Cream recipe

Homemade Whipped Cream

Learn how to form contemporary sugared homemade whipped cream with solely three straightforward ingredients. With its light-weight and stormy texture, the topping is that the excellent for pies, cakes, cupcakes, cheesecakes, trifles, and then a lot more!

Homemade Whipped Cream

Homemade Whipped Cream


Description

Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, it’s the perfect topping for pies, cakes, cupcakes, cheesecakes, trifles, and so much more!


Ingredients

  • 1 cup(240ml) cold heavy cream or heavy whipping cream
  • 2 Tablespoonconfectioners’ sugar or granulated sugar*
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  2. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works. This freezing trick is handy!

Notes

  1. Make-Ahead Instructions: Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works. This freezing trick is handy!
  2. Double Batch: This recipe can easily be doubled or tripled.
  3. Sugar: some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar and confectioners’ sugar is the way to go.

About the author

admin

Leave a Comment

1 Comment