Homemade Whipped Cream
Homemade whipped cream is the perfect finishing touch for many desserts and drinks.FromScratchBaking.net
Servings: 2 cups
Equipment
- 1 metal bowl (if using a hand mixer) OR
- 1 stand mixer with whisk attachment
Ingredients
- 1 cup heaving whipping cream (at least 36% milk fat)
- 2 tbsp powdered sugar
- 1 tsp vanilla
Instructions
- Before beginning, make sure everything is cold. The colder the heavy whipping cream is, the easier it will whip. Also place your metal mixing bowl and the whisk attachment (or whisk if making by hand) in the freezer for at least 15 minutes before whipping.
- Measure out the heavy cream (1 cup yields about 2 cups of whipped cream).
- Pour the cold heavy cream into the chilled bowl. Start whipping on low speed, gradually increasing the speed to medium as the cream begins to thicken. Don’t walk away – over-whipping is a common mistake.
- As the cream thickens, watch for soft peaks to form. Soft peaks hold their shape when you lift the whisk, but droop slightly at the tips.
- Once soft peaks form, gradually add the powdered sugar one tablespoon at a time.
- Add one teaspoon of vanilla extract and whip until just incorporated (be sure not to over whip).
- Stop whipping once stiff peaks form. Stiff peaks hold their shape straight up when you lift the whisk. Over-whipped cream will become curdled and lose its smooth texture.
- Use immediately or refrigerate. Homemade whipped cream can be stored in an airtight container in the refrigerator for up to 24 hours. However, the texture may soften slightly.