Whipped Cream Recipe

Whipped Cream

1. 1

   Chill equipment

   Place the mixing bowl and beaters (or whisk attachment) in the refrigerator for at least 15–20 minutes before starting. Cold equipment helps the cream whip faster and hold structure.

2. 2

   Measure and flavor

   Remove the chilled bowl. Pour 2 cups of cold heavy cream into the bowl. Add 2 tablespoons confectioners' sugar, 1 teaspoon vanilla extract, and a pinch of fine salt. If you want a firmer, longer-lasting cream, add 2 teaspoons of cream stabilizer or 2 tablespoons (adjust to taste) of mascarpone instead of stabilizer.

3. 3

   Start whipping

   Using an electric mixer on medium speed (or a whisk if doing by hand), begin whipping. Whip steadily until the cream becomes frothy and starts to thicken. This usually takes 1–2 minutes with a mixer, longer by hand.

4. 4

   Soft peaks

   Continue whipping to reach soft peaks: when you lift the beaters, the cream should form peaks that droop at the tip. At this stage the cream is great for folding into mousses or dolloping on desserts where a softer texture is desired.

5. 5

   Firm peaks (if desired)

   For a stiffer whipped cream (for piping or holding shape on cakes), increase mixer speed to medium-high and whip until firm peaks form — peaks should stand upright with a slightly rounded top and not fall over. Be careful not to overwhip.

6. 6

   Avoid overwhipping

   Stop as soon as you reach the desired peak stage. If the cream becomes grainy and separated, it is overwhipped; you can often rescue it by adding 1–2 tablespoons of cold cream and gently whisking until smooth again.

7. 7

   Use or store

   Use the whipped cream immediately or store it covered in the refrigerator for up to 24 hours. Re-whisk briefly with a whisk or mixer for a few seconds if it loses some volume before serving.