Add Whipped Cream Recipe
Make Add Whipped Cream Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whipped Cream
Method
Whipped Cream
- 1
Chill equipment
Place mixing bowl and beaters (or whisk) in the refrigerator or freezer for 10–15 minutes until cold. Cold equipment helps the cream whip faster and increases volume.
- 2
Measure and sweeten
Pour 1 cup cold heavy cream into the chilled bowl. Add 1 tablespoon powdered sugar, 1 teaspoon vanilla extract, and a small pinch (about 1/8 tsp) of fine salt.
- 3
Optional stabilizer (gelatin)
If using unflavored gelatin as a stabilizer, sprinkle 1 teaspoon gelatin over 1 tablespoon cold water in a small bowl and let bloom for 3–5 minutes. Warm gently (10–15 seconds in microwave) until dissolved, cool slightly but not set, and add to the cream right before whipping.
- 4
Whip the cream
Using an electric hand mixer or stand mixer on medium-high speed, whip the cream mixture. Start on low to avoid splatter, then increase speed. Whip until soft peaks form (peaks that hold briefly then slightly droop), about 2–3 minutes. For firmer peaks (for piping), continue to 3–4 minutes until stiff peaks form (peaks stand straight). Do not overbeat or you will begin to make butter.
- 5
Taste and adjust
Taste and add a touch more powdered sugar or vanilla if desired; briefly whisk to incorporate.
- 6
Store or serve
Use immediately for best texture. If storing, transfer to an airtight container and refrigerate up to 24 hours; re-whip briefly if it loses volume. If you used gelatin, the whipped cream will hold shape longer (up to 48 hours refrigerated).