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Whipped Cream


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.

  • Yield: Makes about 2 cups

Source: Everyday Food, January/February 2005


  • 1 cup heavy cream
  • 1 to 2 tablespoons granulated sugar


  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. Makes about 2 cups.

Cook's Notes

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.

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