Homemade whipped cream is one of those dishes that I've made so many times that I don't consider it a recipe. Once you know the basic proportions, you can get creative and flavor the whipped cream with everything from extracts to liqueurs to spices. Experimenting with different kinds of sugar will also result in varied texture and flavor.
The most important thing to remember when whipping cream is to use very cold heavy cream. If you have time, place the mixing bowl and mixers in the freezer before whipping, this will ensure that the cream forms even stiff peaks. Don't overmix, the whipped cream will become grainy, or worse, turn into butter. Learn an easy method you'll use over and over again here.
1 cup heavy cream
2 tablespoons sugar
- Pour the cream into a cold metal bowl. Beat with a hand mixer or standing mixer (with the whisk attachment) on low speed until frothy.
- Increase the speed to high and slowly add the sugar. Beat until thick fluffy stiff peaks form. Use immediately or refrigerate, covered in an airtight container for 5 hours.
Makes about 2 cups.
- For vanilla whipped cream, beat in 1 teaspoon vanilla extract (or the seeds scraped from 1/2 of a vanilla bean) with the sugar.
- For almond whipped cream, beat in 1 teaspoon of Amaretto or almond extract with the sugar.
- For pumpkin spiced whipped cream, beat in 1/4 teaspoon pumpkin pie spice with the sugar.
- Whipped Cream, Desserts
- North American