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.