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Whipped Cream

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    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.
    The Martha Stewart Show, March 2007
    • Yield Makes about 2 cups
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    Ingredients

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

    Directions

    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 Note

    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.

    Recipe Reviews

    Reviews (3)

    • HannahKaley
      2 Jun, 2009

      Excellent, just don't make butter lol!

    • MrDark
      8 May, 2009

      what is heavy cream??

    • mmsrjs
      7 May, 2008

      THIS IS BEST EVER TASTED, CAN ALSO TURN IT PINK WITH SOME CHERRY JUICE ADDED. MAKES A LOVELY PRESENTATION

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