Whipped Cream
Light, fluffy whipped cream made with just three simple ingredients.
Ingredients
Base
- 1 ½ cups cold heavy cream straight from the refrigerator
- ½ cup powdered sugar sifted if lumpy
- 1 teaspoon pure vanilla extract
Instructions
- Place a medium metal mixing bowl and whisk attachment in the freezer for at least 10 minutes to chill thoroughly.
- Remove the chilled bowl from the freezer. Pour in the cold heavy cream, then add the powdered sugar and vanilla extract.
- Using an electric mixer fitted with the whisk attachment, beat on low speed for about 30 seconds to combine and dissolve the sugar.
- Increase speed to medium, then gradually to high. Continue whipping as the mixture thickens from foamy to smooth and creamy.
- Beat until stiff peaks form. Lift the whisk; if the peak stands straight without folding over, it is ready. Do not overmix.
- Use immediately or store in an airtight container in the refrigerator for up to two days. For best texture and volume, enjoy the same day.
Notes
Organic Cream Tip: Organic heavy cream often has a higher fat content, which creates a thicker and more stable whipped cream ideal for piping.
Rescue Method: If slightly over-whipped and grainy, gently fold in 1 to 2 tablespoons of cold heavy cream by hand until smooth. If fully separated into butter and liquid, it cannot be reversed.
Piping Tip: For bakery-style swirls, use a large star tip and fill your piping bag only two-thirds full for better control.
Nutrition Facts
Per Serving 0.25 cup- Calories: 123 kcal
- Carbohydrates: 6 g
- Protein: 1 g
- Fat: 11 g
- Saturated Fat: 7 g
- Cholesterol: 41 mg
- Sodium: 11 mg
- Potassium: 23 mg
- Sugar: 5 g
- Vitamin A: 437 IU
- Vitamin C: 1 mg
- Calcium: 19 mg
- Iron: 1 mg