Growing up I didn't know whipped cream came in any form other than the tub you find in the frozen section of the grocery store. And don't get me wrong, that stuff was consumed by me and my siblings with no complaint. But when I was introduced to fresh creamy whipped cream as an adult, I never went back! There is no substitute for the real stuff in this case and the fresher the cream the better your end result will be. That's why I came up with my extra creamy whipped cream, that's a huge hit in my house!
Light and sweet, whipped cream tops any dessert beautifully.... or you can enjoy it by the spoonful (I sometimes do). Keep a pint of heavy cream on hand and whip this up in no time for yourself or guests. If you need something to put this extra creamy whipped cream ON, check out our amazing Spiced Pumpkin Cheesecake Recipe.
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🔪 Whipped Cream Instructions
I've always seen lots of tips online about making sure your bowl, whisk and ingredients are all super cold to ensure proper whipping. To be honest, I've never found this necessary. I always use "Heavy Whipping Cream" for this creamy whipped cream recipe... nothing less. It is always pulled directly from the fridge, of course. My bowl is often coming straight from being washed or just from room temperature and I've never encountered a problem.
You can also find many chefs and home cooks alike who swear that whipped cream needs to be made immediately prior to serving. This is intended to avoid the cream deflating after sitting for a while. Again, this hasn't proved a problem for me. I can't say why that is for certain. My best guess is a combination of using an electric mixer rather than the old school method of hand whisking and bringing the peaks to slightly stiffer consistency than some.
💭 How to Make it Extra Creamy
I whisk whipped cream until soft to medium peaks form, then scrape the bottom and sides of my bowl and turn back on until stiff peaks. This may be controversial, I know! Your classically trained chefs would likely gasp at this idea of stiff peaks in whipped cream rather than soft peaks. This is why I like baking and cooking at home and not in a restaurant. Personal preference reigns supreme in my kitchen! Try it both ways and you decide. But if you plan to keep your extra creamy whipped cream for more than a couple of hours, this method works best!
📖 Recipe
Equipment
- 1 stand mixer fitted with whisk attachment
- 1 large mixing bowl
Ingredients
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Combine all ingredients in bowl of a stand mixer.
- Mix on medium speed until thickened slightly. Stop and scrape bottom and sides of bowl.
- Continue whisking on high speed until medium peaks form. Stop and scrape bottom and sides of bowl again.
- Return to high speed, watching closely, until stiff peaks form. Turn off and fold by hand gently to be sure all mixture is evenly whipped. Use immediately or store covered, in refrigerator for up to 2 days. If mixture appears to weep (separate) while storing it can be re-whipped to freshen before use.
Nutrition
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