This whipped cream recipe shows you how to make sweetened whipped cream that holds its shape. For best results make sure the whisk and bowl are ice cold.
Achieving stable, luscious whipped cream hinges on temperature; ensure your heavy cream, mixing bowl, and whisk are thoroughly chilled. This low temperature prevents the fat from melting, allowing it to emulsify and trap air effectively. Start on medium-low speed to build initial volume, then increase. Be vigilant to avoid over-whipping; stop just as soft peaks form, or you risk breaking the emulsion and creating butter. For variations, consider a pinch of salt to balance sweetness, or a touch of spirits like Grand Marnier for an adult twist. Adjust sugar to taste, remembering confectioners' sugar dissolves best.