Description
Delicious and airy whipped cream perfect for desserts.
Ingredients
Scale
- 1 cup heavy cream (very cold)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Place mixer bowl and whisk in freezer for 15–20 minutes to chill. Make sure the cream has been chilling in the fridge for at least an hour. (Don’t use it straight from a grocery store.)
- Pour heavy cream, sugar, vanilla, and salt into the cold bowl (attached to a stand mixer) and whisk on low speed to combine.
- Gradually increase to high speed until medium to stiff peaks form, about 1–3 minutes. Watch carefully to avoid overbeating.
- Near the end of the time, taste and adjust sugar to taste (adding more if needed).
- Store any unused whipped cream in an airtight container for up to 10 hours. When ready to use, briskly re-whisk (with a cold whisk) for 10–15 seconds.
Notes
- For best results, use very cold equipment.
- Adjust sweetness to your preference.
- Unused whipped cream can be stored in the fridge for a limited time.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 3g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg