Whipped Cream



  1. Chill a medium-sized bowl and mixer beaters in the fridge for 10 to 15 minutes (this is especially important if your kitchen is warm).
  2. Pour cream into bowl.
  3. Beat with a mixer on medium high speed until cream begins to thicken.
  4. Add sugar (taste a small amount to determine sweetness).
  5. Add vanilla.
  6. Continue to beat until the cream forms soft or stiff peaks, as you prefer.
  7. Do not over beat or the cream will separate.
  8. Use immediately.


Refrigerate unused portions.

It is best to whip the cream just before serving. If you have guests you can whip it just before they arrive and then refrigerate.

For cocoa whipped cream, click here.

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