Look no further for your go-to whipped cream recipe. 3 simple ingredients is all you need. 1 cup of whipping cream will make two cups of whipped cream which is the perfect sized recipe for a chocolate cream pie, but don’t forget to keep a dollop aside for your hot chocolate!
Start by chilling your mixing bowl and whisk attachment in the freezer for 5-10 minutes. You want everything nice and cold because Its the fat in the cream that traps air bubbles resulting in nice and fluffy whipped cream. If the fat gets too warm, the air escapes, which means your whipped cream won’t be as fluffy. 35% heavy cream will give you the best results.
In this recipe I use confectioners sugar. It contains a small amount of cornstarch, which can help stabilize whipped cream, but it needs to be added at the end of the process for this to occur. If you’re using regular granulated sugar, add it into your mixing bowl at the beginning so that it has time to dissolve.
Whipped cream
Prep Time
7 min
Cook time
0 Min
Yield
2 cups
INGREDIENTS
- 1 cup heavy cream
- 3 Tbsp confectioners sugar
- 1/2 tsp vanilla extract
DIRECTIONS
- Add heavy cream, and vanilla to cold bowl and beat with electric mixer on high for several minutes until soft peaks form.
- Add the confectioners sugar and beat until stiff peaks form.
If you over-mix the whipped cream it will become lumpy . To fix; mix in fresh, whipped cream a tablespoon at a time with your mixer on low speed until the lumps disappear.
Use immediately or store in an airtight container for 3-4 days in the refrigerator. It can also be stored in the freezer for up to 3 months.
Prairie Sweets & Eats 