Whipped Cream is awesome and is seriously one of my favorite sweet treats. I personally love to eat it straight from the bowl, and who wouldn’t? It’s a dessert all on its own! It’s sweet, it’s extra fluffy, it’s perfectly creamy, it’s luscious, it’s decadent, it’s velvety and it’s complete melt in your mouth deliciousness. I could go on and on and on, and although it does taste amazing alone (I really could eat a whole bowl), it is traditionally an accompaniment to many desserts. It kicks them up a notch by adding a tasty, creamy sweet element.
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What is Whipped Cream?
Many people don’t know how easy this is to make. It’s simply whipped heavy cream and a bit of sugar and vanilla. That’s it! Literally, just add all the ingredients into one bowl and whip it up until it’s light and fluffy, which takes no time at all. Just a few minutes and you have the perfect finishing touch to any dessert. Pies, cheesecakes, fruit, hot chocolate, coffee, cake, cookies, crumbles, ice cream, really anything you can think of.
And don’t stop there. It’s used mostly as an accompaniment, but make it the star by adding different flavors. Flavor it with chocolate, peanut butter, almond extract…my favorite, citrus zests, freeze dried fruit powder, jams and jellies, liquor, or any extract. The possibilities are endless.
Don’t be Intimidated
Whipped Cream may seem intimidating at first, but once you give it a whirl, you’ll be hooked. As quick as it is to put together, the creaminess and flavor cannot be matched. It will put Cool Whip and other spray creams to shame, plus you can keep those pesky additives and artificial ingredients out.
Let’s Start Making Some Whipped Cream!
It’s easy. It’s simple, and such a cinch to make. Only a few minutes are between you and a delicious bowl of whipped cream. Whipped cream is exactly as the name states. Whipped cream. It’s heavy whipping cream whisked until light, airy and fluffy with the addition of powdered sugar and vanilla extract. There really is no right or wrong amount of sugar. Cater to your taste. I always prefer it on the sweeter side!
Use a larger bowl than what you think you’ll need. The cream does double in volume. Pour the cold cream into your bowl along with the powdered sugar and vanilla extract. Turn on your mixer to medium speed while keeping a close eye on the cream. I wouldn’t suggest high speed as it’s too easy to over whip. Just pay attention and once it’s thick (you’ll know when you look at it. The beaters will leave ripples when the cream isn’t thin anymore), and at this point, turn your mixer off immediately. You’re looking for medium to stiff peaks. Test it by taking out the whip. The cream will form a peak which will hold its shape and either slightly fall or stand straight up.
Always make your own. It’s more than half the cost and you literally just throw everything in a bowl and wait for it to whip up fluffy!
A Few Frequent Questions ???
- How do I know when it’s done? When the cream has formed medium to stiff peaks. When you take your whisk out, the cream will form peaks and either fall slightly or hold its shape.
- How do I know if it’s over whipped? Once you go past stiff peaks, you’ll start into the butter making phase. If you’re not too far past saving, you may add a bit of heavy cream and rewhip.
- How long will it last? I keep mine in the refrigerator for up to three days, it does, however, deflate after a bit of refrigeration so do be prepared to rewhip if necessary.
Heavy Cream vs. Whipping Cream
You cruise to the refrigerated section and you come across whipping cream and heavy cream. Which one do you buy? Don’t panic, both will whip up nicely, although heavy whipping cream has a higher fat content having to contain at least 36% or more milk fat. Some premium brands even have up to 40%. Heavy whipping cream yields a thicker, fluffier, slightly denser texture opposed to just whipping cream which contains around 30% milk fat. This creates a lighter, more soft and thin texture, but is great in a pinch, still tasting incredible. However, it won’t hold its shape as well as heavy whipping cream. If you’re looking to ice a cake or pipe a design, heavy cream is your go to. Other milk products such as half and half or table cream won’t whip up at all.
Fluffy, sweet, creamy, silky smooth whipped cream. The perfect accompaniment to any dessert.
- 1 Pint Heavy Cream
- 1/4 Cup Powdered Sugar Add more or less depending on how sweet you’d like it.
- 1 tsp Vanilla Extract
1. In a large mixing bowl, add heavy cream, powdered sugar and vanilla extract.
2. Start to mix on low speed and increase to medium speed until it doubles in volume and is light and fluffy. For medium peaks – soft and slightly falls when the whisk is taken out. For stiff peaks – whip until distinct ripples form and when the whisk is taken out, it holds its shape.
3. Use as desired and enjoy!
A Few Tips & Tricks
- Keep the cream cold, very cold until use.
- Use a high-quality heavy cream without additives or preservatives, you’ll certainly be able to tell the difference.
- You may use a stand mixer or electric. And if you’re feeling up to it, a bowl, whisk and a bit of elbow grease will yield great whipped cream as well!
- Expect it to double in volume- use a large bowl.
- Pay attention if you walk away, you just might end up with butter. Make sure you’re watching closely.
- Whipped cream is great on everything, especially cake! Stabilize your whipped cream to frost cakes for long term use and gorgeousness.
Check out my other icings that are incredibly delicious and super versatile. You won’t be disappointed!
Keep it Sweet
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