Basic Whipped Cream Recipe
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.
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract