There’s nothing better than the sweet softness of freshly whipped sweet cream on top of your favorite berries, sandwiched between cake or pavlova layers, or dolloped on top of a hot chocolate. An easy classic to wrap into your basics belt.
Equipment
- Whisk or hand mixer
- Spatula
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Ingredients
- ¾ cup Heavy Cream
- 2 ¾ tbsp Powdered Sugar sifted
- ½ tsp Vanilla Extract
Instructions
- Combine all ingredients in a bowl. Using a hand whisk, manually whisk from side to side or up and down. This whips without the extra effort of going round and round! You can also use an electric mixer, just be careful not to over mix!
- Your cream should become shiny and glossy as you whip.
- Once cream becomes decently thick - still “soft” but not liquid - use a spatula to lightly stir for final thickness
Notes
*While you can use a mixer (standing or hand) be very careful to not overbeat your cream, you can’t come back from that. Overbeaten cream has a greasy flavor to it because the fats have started to solidify as you whip. Aka it’s not whipped cream and it’s not butter, it’s no bueno.
*If you are placing your whipped cream in a piping bag, note that the pressure of squeezing the bag wlll also thicken the cream. If using a piping bag, I recommend whipping the cream slightly less and let it thicken the remainder of the way in the bag.
