Soft Whipped Cream
This is unadulterated whipped heavy cream, or you can add a little sweetness and a little flavor as you whip.
A couple of general tips:
^ Always buy Heavy Whipping Cream. Lighter creams will not whip up.
^ Always put your mixer bowl and whisk attachment in the freezer for at least 10 minutes before whipping cream
^ You'll get less splash and a better finished whip if you start out at medium speed then increase to high after the first few minutes.
^ Usually the best firmness for Whipped Cream is when you can remove the beater and the Whipped Cream makes soft peaks.
^ Unsweetened or unflavored Whipped Cream has its own charm. Do what is right for your purpose.
This recipe is for about 2 cups of finished Whipped Cream.
Easiest, most straightforward Whipped Cream
- 1 cup Heavy Whipping Cream (Cold)
- 1 tbsp Confectioners Sugar
- 1.4 tsp Vanilla Extract
Place mixer bowl and whisk in your freezer for 10 minutes so they can be as cold as possible.
Once they have chilled, place Heavy Whipping Cream in the bowl and assemble the mixer.
If using, stir in the Confectioners Sugar and Vanilla Extract.
Whip at medium speed for about 2 minutes, then increase speed to high.
Whip until cream forms soft peaks when the beater is lifted (stop the mixer periodically to check this).
Do Not Overbeat. Whipped Cream will reach a point where it cannot get any firmer and will begin to look grainy, heavy and a bit greasy. That means it is beginning to turn into butter.