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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

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Ingredients

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

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.

Directions

  1. Step 1

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

  2. Step 2

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

Source
The Martha Stewart Show, March 2007

Related Topics

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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