Best 7 Classic Whipped Cream Recipes
Classic whipped cream, a culinary staple known for its light and fluffy texture, is an indispensable ingredient in a myriad of desserts, from towering cakes and pies to refreshing summery trifles. This versatile topping, born from the simple yet magical combination of heavy cream, sugar, and air, has the innate ability to elevate any confection to extraordinary heights. Join us as we explore the art of creating this culinary delight, sharing tips and techniques to achieve the perfect whipped cream that will transform your culinary creations into masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
WHIPPED CREAM
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 20m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
Steps:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
HOMEMADE WHIPPED CREAM
Steps:
- Place a small bowl and mixer beaters in the freezer for about 5 minutes.
- Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.
Nutrition Facts : Calories 462 calories, Carbohydrate 16 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.3 mg, Sugar 12.8 g
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
HOMEMADE WHIPPED CREAM
Looking to take your desserts to the next level? Homemade whipped cream is the answer. A thousand times better than the stuff out of a can, fresh sweetened whipped cream can transform any cake, pie, cupcake, biscuit or shortcake from a dessert that is good, into a dessert that is great. Whip it by hand if you're up for the challenge or use your trusty hand mixer for effortless whipped cream. Once you master this recipe, you can say goodbye to lackluster desserts and hello to a new world of deliciousness.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 2
Steps:
- In chilled medium bowl, beat whipping cream with electric mixer on high speed.
- Add powdered sugar before stiff peaks form.
- Beat ingredients until stiff peaks form.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 2 Tablespoons, Sodium 0 mg, Sugar 2 g, TransFat 0 g
CLASSIC WHIPPED CREAM
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try the mascarpone variation below.
Provided by Erin Jeanne McDowell
Categories Dessert Milk/Cream Vanilla Thanksgiving Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 1, 3, or 4 cups, depending on the batch you choose
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes. Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla, if using, and mix to combine.
- Do Ahead: Plain whipped cream is best made just before it is used, but you can intentionally under-whip the cream (to just under soft peaks), then finish by whipping by hand when you're ready to serve. It will hold this way for up to 4 hours. The mascarpone variation can be made up to 6 hours ahead and held in the refrigerator. Whip a few times gently to refresh before using.
- Variation
- Mascarpone Whipped Cream: Reduce the cream by half. For a half batch, use 75 g / ⅓ cup mascarpone; for a full batch, 113 g / ½ cup; and for a mile-high batch, 170 g / ¾ cup. Place the mascarpone and sugar in the mixer bowl and whip on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl well, then reduce the speed to medium-low and add the cream in a slow, steady stream. Raise the speed to medium-high and whip until the mixture is smooth and reaches medium peaks. Add the vanilla, if using, and mix to combine.
CLASSIC WHIPPED CREAM
Steps:
- In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes.
- Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving.
WHIPPED CREAM
There's little more simple, or delightful, than whipped cream. This version makes it extra special, infusing the cream with a vanilla bean to elevate its flavor. But you can steep the cream for less than 24 hours, or not at all, for a treat that can bring joy to even the most jaded of hearts.
Provided by Jonathan Reynolds
Categories easy, quick, dessert
Time 15m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Infuse the cream with vanilla bean in the refrigerator for 24 hours. Discard the bean. Whip the cream, sugar and vanilla extract (if not using bean) to soft peaks.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 6 grams
Tips:
- Use heavy cream: Whipping cream or heavy cream is essential for making whipped cream. It contains a higher fat content (36-40%) compared to regular cream, which allows it to whip up better and hold its shape.
- Chill everything: Before you start whipping, make sure the cream, beaters, and bowl are all thoroughly chilled. This helps the cream whip up faster and prevents it from becoming too soft.
- Whip gradually: Start whipping the cream on low speed, then gradually increase the speed to medium-high. This helps incorporate air slowly and prevents the cream from becoming grainy.
- Don't overwhip: Keep an eye on the cream as it whips. Once it reaches soft peaks (when the peaks just start to hold their shape), stop whipping. Overwhipping can cause the cream to become stiff and grainy.
- Flavor it up: Once the cream is whipped, you can flavor it with various ingredients such as vanilla extract, powdered sugar, cocoa powder, or fruit purees. Be creative and experiment with different flavors to create delicious variations.
Conclusion:
Whipped cream is a versatile and delicious topping that can elevate any dessert or beverage. With the right ingredients and technique, you can easily make perfect whipped cream at home. Whether you prefer it plain or flavored, whipped cream adds a touch of elegance and indulgence to any occasion. So next time you're looking for a special treat, try making your own whipped cream using these tips. Your taste buds will thank you!
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