Whipped Cream
This simple recipe yields light and airy whipped cream, perfect for topping desserts. The key to its success lies in chilling your equipment and whipping the heavy cream with sugar until stiff peaks form. It's a quick and easy way to elevate any sweet treat.
Equipment
- 1 Metal Mixing Bowl Must be thoroughly chilled
- 1 Whisk Manual or electric mixer whisk attachment, must be chilled
- 1 Airtight Container For storing any unused whipped cream
Ingredients
Main
- 2 tablespoons sugar
- 1 cup heavy whipping cream
Instructions
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Notes
Ensuring your mixing bowl and whisk are thoroughly chilled is paramount for achieving stable, firm peaks; warmth can quickly deflate the cream. For the best texture, opt for superfine (caster) sugar or powdered sugar, as they dissolve more readily, preventing a gritty mouthfeel. Avoid over-whipping, as this will result in a grainy, then ultimately, butter-like consistency. For enhanced flavor, consider adding a touch of pure vanilla extract or a hint of citrus zest. If storing, a brief re-whisking can restore its airy texture just before serving.