notes
- Chilling the mixing bowl and beaters speeds up whipped cream formation.
- Whipped cream is best served fresh but can be refrigerated for 2-3 days, though it may lose some structure.
- Flavor extracts like almond, mint, or fruit purees can be added for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 6mg | 0% |
| Potassium | 11mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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