Are you tired of store-bought whipped cream that falls flat? Get ready to transform your desserts with the most heavenly, cloud-like whipped cream you've ever tasted! This foolproof recipe will turn even novice home cooks into whipped cream maestros, elevating everything from pies and cakes to hot cocoa and fresh berries. In just 5 minutes, you'll create a luscious, silky topping that will have everyone asking for your secret.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill your mixing bowl and whisk or beater attachments in the freezer for 10-15 minutes before starting. Cold equipment helps cream whip faster and more effectively.
- Pour the cold heavy whipping cream into the chilled mixing bowl. Make sure the cream is very cold, straight from the refrigerator, for best results.
- Add powdered sugar and vanilla extract to the cream. The powdered sugar will dissolve more smoothly than granulated sugar.
- Using an electric mixer with chilled beaters, start whipping at low speed to incorporate ingredients, then gradually increase to medium-high speed.
- Whip the cream until soft peaks form. This means when you lift the beater, the cream forms gentle, slightly drooping peaks that hold their shape momentarily.
- Continue whipping, but be careful not to overbeat. Stop when stiff peaks form - the cream should stand up straight and firm when the beater is lifted.
- Use immediately or cover and refrigerate for up to 2 hours before serving. Gently re-whip if separation occurs.
Tips
- • Temperature is key! Always use ice-cold cream and chilled equipment to achieve the best volume and texture. • Use powdered sugar instead of granulated for a smoother, more seamless blend. • Watch your whipping carefully - the difference between perfect and over-whipped is just seconds. • For extra flavor variations, try adding a pinch of cinnamon, almond extract, or even a splash of liqueur. • If your cream starts to look grainy or separates, you've gone too far - start over with fresh cream. • Whipped cream is best used immediately, but can be stored briefly in the refrigerator if needed.
Nutrition Facts
Calories: 218kcal
Carbohydrates: g
Protein: g
Fat: 22g
Saturated Fat: g
Cholesterol: 75mg
