Equipment
- 1 whisk
- 1 stand mixer, or hand mixer optional
- 1 bowl cooled
Ingredients
- 1 cup (or 240 ml) Heavy cream (30-40% fat)
- 1 1/2 tbsp (25 grams) Granulated sugar
- 2 1/2 tbsp (25 grams) Powdered sugar (optional)
Instructions
- If working in a hot kitchen or during summer, place your mixing bowl and whisk or hand mixer attachments in the fridge for 30 minutes before starting.
- Pour 1 cup of cold heavy cream into the chilled bowl. Begin mixing on medium-high speed.
- Once the cream starts to thicken slightly, add 1 1/2 tbs of sugar. Continue mixing on medium-high speed.
- Whip the cream until soft peaks form. Keep mixing until the peaks become stiff and hold their shape without falling back. Avoid overmixing, as this can turn your whipped cream into butter.
Notes
Keep It Cool: Always use cold ingredients and tools to ensure the best results. On a hot day, refrigerate your bowl and whisk for at least 30 minutes before use.
Clean Equipment: Make sure your bowl, whisk, or mixer attachments are completely clean and grease-free to help the cream whip properly.
Scaling Up: For larger batches, double the recipe and use powdered sugar instead of granulated sugar to avoid sugar granules in the whipped cream.
Volume Conversion: If your recipe calls for 1 cup of whipped cream, start with 1/2 cup of heavy cream to account for the increase in volume.
Flavor Additions: Add vanilla extract, cinnamon, fruit jam, or any other flavoring just before the cream reaches stiff peaks for a customized twist.
Choose the Right Cream: Heavy cream with a fat content of 30-40% works best for whipping. The higher the fat content, the stiffer your whipped cream will be.
Stabilize Your Cream: For whipped cream that lasts longer:
- Add 90 grams of cream cheese or mascarpone at the start of the recipe.
- Use 1 tsp of gelatin, dissolved and cooled, mixed in with the sugar once the cream begins to thicken.