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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 cups
whipped cream
Ingredients
Ingredient Checklist
1 cup heavy cream
1 to 2 tablespoons granulated sugar
Cook's Notes
A large handheld whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar in step 2.
Variations
If you prefer, you can replace the granulated sugar with an equal amount of confectioners’ sugar; to prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 cups
whipped cream
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
whipped cream
whipped cream
Ingredients
Ingredients
- 1 cup heavy cream
- 1 to 2 tablespoons granulated sugar
Directions
Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and a deep mixing bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.
In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.Whipped cream can be refrigerated, covered, for up to 2 hours before serving.
Cook's Notes
A large handheld whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar in step 2.
Variations
If you prefer, you can replace the granulated sugar with an equal amount of confectioners’ sugar; to prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream.
Cook’s Notes
A large handheld whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.
Variations
If you prefer, you can replace the granulated sugar with an equal amount of confectioners’ sugar; to prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream.
Reviews (5)
Add Rating & Review
53 Ratings
5 star values:
8
4 star values:
11
3 star values:
17
2 star values:
12
1 star values:
5
Reviews (5)
Add Rating & Review
53 Ratings
5 star values:
8
4 star values:
11
3 star values:
17
2 star values:
12
1 star values:
5
Add Rating & Review
53 Ratings
5 star values:
8
4 star values:
11
3 star values:
17
2 star values:
12
1 star values:
5
53 Ratings
5 star values:
8
4 star values:
11
3 star values:
17
2 star values:
12
1 star values:
5
53 Ratings
5 star values:
8
4 star values:
11
3 star values:
17
2 star values:
12
1 star values:
5
- 5 star values:
- 8
- 4 star values:
- 11
- 3 star values:
- 17
- 2 star values:
- 12
- 1 star values:
- 5
Martha Stewart Member
Rating: 3.0 stars
01/01/2020
I made the whipped cream day before Thanksgiving and refrigerated it. It was almost flat the next day I took out to serve with pumpkin pie. What did I do wrong?
Martha Stewart Member
Rating: 5 stars
07/20/2018
MMmm yummy delicious.
Martha Stewart Member
Rating: Unrated
06/02/2009
Excellent, just don't make butter lol!
Martha Stewart Member
Rating: Unrated
05/08/2009
what is heavy cream??
Martha Stewart Member
Rating: Unrated
05/07/2008
THIS IS BEST EVER TASTED, CAN ALSO TURN IT PINK WITH SOME CHERRY JUICE ADDED. MAKES A LOVELY PRESENTATION
Martha Stewart Member
Rating: 3.0 stars
01/01/2020
I made the whipped cream day before Thanksgiving and refrigerated it. It was almost flat the next day I took out to serve with pumpkin pie. What did I do wrong?
Rating: 3.0 stars
Rating: 5 stars
07/20/2018
MMmm yummy delicious.
Rating: 5 stars
Rating: Unrated
06/02/2009
Excellent, just don't make butter lol!
Rating: Unrated
Rating: Unrated
05/08/2009
what is heavy cream??
Rating: Unrated
05/07/2008
THIS IS BEST EVER TASTED, CAN ALSO TURN IT PINK WITH SOME CHERRY JUICE ADDED. MAKES A LOVELY PRESENTATION
All Reviews for Whipped Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Whipped Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
