Whipped Cream
Cold cream and a whisk transform into billowy peaks in just minutes.
Dietary
Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy
This basic whipped cream comes together with just three ingredients and a few minutes of whisking. Use it to top pies, cakes, hot chocolate, or fresh berries. Chilling the bowl and beaters beforehand helps the cream whip up faster and hold its shape longer.
Ingredients
- 1 cup heavy whipping cream, cold
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Method
-
Place a mixing bowl and whisk or beaters in the freezer for 10 to 15 minutes to chill.
-
Pour the cold heavy cream into the chilled bowl and add the sugar and vanilla extract.
-
Whisk or beat on medium-high speed until soft peaks form, 2 to 3 minutes, then continue whipping just until stiff peaks form and hold their shape.
-
Use immediately, or cover and refrigerate up to 2 hours, rewhisking briefly if it separates before serving.
Rate this recipe
Whipped Cream
This basic whipped cream comes together with just three ingredients and a few minutes of whisking. Use it to top pies, cakes, hot chocolate, or fresh berries. Chilling the bowl and beaters beforehand helps the cream whip up faster and hold its shape longer.
5 min 16 oz 52 cal
Ingredients
- 1 cup heavy whipping cream, cold
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Method
- 1
Place a mixing bowl and whisk or beaters in the freezer for 10 to 15 minutes to chill.
- 2
Pour the cold heavy cream into the chilled bowl and add the sugar and vanilla extract.
- 3
Whisk or beat on medium-high speed until soft peaks form, 2 to 3 minutes, then continue whipping just until stiff peaks form and hold their shape.
- 4
Use immediately, or cover and refrigerate up to 2 hours, rewhisking briefly if it separates before serving.