Ingredients
Scale
- 1 cup heavy cream or heavy whipping cream
- 2 tablespoons powdered sugar or granulated sugar
- 1 teaspoon clear vanilla extract
Instructions
- Chill the mixing bowl and beaters in the freezer for 15 minutes or overnight to help the peaks form faster.
- In the chilled bowl, combine the cream, sugar, and vanilla extract. Start blending at low speed, then increase to medium-high speed.
- Blend until the cream doubles in size; this may take some time, so be patient.
- For soft peaks, whip until it resembles melted ice cream, with light swirl marks when lifting the beaters.
- For medium peaks, whisk until it retains closer swirl marks, creating a dollop similar to that on pumpkin pie.
- For stiff peaks, continue whipping until it has tight swirl marks and resembles Cool Whip; avoid over-mixing to prevent a butter-like consistency.
- Use immediately or cover tightly and store in the refrigerator, ideally within 24 hours for best texture.
Notes
Chilling the bowl and beaters can speed up the whipping process, yielding better results.
For different sweetness levels, adjust the sugar amount according to your taste.
This whipped cream can be flavored with cocoa powder or other extracts to create unique variations.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 51
- Sugar: 1g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.