Whipped Cream Recipe
Whipped Cream Recipe is rich, creamy, and perfectly sweet. It’s the easiest way to elevate pancakes, waffles, crepes, pies, and fresh fruit.
Servings: 12 servings
Cost: $2.12
Equipment
Ingredients
- 1 cup heavy cream very cold, see note 1
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- If you have time, chill the mixer bowl and whisk in the freezer for 15 to 20 minutes. Make sure the cream has been refrigerated for at least 1 hour. (Don’t use it straight from the store.)
- Add the heavy cream, powdered sugar, vanilla, and salt to the chilled bowl. Using a stand mixer, whisk on low speed to combine. Gradually increase to high speed and whip until medium to stiff peaks form, about 1 to 3 minutes. Watch carefully to avoid overbeating.
- Taste and add more powdered sugar if desired. Use immediately or store in the refrigerator until ready to serve.
Notes
Note 1: Use high-quality heavy cream with no additives. Look for one with just cream listed as the ingredient. Choose heavy cream, not whipping cream. Whipping cream has about 30 to 36% fat, while heavy cream (also called heavy whipping cream) has about 36 to 40%.
Storage: Store leftover whipped cream in an airtight container in the refrigerator for up to 10 hours. Before serving, whisk briefly with a cold whisk for 10 to 15 seconds to restore the texture.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 15mg | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg