Whipped Cream
Homemade Whipped Cream is easier to make from scratch than you think and tastes so much better than store-bought!
Servings: 4
Ingredients
- 1 cup heavy cream
- 2 Tbsp powdered sugar
Instructions
- Place metal mixing bowl and whisk into the freezer for 10 minutes.
- Add heavy cream to the bowl and start the mixer at low speed then increase speed to medium-high and beat until soft peaks form, about 1 minute.
- Pause the mixer and add sugar and flavorings if using.
- Start the mixer again and beat at medium-high speed for about 2-3 minutes until medium-stiff peaks form.
Notes
- I recommend using heavy cream because it has a higher milk-fat content!
- Chill the mixing bowl and beaters in the freezer for 10 minutes before starting
- A stand mixer works best for this recipe but you could also use a hand mixer.
- Mixing by hand is not recommended!
- Don't add sugar in the beginning!
- Always keep an eye on the cream while beating it so you don't over-beat it.
- Overbeating results in the separation of the cream into butter and liquid.
- Fresh whipped cream is best served the day it is made – it’s not meant to keep for longer-term storage.
- Add more or less sugar depending on the dish the sweetened cream is for. Using two to four tablespoons of sugar per cup of whipping cream adds a perfect sweetness that is not overpowering.
- Keep in mind that whipped cream will melt if you put it on a warm or hot dessert!
Nutrition
Calories: 221kcal | Carbohydrates: 6g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg