Homemade Whipped Cream
Fresh cream whipped into pillowy soft peaks and lightly sweetened with a hint of sugar. The perfect topping for any dessert!
Servings: 2 cups
Ingredients
- 1 cup heavy cream (whipping cream), cold
- 2 tablespoon sugar (granulated or powdered)
Instructions
- Chill your bowl in the freezer for 10 - 15 minutes before you start whipping.
- Pour the cold cream into the cold bowl and with an electric mixer, (either stand mixer fitted with the whip attachment or handheld), turn the power on low to begin.
- If you are using granulated sugar, add it now so that the sugar granules will have time to melt a bit. If you are using powdered sugar, wait to add it at the end.
- After 30 seconds or so, turn your mixer up to medium-high.
- Keep an eye on the cream as you whip. The cream will start to bubble and then eventually begin to thicken up. It can take anywhere from 5 - 10 minutes for the cream to whip.
- You are looking for the medium-soft peak stage. This means that the cream will hold a bit of shape, but it won't be so stiff that it is no longer soft.
- Once your cream has reached the desired consistency then stop whipping and start eating!
Notes
Use your whipped cream immediately. If you would like to store it, place it in an airtight container in the refrigerator for up to 24 hours.
Alternatively, you can store leftover whipped cream in an airtight container in the freezer for up to 3 months.