Making delicious whipped cream doesn’t require much effort. With the right ingredients, technique and equipment, you can have light, fluffy whipped cream in no time.

PREPARATION:

• First, chill your heavy cream in the refrigerator until it’s just above freezing. A colder cream will whip up more quickly and with more volume, so it’s important not too let your cream get too warm.
• Once it’s cold, pour it into a stand mixer bowl or a bowl that you can fit a hand mixer head into.
• Add the powdered sugar and vanilla extract, if using, and start the mixer on low speed.
• You don’t want to start the mixer on high, or it will inhibit the cream from properly whipping.
• Gradually increase the speed of the mixer until it reaches highest speed and mix until the cream forms soft peaks when you lift the whisk attachment away.
• By whipping on high, the cream will incorporate enough air to ensure your whipped cream is light and fluffy.
• Don’t overbeat the cream however, as it will start to look grainy and thin. Refrigerate until you’re ready to use the cream.

This easy recipe is perfect for all sorts of desserts, from layer cakes and tarts all the way to fresh fruit and ice cream pies. It’s a versatile, delicious topping that’s sure to bring any dessert to the next level.

Frequently Asked Questions

Q: What is the best way to make whipped cream?
A: The best way to make whipped cream is to chill heavy cream in the refrigerator until it’s just above freezing, then pour it into a stand mixer or bowl that’s suitable for a hand mixer. Next, add the sugar and vanilla extract, then start the mixer on low speed and gradually increasing it until the cream forms soft peaks. Be sure to not overbeat the cream or it will become grainy and thin.

Q: How long will this whipped cream last?
A: Homemade whipped cream will generally last for 24 hours if stored properly in the refrigerator. The cream should be strained through a sieve and covered with plastic wrap before refrigerating.

Q: Can I use a different type of sugar for this recipe?
A: Yes, you can certainly use a different type of sugar for this recipe. If you prefer, you can use granulated sugar, turbinado sugar, or even coconut sugar.

Easy Fluffy Whipped Cream

Recipe by Dish Lingo

0.0 from 0 votes

Course: DessertCuisine: American, EuropeanDifficulty: Easy

Servings

2

cups

Prep time

5

minutes

Making delicious whipped cream doesn’t require much effort.

Ingredients

• 1 cup heavy cream, chilled

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract or vanilla bean seeds

• 1 -2 tablespoons bourbon (optional)

Directions

• First, chill your heavy cream in the refrigerator until it’s just above freezing. A colder cream will whip up more quickly and with more volume, so it’s important not too let your cream get too warm.
• Once it’s cold, pour it into a stand mixer bowl or a bowl that you can fit a hand mixer head into.
• Add the powdered sugar and vanilla extract, if using, and start the mixer on low speed.
• You don’t want to start the mixer on high, or it will inhibit the cream from properly whipping.
• Gradually increase the speed of the mixer until it reaches highest speed and mix until the cream forms soft peaks when you lift the whisk attachment away.
• By whipping on high, the cream will incorporate enough air to ensure your whipped cream is light and fluffy.
• Don’t overbeat the cream however, as it will start to look grainy and thin. Refrigerate until you’re ready to use the cream.