Description
Creamy homemade whipped cream elevates desserts with its cloud-like texture and rich flavor. Simple ingredients and quick preparation make this classic topping a delightful addition you’ll love drizzling over pies, cakes, and fresh berries.
Ingredients
Scale
Main Ingredients:
- 1 cup (237 milliliters) heavy cream
Sweeteners:
- 2 tablespoons (30 grams) powdered sugar
Flavor Enhancers:
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Retrieve a pristine mixing vessel and electric whisks, then refrigerate for 15-20 minutes to ensure optimal chilling.
- Transfer cold heavy cream into the thoroughly cooled container.
- Gracefully incorporate powdered sugar and pure vanilla essence, ensuring no dry pockets remain.
- Activate electric whisks at medium-high velocity, moving in consistent circular motions around the bowl’s interior.
- Monitor cream’s transformation, watching for soft, billowy peaks that gently curl when beaters are lifted.
- Cease whisking precisely when cream maintains delicate, cloud-like structure – avoiding aggressive mixing that could transform mixture into butter.
- For ideal presentation, transfer whipped cream immediately to serving dish or seal within airtight container.
- Refrigerate prepared cream for maximum freshness, consuming within 24 hours of preparation for optimal texture and flavor integrity.
Notes
- Refrigerate your mixing bowl and beaters beforehand to ensure the cream whips up faster and holds its shape better.
- Use cold heavy cream with high fat content for the fluffiest, most stable whipped cream that maintains its texture.
- Add powdered sugar gradually while whipping to control sweetness and prevent grainy texture, stopping when soft peaks form.
- Experiment with flavor variations by incorporating different extracts like almond, maple, or even a splash of liqueur for a gourmet twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 205 kcal
- Sugar: 5 g
- Sodium: 15 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 75 mg