Thursday, March 30, 2017

Whipped Cream

This is my go-to recipe for whipped cream. It's not too sweet, so the freshness of the cream shines through. A hint of vanilla adds a little depth to one of the staples of the dessert topping world.

This recipe calls for powdered sugar because powdered sugar has cornstarch in it, and that helps the whipped cream hold its stiffness over time.


1 cup heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract


Pour all of the ingredients into a chilled mixing bowl with the whisk attachment and beat on medium speed until stiff peaks form. Chill and enjoy.

If you plan on storing your whipped cream for any length of time, be sure to seal it in an airtight container with cling film pressed directly on the whipped cream. Since there is so much fat in whipped cream, it can attract bad fridge smells and tastes if not properly sealed.


Here is a quick video I made to take you through the process

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