Whipped Cream
This recipe outlines a straightforward method for preparing classic whipped cream using just two ingredients: sugar and heavy whipping cream. It emphasizes the importance of chilling equipment to achieve stiff peaks and provides a tip for storing leftovers, ensuring a light and airy topping perfect for various desserts.
Equipment
- 1 Metal Mixing Bowl Chilled for optimal whipping
- 1 Metal Whisk Chilled for optimal whipping; alternatively, a stand mixer with whisk attachment
- 1 Airtight Container For storing any unused portion
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
For perfectly stable whipped cream, always ensure your bowl, whisk, and cream are thoroughly chilled. This low temperature prevents the fat globules from warming and breaking, which can lead to a grainy texture or over-whipping into butter. While the recipe suggests sugar, consider adding a touch of vanilla extract or a pinch of salt to enhance the flavor. Be mindful not to over-whisk; stop as soon as stiff peaks form to maintain a light, airy consistency. For a richer, more luxurious cream, use heavy cream with at least 36% milk fat.