Whipped Cream Recipe
Make Whipped Cream Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Optional Ingredients
Method
Preparation
- 1
Chill the Equipment
Place the mixing bowl and beaters (or whisk) in the refrigerator for at least 15-20 minutes. Chilled equipment helps the cream whip faster and increases volume.
- 2
Measure Ingredients
In a measuring cup, pour 1 cup of heavy whipping cream. Measure out 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract.
Whipping the Cream
- 3
Combine Ingredients
Once the equipment is chilled, add the heavy whipping cream, granulated sugar, and vanilla extract to the chilled mixing bowl.
- 4
Start Whipping
Using an electric mixer on medium speed, begin to whip the cream. If you are using a whisk, beat vigorously in a circular motion.
- 5
Increase Speed
After about 1-2 minutes, increase the speed of the mixer to high (or continue whisking vigorously).
- 6
Watch for Stiff Peaks
Continue to whip the cream until it reaches soft peaks and then keep whipping until stiff peaks form. This will take around 3-5 minutes total. Be careful not to overwhip, as it can turn into butter.
Serving
- 7
Optional Sweetening
If desired, you can fold in 1 tablespoon of powdered sugar for additional sweetness or 1 tablespoon of cocoa powder for a chocolate flavor after the cream has reached stiff peaks.
- 8
Serve Immediately or Store
Whipped cream is best served immediately but can also be stored in an airtight container in the refrigerator for up to 24 hours. Re-whip briefly before serving if it has deflated.