November 10, 2023

Whipped Cream

Bowl of Whipped Cream

Making whipped cream is simple, but a few tricks can help you achieve the best results.

Here are some tips for whipping cream:

  1. Start with Cold Cream: Make sure your heavy cream is very cold. Chill the cream, the mixing bowl, and the beaters, or whisk in the freezer for about 15-30 minutes before you start.
  2. Use Heavy Cream: Choose heavy cream with a high-fat content (at least 36%). The higher the fat content, the easier it is to whip.
  3. Chill the Mixing Bowl: A cold bowl helps the cream whip faster. You can place the mixing bowl in the refrigerator or freezer briefly before whipping.
  4. Add Sweetener and Flavorings at the Right Time: If you’re sweetening your whipped cream, add sugar or other sweeteners gradually after the cream has thickened a bit. Adding it too soon can interfere with the whipping process.
  5. Whip at Medium Speed: Start whipping at a medium speed to avoid splattering. Once the cream begins to thicken, you can increase the speed.
  6. Watch Closely: Whipping cream can go from soft peaks to stiff peaks quickly. Watch closely and stop whipping when you reach the desired consistency.

Remember that practice makes perfect; the more you whip cream, the better you’ll judge the right consistency and achieve the desired results.

Whipped Cream

Whipped Cream

Yield: 2 cups

Whipping cream is easy but there are some good tips and tricks to maximize your volume and flavor.


  • 1 cup cold heavy whipping cream
  • 2 Tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract


    1. Refrigerate your mixing bowl and whisk attachment 30 minutes prior to whipping your cream for best results, but any length of time helps

    2. Using a mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form, about 3 minutes.

    3. Take the bowl off the stand mixer and continue to whiop by hand until medium peaks form

    4. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream and fold it in gently by hand with a spatula until it loosens up

    5. Use immediately or cover tightly and chill in the refrigerator. This cream should stay stable for 2-3 days

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