Real Whipped Cream
Real Whipped Cream does not come from a pressurized can. But you know that, right?
We can’t think of anything that compares with Real Whipped Cream as a topping, except maybe buttercream. Agreed?
In this recipe, we take 35% cream and whip it up to fantastic billows. We use confectioner’s sugar in this Real Whipped Cream. It contains cornstarch, holding the peaks longer than regular sugar.
Serve this dessert topping with our Lemon Loaf Cake and fresh raspberries or strawberries.
Use it as a beverage topping!
Once you have achieved greatness with this recipe, you’ll find variations below for Vanilla Bean Whipped Cream and Chocolate Whipped Cream. It’s even more decadent.
Real Whipped Cream
Ingredients
- ¼ cup confectioner’s sugar
- 1 cup 35% cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Sift the confectioner’s sugar.
- Place the cream in the bowl of an electric mixer fitted with a whisk attachment.
- Add pure vanilla extract.
- Whisk on medium speed until it thickens up a bit.
- Start pouring the sugar into the cream.
- Continue to whip until soft peaks form, about 3 minutes.
- Use immediately or refrigerate for up to 2 hours, covered.
How to Make Vanilla Bean Whipped Cream
In this recipe, the vanilla bean will replace the pure vanilla extract.
To make Vanilla Bean Whipped Cream, place the 35% cream in a pot.
Take a vanilla bean and cut it in half, wrapping the other half in plastic for future use. Scoop out the inner pulp of the vanilla bean and add it to the pot, along with the half-bean pod. Cover and place in the refrigerator for 4 to 8 hours.
When ready to use, discard the pod and continue to follow the instructions on how to make Real Whipped Cream.
How to Make Chocolate Whipped Cream
To make Chocolate Whipped Cream, add an additional 2 tablespoons of unsweetened cocoa powder. Sift this together with the confectioner’s sugar and follow the directions above. Eliminate the pure vanilla extract.
Tips to Whip It Perfectly Each Time
Start with chilled 35% cream, bowl, and beaters.
Don’t over-mix! Remember to only whip on medium speed and watch what is happening to your whipped cream. If it’s overwhipped, it will start to fall apart and break.
If you want to ensure full control of the whipping process, whip it by hand. Use a large whisk and keep going. That’s what pastry cooks in training do!
How to Fix Broken Whipped Cream
If your whipped cream is broken, all may not be lost. Add a couple of tablespoons of 35% cream and fold in with a spatula.