Basic Whipped Cream
This recipe gives a step-by-step guide for making homemade whipped cream. For more of the theory, check out its main ingredient page.
Ingredients
- 1 cup (0.25 L) heavy or whipping cream, cold
- 1–2 tbsp granulated or powdered sugar to taste (optional)
- Flavoring of choice (e.g. vanilla; optional)
Steps
- Chill a mixing bowl and the beaters of an electric mixer in the refrigerator for at least 10 minutes. If using a mixer with multiple kinds of beaters, use the whisk attachment. This step is very important, because the cream will not rise if the mixer is warm.
- Pour the cold cream into the chilled bowl. Start whipping at medium speed until foamy.
- Continue whipping until you notice the cream thickening around the beaters and leaving visible traces. This is your sign to watch it carefully, as it's easy to overwhip.
- Continue whipping in bursts of 10–30 seconds until you reach the desired level of stiffness, checking regularly. Stop immediately if you notice small grains or lumps start to form in the smooth cream.
- Refrigerate until use.
More recipes with cream
Adapted from “Basic Whipped Cream” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.