To make whipped cream with heavy cream, follow these expert steps:
- Chill everything : Start with very cold heavy cream and chill your mixing bowl and whisk or mixer attachments in the freezer for about 10-30 minutes. Cold tools and cream whip better and faster
- Combine ingredients : Pour 1 cup of cold heavy cream into the chilled bowl. Add 2 tablespoons of powdered sugar (or granulated sugar) and ½ teaspoon of vanilla extract for flavor
- Whip the cream : Using a hand mixer, stand mixer, or whisk, begin beating on low speed to avoid splattering, then gradually increase to medium-high speed. Whip until the cream thickens and soft to medium peaks form-this usually takes 2-4 minutes. Medium peaks mean the cream holds a peak that slightly droops when you lift the whisk
- Check for stiff peaks : Continue whipping just a little longer until stiff peaks form, where the peak holds its shape firmly without collapsing. Be careful not to overwhip, or the cream will become grainy and eventually turn into butter
- Serve or store : Use immediately as a topping for desserts or refrigerate in a covered container for up to 24 hours. Whipped cream can lose texture if frozen
Summary of key tips:
- Use very cold heavy cream and chilled equipment for best results.
- Start whipping slow, then increase speed gradually.
- Watch closely to stop at the right peak stage.
- Sweeten with powdered or granulated sugar and add vanilla for flavor.
- Avoid overwhipping to prevent curdling.
This simple method yields about 2 cups of fluffy, sweetened whipped cream perfect for pies, cakes, hot chocolate, and more
