Simple Whipped Cream

By Yewande Komolafe

Updated Oct. 23, 2024

Simple Whipped Cream
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
5 minutes
Rating
4(283)
Comments
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Whipping cream in the summertime, or in a hot kitchen, doesn't require a background in thermodynamics. Still, this recipe features tricks that might be skipped in colder seasons, but are essential for airy, silky whipped cream in warmer temperatures. Feel free to customize the flavor of this whipped cream: A drop of peppermint or almond oil or a dash of your favorite spices will work well here. But add sparingly: Too much of anything other than the heavy whipping cream will keep you from achieving peaks of perfection.

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Ingredients

Yield:2 cups
  • 1cup cold heavy whipping cream
  • 2tablespoons granulated sugar
  • ½teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

152 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 11 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chill a large, wide stainless steel mixing bowl in the refrigerator or freezer. Once the bowl is very cold, add the cream, sugar and vanilla, and use a whisk to beat the ingredients until soft peaks form, 2 to 3 minutes. You can use an electric hand mixer, but whip slowly on a medium-low speed only until thickened. To prevent overwhipping, finish whisking by hand until soft peaks form.

  2. Step 2

    Use immediately or cover and refrigerate for up to 4 hours until ready to use. Serve whipped cream alongside cake or pie or as a topping for ice cream, puddings and trifles.

Ratings

4 out of 5
283 user ratings
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Comments

Kat

I always seem to have left-over whipped cream. I read somewhere to place dollops of the left-over whipped cream on a flat try lined with parchment paper, freeze the dollops, then when frozen place in a plastic baggie and put back in the freezer. It worked great; I ended up using dollops in my morning coffee….

LH

To avoid a "gritty" whipped cream, use confectioner's sugar instead of granulated.

Ara

The recipe doesn’t state what happens if you overwhip. The answer is butter. The cream separates and you end up with sweet butter and sweet buttermilk.

Terry

Found this recipe because I wasn’t sure of the vanilla proportions and so made this as suggested. The sugar was the right amount but the vanilla was way too much and it overpowered the cream. Will try again but start with half the recommended vanilla.

Mel

I prefer to whip cream until it is stiff, not soft peaks because then it last longer in the fridge if I have left overs and I usually do. I know it will turn to butter if over whipped but I've never gone that far.

Brenda P Boyd

I love that this recipe uses granulated sugar. For some reason, I hate powdered/confectioners sugar. I always feel like it adds a chemically taste. Like's it's been treated with something bizarre.

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