How to Make Whipped Cream
Like most foods, homemade whipped cream is worlds better than the store bought stuff — which, let’s admit it, is pretty great, so that’s saying something. Its flavor is pure cream and its texture is velvety and supple.
Homemade whipped cream is more versatile. You can make your peaks firm or soft, depending on your preferences and how you’re using it. You can go as subtle as you like on the sweetness, or skip it altogether. And you can add all kinds of flavors: pumpkin spice, vanilla, bourbon, mint, lemon zest, and even savories, like Dijon mustard.
It’s also deceptively easy to make. The only trick, really, is keeping an eye on the cream as you whip it, so that it doesn’t go too far — you don’t want it to become grainy or so stiff that you can’t give it an elegant swirl. Our tip: Stop your mixer every now and then and check your peaks. Whipped cream is ready when the peaks are supple and fold over when you lift your beater out of them. Also, you’ll note that we use powdered sugar in this recipe; granulated sugar doesn’t integrate as well and can make your whipped cream gritty.
1 pt heavy whipping cream, chilled
2 Tbsp powdered sugar
- Put your mixing bowl and whisk or beaters in the fridge for at least an hour — or in the freezer for 15 minutes.
- Remove your bowl and whisk from the fridge, and pour the heavy whipping cream into the mixing bowl.
- Sift in the powdered sugar using a traditional sifter or a sieve.
- With the mixer on medium high, whisk the cream until soft to firm peaks form, depending on your preference.