The other day I was talking to a friend when they revealed that they didn’t know how to make whipped cream. I didn’t believe them at first, because following a whipped cream recipe is unbelievably easy. In fact, it’s so simple that you don’t need a recipe after you’ve done it once or twice. Homemade whipped cream (and clotted cream, for that matter) is one of those things you can whip up (heh) in under a minute that tastes so good you’ll get the Martha Stewart Seal of Approval from your friends and family.
It’s really easy to learn how to make whipped cream. All you need is three basic ingredients, a beater/mixer, and a bowl. A good whipped cream recipe is actually the simplest thing you can make for dessert – it literally only takes a minute, and you can mix it with chocolate cake, fruit, ice cream, or any other delightfully sweet thing for a perfect end to your meal.
At our house, homemade whipped cream has become our default summer dessert – I mix up a batch, add fresh strawberries or peaches from the farmers market, and viola! An amazingly fresh dessert that’s not packing on a ton of fat or sugar. How perfect is that?
- 1 pint heavy whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Pour whipping cream into a medium-sized mixing bowl. Add sugar and vanilla.
- Beat with a hand mixer on high until the cream starts to stiffen up. You’ll notice that at first everything will flow around the beaters for a bit, then the whole thing will suddenly seize and begin to clump together at about 30-45 seconds. This is where you should stop – your whipped cream will still be light and airy at this point. If you beat it for two long, you’ll end up with butter! Which can be nice, but not for topping ice cream or piping onto cakes.
- Feel free to add a little more sugar if you like your whipped topping recipe even sweeter. Be sure to add just a few tablespoons as a time, and it’s very easily to make this recipe too sweet. If that happens, just add more heavy cream and keep beating.