How to Make Whipped Cream

Prep: 15

Cook: 0

Total Time: 15

Yield: 8 servings

Course: Condiment

Cuisine: American

Calories: 118kcal

Learn how to make perfect whipped cream 4 ways! Whisking by hand, with a stand mixer, blender, and food processor.

Refrigerate a large metal bowl and whisk for 15 minutes before making the whipped cream.
Add the heavy cream, powdered sugar, and vanilla to the chilled bowl. Slightly tilt the bowl and vigorously whisk until the desired peak stiffness is reached. For soft peaks about 4 minutes, for medium peaks 5 minutes, and stiff peaks 5 ½ minutes.

In a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar, and vanilla. Alternatively, if using a hand mixer, use the whisk or beaters attachment and a large bowl; whipping times may vary.
Whip the mixture on medium-low speed (setting 4), until the cream is frothy with bubbles on the surface, 1 minute. Increase the speed to medium-high (setting 8) and whip until a fluffy, smooth consistency is reached, about 1 to 2 minutes for soft peaks. Stop at this point, or continue to whip in 5-second intervals until medium or stiff peaks form. Be careful, the consistency will change quickly.

Add heavy cream, powdered sugar, and vanilla to the blender. Process on the lowest setting (variable speed 1 on a Vitamix) for 10 seconds. Immediately increase the speed to the highest setting (variable speed 10 on a Vitamix) and process until thickened, about 10 seconds. Immediately stop and check the stiffness, and gently stir.
This should make soft peaks. If needed, process for an additional 5 seconds. Stop at this point or continue blending for 5-seconds for medium peaks and 10 additional seconds for stiff peaks.

Add heavy cream, powdered sugar, and vanilla to the food processor. Process at high speed for 30 seconds, immediately stop to check the stiffness. This should give soft peaks. Stop here or continue processing for 5 seconds for medium peaks, 10 additional seconds for stiff peaks.

Recipe Yield: 2 cups
Serving Size: 1/4 cup
When to Stop Whipping: For Soft Peaks - Looks like stirred yogurt and doesn’t hold a peak when lifted. For Medium Peaks - Looks like Cool Whip and peaks slightly when lifted. For Stiff Peaks - Looks like shaving foam and holds a peak when lifted.
Less-Sweet Whipped Cream: Sugar can be reduced to 2 tablespoons.
Sweetener Substitutes: Granulated sugar can be substituted for powdered sugar. Honey or maple syrup can be used, reduced to 2 tablespoons for the recipe.
Storing: Store in an airtight container in the refrigerator for up to 2 days. Briefly whisk if water begins to weep from the cream or loses some volume.
Freezing: Freeze in an airtight container for up to 1 month. Defrost at room temperature until the cream softens, can be stirred, and is still cold. This could take 15 to 45 minutes, depending on the batch size. Stir with a spoon to gently mix together before using.

Recipe Link

Recipe Video