5 minutes
A luscious, airy whipped cream perfect for topping desserts or serving alongside fresh berries.
Heavy Cream, chilled
cups
0 oz
teaspoons
1. Start Whipping
Start by pouring the chilled heavy cream into the bowl of your stand mixer. Add the sugar and vanilla extract. Attach the whisk attachment and set the mixer to medium-low speed. Whip the mixture until it starts to become foamy. This initial step is crucial because it gradually incorporates air into the cream, setting the stage for the perfect texture.
2. Increase Speed
Once the cream begins to foam, increase the mixer speed to medium-high. Continue whipping for about 1 to 2 minutes, keeping a close eye on the cream. You're aiming for the point where the cream forms peaks, but they aren't fully set yet. This is the sweet spot where the cream is just shy of soft or stiff peaks, giving you control over the final texture.
3. Finish Whipping
At this stage, remove the bowl from the mixer. Use a hand whisk to finish whipping the cream to your desired texture. This allows you to have precise control, ensuring you don't over whip and end up with butter. Your perfectly whipped cream should have a luscious, airy texture, ready to top desserts or serve alongside fresh berries. Enjoy!
Use heavy cream or heavy whipping cream with a fat content of about 36-40% for proper structure and stability.
Start at a lower speed and increase to medium-high, stopping at the desired consistency to avoid making butter.
Chill your bowl and whisk (or beaters) in the freezer for at least 15 minutes, and use cream straight from the fridge.
Gently fold whipped cream into mixtures with a spatula to maintain its airy texture.
Serve whipped cream immediately or keep chilled until ready, re-whipping gently if necessary.
Comments (0)