So quick and easy to make – fresh whipped cream takes just a few minutes and is perfect on everything from pies and pastries to fresh berries. See the notes below for Spiced Whipped Cream and Stabilized Whipped Cream – which stays fluffy and light for a lot longer.
Whipped Cream
Servings
3
cupsPrep time
10
minutesIngredients
1 1/2 cups cold heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
Directions
- In a chilled bowl, and with chilled beaters, whip the whipping cream just until it starts to hold its shape.
- Add the powdered sugar and vanilla.
- Whip just until stiff peaks form – do not overbeat or the cream will deflate. Use immediately or refrigerate.
Notes
- Starting with a very cold bowl, beaters and whipping cream helps ensure a good, thick whipped cream.
- To make Spiced Whipped Cream, add 1 1/2 tsp cinnamon and 1/2 tsp ginger when adding the powdered sugar and vanilla.
- To help your whipped cream keep its shape for several hours (for pies and pastries,) make Stabilized Whipped Cream: sprinkle 1/2 tsp unflavored gelatin (I use Knox brand) over 1 1/2 Tbsp water in a small glass bowl. Allow to sit for 2 minutes. Microwave in 5 second increments, stirring each time. When the gelatin is dissolved, set it aside while you whip the cream. After adding the powdered sugar and vanilla, beat the whipped cream for 30 more seconds, then add the gelatin. Continue to whip until it’s finished.
