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Whipped Cream

Everyday Food, May 2005


All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time. Then dollop on a piece of pie, spoon onto shortcakes, or layer in parfaits.

How to Make Whipped Cream
Makes about 2 cups.

1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.

2. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.

Note: 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.

Helpful Hints
Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.

Choice of Tools
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.

Adding Flavor
If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar in step 2.

Making Ahead
Whipped cream can be refrigerated, covered, for up to two hours before serving.

Comments (12)

  • 10 Jul, 2014

    I am so glad that I found your website. You recipe for making whipped cream is exactly what I needed. I have seen over the years so many nice and pretty things that you have made to include your delicious recipes. Now I have more of a chance of making some of your items my-self. Thank you.
    Felaine

  • 26 Mar, 2014

    Looks very tasty :)
    CheersPagina scommesse

  • 26 Mar, 2014

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  • 28 Feb, 2014

    very lovely Mart can whipped cream be use to decorate a wedding cake

  • 13 Nov, 2013

    Looks very tasty :)

    Cheers
    Pagina

  • 3 Jul, 2013

    Wow this must be really good can't wait to try this one.

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  • 2 May, 2013

    Made this yesterday, have to say that freezing the whisk really helped!

  • 30 Apr, 2013

    You know, I never realised whipping cream is as simple as actually whipping the cream! MIND BLOWN.

    Thank you Martha Stewart, you are a godess.

  • 4 Apr, 2011

    Good point, I'm not sure what soft peaks are! This sounds great, I am going to try with Kindergarten class. I wonder if we can make it in baby food jars, like butter? Hopefully we end up with soft peaks and whipped cream, not butter!

  • 26 Mar, 2011

    I find it interesting that 95% of whipped cream recipes online don't state how long (in minutes) it takes for the cream to turn to soft or medium peaks. Junior cooks will not know what 'soft peaks' looks like.

  • 26 Jun, 2008

    chilling the wisk really works! had a smooth and voluminous whipped cream.

  • 29 Nov, 2007

    Very good, delicious and we like it in Cream Puffs especially, besides on top of pies.