Whipping Cream

This whipped cream recipe is very quick to whip up and honestly anything made from scratch always tastes better. This sweetened whipped cream is a great topping for drinks, fruit, cakes, pies, crepes, and so much more. It is a definite staple you need in your recipe reservoir. Technically, since this whipped cream is slightly sweetened it is also known as Chantilly Cream.

Heavy cream and whipping cream are essentially the same thing aside from a small difference, the fat. Heavy cream/heavy whipped cream is much richer and contains at least 36% milk fat. Whipping cream contains 30-35% milk fat. Both can be used interchangeably in most recipes. Whipping cream is lighter, more softer compared to using heavy cream/heavy whipped cream which will be able to hold its shape longer. Ideally, go for the heavy cream/heavy whipped cream with the 36% milk fat. The photo on the right is to help since I got super confused in stores before..

I know a few recipes have said to put the bowl in a refrigerator for about 20 min prior or freezer for 10 min. I don't normally do that and it whips fine. If you're feeling ambitious then go for that step too. Just made sure the cream you are using is cold from the fridge.

To make this super easy whipped cream, add cold heavy whipping cream into a bowl with the powdered sugar and vanilla extract. Using an electric hand mixer or stand mixer with the whisk attachment whip on medium-high speed until cream is thick and stiff peaks form. Watch over the cream as it won't take too long until it is done. Stop your machine and test the peaks by lifting the whisk or use a spoon. Once the whipped cream holds its shaped then you're done, easy peasy.

I would make this same day as I intend on using it. You can store this the refrigerator for a few days just perhaps whip it when you want to use it as it may loose some volume overtime

Here are some examples of the different peaks.

*soft peaks resemble semi-melted ice cream. You can use this for floating on top of an Irish coffee. When mixer lifted, it will retain a light swirl mark.

*medium peaks are when you lift the beater (or just use a spoon) from the bowl and a slightly sturdy peak forms. The peak will slightly droop down but not loose shape entirely. It won’t be too soft and won’t be too heavy or curdled. Just stop and check the consistency of the whipped cream as you go.

*stiff peaks aka firm peaks, have an intensely rippled texture when you lift the beaters. Stiff peaks are less decadent as the former two although at this stage it would be good to ice a cake with. Once you reach this level of stiff peaks do not blend more or else it will curdle.

Whipping Cream Recipe:

Ingredients:

1 cup cold heavy cream or heavy whipping cream

2 tbsp powdered sugar

½ tsp pure vanilla extract

Directions:

1. Using an electric hand mixer or stand mixer with the whisk attachment, starting on low beat together the cold heavy whipping cream, powdered sugar, and vanilla extract. Then put on medium-high speed until desired thickness is reached, it whips up very quickly so keep an eye on it. If medium peaks are what you want, watch over cream but it usually takes about 2-3 minutes. Over beaten whipped cream will curdle. Once you’ve reached this point you are done.