Whipped Cream Recipe
User Reviews
5
Whipped Cream Recipe
Description
Whipped Cream Recipe starts by chilling both the mixing bowl and beaters to keep the cream cold, which helps stabilize the whipped texture. Cold heavy cream is then combined with powdered sugar and vanilla for sweetness and flavor. The mixture is first beaten on medium speed until frothy and beginning to thicken, then increased to medium-high to reach soft peaks. Careful attention prevents over-whipping, which causes the cream to become grainy and lose its silky texture.
The resulting whipped cream is fluffy and smooth, excellent as a topping for desserts or beverages. It can be used immediately or transferred into a piping bag for decorative use.
Homemade whipped cream yields approximately double the volume of the starting liquid. It can also be whipped by hand with enough effort and a balloon whisk, though electric mixers are faster and more consistent.
Ingredients
- 1 cup heavy cream 240mL, cold
- 1 to 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place a large mixing bowl or the bowl of a stand mixer along with the beaters or whisk attachment in the fridge or freezer until well chilled, at least 20 minutes.
- Add the cream, sugar (more or less, depending on how sweet you want it), and vanilla to the chilled bowl. Beat on medium speed until frothy and starting to thickened, about 2 minutes. Increase the speed to medium-high and beat until soft peaks form, 1 to 2 minutes. (Do not walk away! The cream whips quickly and if over-whipped, will become curdled and lose its silky texture.)
- Transfer the whipped cream to a piping bag or spoon into a bowl for serving.
Notes
- Use cold heavy cream straight from the refrigerator for better whipping results.
- Chill the mixing bowl and beaters in the fridge or freezer for at least 20 minutes to keep the cream cold while whipping.
- Adjust powdered sugar quantity to control the sweetness of the whipped cream to your preference.
- Watch closely when whipping; it can go from soft peaks to over-whipped quickly, which causes a grainy texture.
- Whipping by hand is possible but requires effort; a large balloon whisk helps incorporate air efficiently.
- One cup of heavy cream yields about two cups of whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 43g | 66% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 134mg | 45% |
| Sodium | 32mg | 1% |
| Potassium | 116mg | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 1749IU | 35% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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