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Basic Whipped Cream Recipe

Basic Whipped Cream
Difficulty: Easy | Total Time: | Makes: About 2 cups

Homemade whipped cream, a.k.a. crème chantilly in fancy circles, tastes infinitely better than aerosol cans of the stuff or tubs of fake “whipped topping.” This basic, not-too-sweet recipe can also be customized to taste with flavored liqueurs or spices: Add cinnamon and top Apple-Honey Upside-Down Cakes with it, or add orange liqueur and serve it with Buttermilk and Brown Butter Waffles at your next weekend brunch.

Game plan: Whipped cream is best served immediately, but you can make it in advance by whipping the cream to soft peaks and refrigerating it for up to 2 hours. When ready to serve, continue whipping the cream to medium peaks.

What to buy: You can use store-bought vanilla extract in this recipe, but it’s just as easy to make your own.

INGREDIENTS
  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
INSTRUCTIONS
Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 2 to 3 minutes.) Serve immediately.
    Write a review | 4 Reviews
  • Basic Whipped Cream Recipe
    5

    what is the Canadian equivalent of heavy cream. The thickest we can get is 35%

  • Basic Whipped Cream Recipe
    5

    i have always used confectioners sugar...i wonder what the difference would be using granulated?

  • Basic Whipped Cream Recipe
    4

    I like my whipped cream best without vanilla. I feel the flavour of the cream really shines that way.

  • Basic Whipped Cream Recipe
    5

    Excellent, but my guess is that a beginning cook whipping cream for the first time might need to know that if you keep on keeping on, you get butter pretty damned quick. In fact, making butter that way is a fun project with little kids.

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