To make whipped cream, start with chilled heavy cream, a sweetener like powdered sugar or maple syrup, and vanilla extract. Chill the mixing bowl and beaters as well for best results. Combine the ingredients in the chilled bowl, then beat at low speed, gradually increasing to medium-high until soft, medium, or stiff peaks form depending on your preference. Be careful not to overbeat, or it will turn into butter. The whipped cream will keep refrigerated for up to 5 days and can be gently re-whipped if it loses volume.
Basic Ingredients:
- 1 cup heavy cream (chilled)
- 1 tablespoon sweetener (maple syrup, honey, or powdered sugar)
- 1 teaspoon vanilla extract
Instructions:
- Chill your mixing bowl and beaters in the freezer for at least 15 minutes.
- Pour the heavy cream, sweetener, and vanilla into the chilled bowl.
- Start beating at low speed, then gradually increase to medium-high speed.
- Beat until the cream roughly doubles in volume and forms peaks:
- Soft peaks: cream holds a light swirl.
- Medium peaks: cream holds swirl marks firmly but softly.
- Stiff peaks: cream stands up straight and firm.
- Use immediately or store covered in the fridge up to 5 days. Lightly re-whip if needed.
Tips:
- Use cold heavy cream and cold equipment to get the best texture.
- Avoid over-whipping to prevent turning the cream into butter.
- You can add flavor variations like cinnamon, extracts, or cocoa powder.
This method provides light, fluffy whipped cream perfect for desserts and drinks.
