Learn how to make Whipped Cream perfectly every time with these easy tips! It’s a fresh and fluffy concoction of just 3 ingredients: heavy cream, powdered sugar, and vanilla! Show
Enjoy this easy whipped cream on top of a slice of pumpkin pie or a hot cup of Irish Coffee. Customize it with vanilla, almond, or mocha extracts and alter the sweetness to fit your taste or recipe. What Cream to UseHeavy cream, or heavy whipping cream, has more than 30% fat and is the best choice for making whipped cream. It will stand up in peaks and hold up for several hours without melting or losing its shape when piped on top of pies or cakes. I have found that containers labeled simply “whipping cream” sometimes have lower milk fat and will make a runnier whipped cream, so look for the word “heavy” on the carton if you’re wanting a stiffer result. Make with a Mixer: Always start with very cold cream and a chilled bowl. The colder the cream is the quicker it will whip. With just 2 simple steps you’ll have it whipped up in a jiffy when using an electric mixer.
If using a stand mixer, be attentive! Over beating will turn the cream from fluffy peaks to lumpy butter in a matter of seconds if you’re not careful. No Mixer? No Problem!You can make whipped cream without a mixer by whisking or even by shaking in a jar! To make whipped cream by whisking can take up to 10 mins or more, so stretch those arms and get a good workout in making whipped cream by hand!
Making whipped cream in a jar is a simple activity that can involve the kids too. Pass it around, giving everyone a turn while you introduce them to the magic of food chemistry.
Be sure to loosen the lid every so often to release the vacuum pressure that will build as bubbles form! Try on Top These Desserts
5 from 40 votes↑ Click stars
to rate now! How to Make Whipped CreamA fresh and fluffy combination of just 3 ingredients! Prep Time 5 minutes Cook Time 0 minutes Chilling Time 15 minutes Total Time 5 minutes
5 from 40 votes↑ Click stars to rate now! Serving: 0.25cup | Calories: 115 | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 22mg | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
About the author Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! Free eBook! Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. latest & greatestCan heavy cream be used as whipped cream?Heavy cream and heavy whipping cream are best for making whipped cream—they whip up well and hold their shape. You can whip up whipping cream too, but it will have a lighter, airier texture and it won't hold its peaks for quite as long.
How long does it take for heavy whipping cream to turn into whipped cream?Watch for firm peaks (8 to 9 minutes).
If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture. If you take your whisk out of the cream, the peaks will be completely stiff. If you whip much more beyond this stage, you'll make butter.
How do you thicken heavy cream into whipped cream?Whisking cold cream
One of the best ways to thicken heavy cream is to keep it in the refrigerator until you start whisking it. What is this? Please don't pull it out to the counter until you are ready to work with it. Using room temperature cream will change its texture while whisking.
How do you whip the perfect whipping cream?Instructions. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.. Do not over beat.. |