Description
This classic whipped cream recipe includes options for a stabilized version, perfect for piping, spreading, or dolloping on desserts. Made with cold heavy cream, powdered sugar, and vanilla, it whips up quickly to a fluffy, creamy texture with choices ranging from soft to stiff peaks.
Ingredients
Scale
Whipped Cream
- 1 cup heavy/thickened cream or whipping cream, cold (NOT pouring cream)
- 1/2 cup icing sugar/powdered sugar, sifted (substitute 2 tbsp white sugar if preferred)
- 1 tsp vanilla extract (economical option)
- OR 1 tsp vanilla bean paste (recommended “good” option)
- OR seeds from 1 vanilla pod (premium option)
- Optional: mascarpone cheese (if making stabilized cream, quantity as desired)
Instructions
- Prepare the ingredients: Ensure the cream is cold for the best whipping results. Choose your vanilla flavoring: vanilla extract, vanilla bean paste, or vanilla pod seeds. Sift the icing sugar to avoid lumps.
- Whip the cream: Place the cold cream, sifted icing sugar, chosen vanilla, and mascarpone if stabilizing, into a mixing bowl. Using an electric beater on medium-high speed, whip the mixture, moving the beaters around the bowl evenly.
- Check stiffness: Whip for about 1 1/2 minutes for soft peaks, which hold gentle dollops, or whip for around 2 minutes for stiff peaks, ideal for piping decorations. If you increase quantity, extend whipping time accordingly.
- Use the whipped cream: Once the desired stiffness is achieved, use a piping bag fitted with your chosen nozzle to pipe cream onto cakes or desserts. Alternatively, spread it over pies or dollop onto fresh fruit for a delicious finish.
Notes
- Always use cold heavy/thickened or whipping cream, not pouring cream, to ensure proper whipping.
- Sifting the icing sugar prevents grainy texture and lumps.
- Mascarpone can be added for stabilized cream that holds shape longer, especially useful for piping.
- The type of vanilla used can affect flavor and cost: vanilla extract is economical, vanilla bean paste offers great flavor, and vanilla pod seeds give a premium taste with visible specks.
- Whipping time varies with the amount of cream; larger batches require longer whipping to reach desired peaks.
- Soft peaks work well for dolloping and spreading, while stiff peaks are best for decorative piping.