1cup(240ml)heavy creamor heavy whipping cream, cold
½teaspoonpure vanilla extract
Hand Mixed Whipped Cream
Refrigerate a large metal bowl and the 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.
Stand/Hand Mixer Whipped Cream
In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and vanilla to the bowl. 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 and smooth consistency is reached, about 2 minutes for soft peaks. Stop at this point, or continue to whip in 15-second intervals until medium or stiff peaks form. Be careful, the consistency will change quickly.
Blender Whipped Cream
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, gently stir. This should make soft peaks. If needed, process for 5 more seconds. Stop at this point or continue to blend for 5-seconds for medium peaks and 10 additional seconds for stiff peaks.
Food Processor Whipped Cream
Add heavy cream, powdered sugar, and vanilla to the food processor.
Process on 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.
Stabilized Whipped Cream
Add water to a microwave-safe bowl and sprinkle gelatin on top. Let the mixture stand for 5 minutes, it will harden.
Microwave the gelatin mixture on high power in 5-second increments until the gelatin dissolves, about 15 seconds total. Stir and allow to slightly cool, but not harden before adding to the cream. If the gelatin solidifies, microwave for 5 seconds.
In a stand mixer fitted with the whisk attachment, add cream, powdered sugar and vanilla.
Mix on low speed (setting 2) until bubbles form, 1 minute.
Turn speed to medium (setting 5), when a trail of cream forms (just below soft peaks), about 2 minutes.
Slowly pour in the gelatin mixture, then increase speed to medium-high (setting 8) until desired peaks form, about 30 to 60 seconds.
Recipe Yield: 2 cups
Serving Size: 1/4 cup
When to Stop Whipping:
Soft peaks: Looks like stirred yogurt and doesn’t hold a peak when lifted.
Medium peaks: Looks like cool whip and peak slightly falls over when lifted.
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 cream softens, can be stirred and still cold. This could take 15 to 45 minutes depending on the size of the batch. Stir with a spoon to gently mix together before using.