Nothing beats the taste of freshly whipped cream, and making it from scratch is easier than you think! This traditional whipped cream recipe is perfect for topping desserts or adding a touch of elegance to your breakfast treats. Let's dive into this simple yet incredibly satisfying recipe.
Heavy cream is the star of the show, providing the rich, velvety texture we all love in whipped cream. The fat content in heavy cream is key to achieving that perfect whip. Powdered sugar is used instead of granulated sugar because it dissolves quickly and adds a smooth sweetness without any grainy texture. Finally, a touch of vanilla extract rounds out the flavor, giving the whipped cream a delightful aromatic hint.
This whipped cream is the perfect partner for fresh berries or a fruit salad. It's also delightful dolloped on top of a slice of warm apple pie or a steaming mug of hot chocolate. If you're feeling adventurous, try adding a spoonful to your morning pancakes or waffles for an indulgent breakfast treat.
First things first, chill your mixing bowl and beaters in the freezer for about 15 minutes. This might seem like an extra step, but trust me, keeping everything cold is crucial for achieving the best results. Cold equipment helps the cream whip up faster and hold its shape longer.
Once your bowl and beaters are chilled, pour 1 cup of heavy cream into the bowl. Start beating it with an electric mixer on medium speed. You'll notice the cream beginning to froth and thicken slightly.
As the cream starts to thicken, gradually add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. This gradual addition ensures that the sugar and vanilla are evenly distributed throughout the cream. Keep mixing as the cream continues to thicken.
Increase the speed to medium-high and continue to whip the cream until soft peaks form. This means that when you lift the beaters out of the cream, it should hold its shape but curl over slightly. Be careful not to overbeat — we want it light and fluffy, not butter!
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