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.

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Ingredients

Ingredient Checklist

Directions

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

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  • Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, up to 2 hours before serving.

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.

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

Variations

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.

Reviews (4)

52 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 5
Rating: 3.0 stars
01/01/2020
I made the whipped cream day before Thanksgiving and refrigerated it. It was almost flat the next day I took out to serve with pumpkin pie. What did I do wrong?
Rating: 5 stars
07/20/2018
MMmm yummy delicious.
Rating: Unrated
06/02/2009
Excellent, just don't make butter lol!
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Rating: Unrated
05/08/2009
what is heavy cream??
Rating: Unrated
05/07/2008
THIS IS BEST EVER TASTED, CAN ALSO TURN IT PINK WITH SOME CHERRY JUICE ADDED. MAKES A LOVELY PRESENTATION