Here is a simple recipe for homemade whipped cream. Just a little bit of sugar and a flavourful touch of vanilla make this a perfect add-on to many desserts. Fun fact, whipped cream with a touch of vanilla is called Chantilly Cream.
Keep cream cold until ready to beat. Use a chilled glass or stainless steel bowl and hand held beaters for best results.
Pour 1 cup whipping cream into a deep bowl (to prevent splattering).
Begin beating the cream on low, then turn to high. After about 1 minute you’ll notice the cream get a little thicker, but it will still drip off the end of the beater, this is when to add sugar and vanilla.
Continue to beat the cream for another 45 seconds. Check the tips of the beater and observe the peaks – are they drooping (soft peaks that flop down) or standing straight up (stiff peaks that hold their shape).
Continue to beat and stop every 20 seconds to check the cream. The cream can go from smooth and stiff to grainy very quickly. Don’t be tempted to go any further once you have smooth stiff peaks. Stop whipping. You are done.
Keep refrigerated until ready to use. Store in an airtight container for 2 days.
Notes
Makes 2 cups whipped cream.Store in an airtight container for 2 days. If liquid starts to separate, gently re-whip before using.Surprise! You can freeze whipped cream. Try putting in a piping bag and making little rosettes on a parchment lined baking sheet. Freeze the rosettes and use on top of hot chocolate!