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Basic Whipped Cream

Basic Whipped Cream — a dairy recipe, 3 ingredients.

Dairy

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup (0.25 L) heavy or whipping cream, cold
  • 1–2 tbsp granulated or powdered sugar to taste (optional)
  • Flavoring of choice (e.g. vanilla; optional)
Make it lactose-friendly
  • 1 cup (0.25 L) heavy or whipping cream, cold → lactose-free whipping cream or chilled coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Chill a mixing bowl and the beaters of an electric mixer in the refrigerator for at least 10 minutes. If using a mixer with multiple kinds of beaters, use the whisk attachment. This step is very important, because the cream will not rise if the mixer is warm.
  2. Pour the cold cream into the chilled bowl. Start whipping at medium speed until foamy.
  3. Continue whipping until you notice the cream thickening around the beaters and leaving visible traces. This is your sign to watch it carefully, as it's easy to overwhip.
  4. Continue whipping in bursts of 10–30 seconds until you reach the desired level of stiffness, checking regularly. Stop immediately if you notice small grains or lumps start to form in the smooth cream.Overwhipped cream—note the graininess compared to the above image.
  5. Refrigerate until use.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0