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Whipped Cream

Use this fluffy whipped cream from pastry chef Sarabeth Levine's "Sarabeth's Bakery: From My Hands to Yours" cookbook to top her Triple-Chocolate Chocolate Pudding.

  • Yield: Makes about 2 cups
Whipped Cream

Source: The Martha Stewart Show, February 2011


  • 1 cup heavy cream, preferably pasteurized (not ultra-pasteurized), chilled
  • 3 tablespoons superfine sugar
  • Seeds from 1/4 Plumped Vanilla Beans, or 1/4 teaspoon pure vanilla extract


  1. Place a medium bowl and beaters (or whisk) in freezer until very cold, 5 to 10 minutes.

  2. Prepare an ice-water bath. Remove bowl from freezer and set in ice-water bath; add heavy cream. Fit the beaters into a handheld mixer and mix on high speed until cream is lightly thickened and beater leaves a trail on the surface.

  3. Gradually add sugar and vanilla and continue beating until soft peaks form.

Cook's Note

Whipped cream can be made a few hours ahead of time and kept refrigerated until ready to use; lightly whisk before serving.

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