Whipped cream is so delicious that it is almost a dessert in and of itself. It is simple. It is sweet. To make, start by placing a very clean mixing bowl into the fridge or freezer before using to chill for 15-20 minutes.
Pour two cups of heavy whipping cream into a mixer. If you’ve never made whipped cream, you will find it in a milk-type of carton in the dairy section. “Heavy whipping cream” is the very best. And the most sinful. And the most delightful.
Mix on medium to medium-high speed for about 3 minutes watching continuously.
You are looking out for what are called “soft peaks.” This is when the whipped cream can stand slightly by itself as in the picture above.
When you reach soft peaks, add about 1/2 cup of powdered sugar. Taste to make sure it is the sweetness you enjoy from whipped cream. Mix just about 30-60 seconds longer to reach hard peaks. This is when the whipped cream is obviously about to form a peak that stands on it’s own. If you like, stir in a teaspoon of vanilla extract or almond or mint or orange or… well, let’s just say the possibilities are endless. Once you’ve had real whipped cream, you can’t go back to the can.
Great uses for whipped cream:
- fruit trays
- pancakes & waffles
- ice cream sundaes
- and, oh, so much more!