Pro tips for making whipped cream

This silky, light and delicious whipped cream is an easy topping that compliments many desserts. This is a stabilized version which can also be used for cake decorating.

This recipe is easy to make, uses only 3 ingredients and takes less than 5 minutes to make. It can also be flavoured in so many ways.

HOW TO MAKE  THE WHIPPED CREAM

1. Pour the heavy whipping cream into a large bowl.

2. Add in the powdered sugar and vanilla or your flavouring of choice. The powdered sugar increases the stability of the whipped cream. Powdered sugar contains some corn starch therefore contributes to a more stable product.

3. Using a stand mixer/ hand mixer, whip on high for a few minutes. Be sure to not overwhip the cream as it will begin to curdle and loose its silky texture.

4. You’ll know the cream is done when soft peaks are formed when the whisk is raised.

Flavourings which can be used for the whipped cream include;

  • Vanilla extract
  • Espresso powder
  • Rose water
  • Mint flavour
  • Cocoa powder

 

TIPS FOR THIS RECIPE

  • Use cold cream and a chilled bowl for best results
  • Whip on high speed.
  • Be careful not to over-whip the cream as it will start to curdle.
  • Whipped cream will last for 2 days in the fridge  but is best when it’s freshly made.

 

Whipped cream recipe

This silky, light and delicious whipped cream is an easy topping that compliments many desserts. This is a stabilized version which can also be used for cake decorating.
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 batch
Calories 1049kcal
Author Jerotich M

Ingredients

  • 500 ml heavy cream
  • 30 g powdered sugar
  • 10 ml vanilla extract

Instructions

  • Pour the heavy whipping cream into a large bowl.
  • Add in the powdered sugar and vanilla or the flavouring of choice. Whip on high for a few minutes. The cream whips quickly so keep a keen eye.
  • You'll know the cream is done when soft peaks are formed.

Notes

  • Use cold cream and a chilled bowl for best results.
  • Whip on high speed.
  • Be careful not to over-whip the cream as it will start to curdle.
  • Whipped cream will last for 2 days in the fridge but is best when it's freshly made.

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