Description
This whipped cream recipe is perfect for topping desserts.
Ingredients
Scale
- 1 cup (240g/ml) heavy cream or heavy whipping cream, cold
- 2 Tablespoons granulated sugar or confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
- Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.
- If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
- Use immediately or cover tightly and store in the refrigerator for up to 24 hours.
Notes
- For best results, keep the heavy cream very cold before whipping.
- This whipped cream can be flavored with additional vanilla or other extracts.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 52
- Sugar: 1.5g
- Sodium: 5mg
- Fat: 5.6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 20mg