Then, whip at high speed for 2-3 minutes, or until light and fluffy. Add confectioners sugar and slowly mix until ingredients are fully combined. Stand Mixer: We don’t own one anymore but I imagine you’ll have the same not-enough-liquid issue as the immersion blender. In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute. Otherwise, you’ll need to at least double the ingredient amounts so the blender’s head is immersed in the cream. If your stick blender has a whisk attachment you may have better luck using it. Mostly the blender just sprayed little dots of cream everywhere. Immersion Blender: Even using the tall cup that came with our blender, there’s not enough liquid for it to properly whip up. While you can use the basic beaters, our inexpensive hand mixer has a whisk attachment that’s perfect for making whipped cream. It takes just a few minutes and I don’t end up with a sore wrist afterward. Hand Mixer: This is my favorite tool for the job. While everything else is pretty negotiable, you need the cream to be heavy and cold.īalloon Whisk: Works great but it takes longer and requires some elbow grease. To get started, grab 1/4 cup or 2 ounces of chilled heavy whipping cream. If serving on a hot day or want a more stable whipped cream, stabilize by adding 1 tablespoon marshmallow fluff.How to Make a Small Batch of Whipped Cream.Start with 2 tablespoons of powdered sugar and increase if desired. Use chilled heavy whipping cream or heavy cream.Chill your mixing bowl for 30 minutes in the freezer prior to making. In your chilled bowl, combine the heavy cream, confectioner sugar and vanilla.Personally I only add 2 tablespoons of powdered sugar, but add to taste.ĭreamy and creamy. Next add in 2 to 4 tablespoons sifted powdered sugar and again, start the mixer on low and increase the speed to high until thick. Stop once the cream has slightly thickened. Start the mixer on low speed and gradually increase to medium to medium-high. Once chilled, fit the bowl into your mixer and pour in 2 cups heavy whipping cream Add in your powdered sugar and vanilla and continue mixing on medium speed until you reach very soft peaks, barely holding their shape. In a cold mixing bowl, whip your heavy for 15 seconds on medium speed until its foamy. The theory is that the colder the bowl, the faster it will whip up, stay fluffy and cold. If your gelatin is too cold, heat again until its melted (5 seconds). So what’s the trick to making the best whipped cream?Ĭhill the bowl! Place the mixing bowl and beater attachments into the freezer up until the moment desert is about to be served or at least 20-30 minutes prior to making the whipped cream. powdered sugar – For sweetening and flavor.real vanilla extract – Gives the whipped cream subtle flavor.heavy whipping cream – Or heavy cream is a must.To Make the Best Homemade Whipped Cream You Will Need: And I can’t imagine pie or strawberry shortcake without it. I’ll even let you in on a secret trick to making it fast!Īs a kid, I loved watching the heavy cream transform in front of my eyes into billowy fluffy clouds. However, it’s quite the opposite! The 3 (!!!) ingredients are simple, the flavor and creamy luscious texture is incomparable. When I was younger, I used to think making whipped cream was some hard elaborate orchestration. If at all possible, I try to go the extra mile and make homemade whipped cream from scratch whenever serving dessert.

Heavy cream is whipped with vanilla extract and sifted powdered sugar for the perfect dessert topping. Whether it’s for topping pie, hot cocoa or strawberry shortcake, there’s nothing better than homemade whipped cream.

Whipped cream recipe with sugar