How To: Make Whipped Cream

Need a lacto ovo vegetarian side dish? How To: Make Whipped Cream could be a great recipe to try. For 50 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 111 calories, 1g of protein, and 11g of fat each. 78 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Gimme Some Oven. If you have rum extract, bourbon, powdered sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns an improvable spoonacular score of 4%. Try How to Make Whipped Cream from Scratch, How to Make Coconut Whipped Cream, and Make-Ahead Whipped Cream for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using. (A whisk attachment is preferable, but normal beaters work well too.)When ready, remove the bowl and beaters and pour in the cream and sugar. Using a mixer, begin by beating the cream on low speed for about 30 seconds (otherwise you'll get splashed!). Then increase speed to high, continuing to beat until soft peaks form.(The cream will go through a few stages! First it will be totally liquid, then covered in a zillion bubbles - as pictured below. Then finally it will begin to stiffen until soft peaks form. You can test this by just lifting the beaters up out of the cream. If the resulting peak has a top that bends over slightly, you've got it!)At this point feel free to briefly beat in an extra teaspoon or two of flavoring (vanilla extract, etc.), just until mixed through.Serve immediately, or refrigerate for up to 2 hours before serving.1 cup of cream yields approximately 2 cups of whipped cream.

 

Step by step:

1. Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using. (A whisk attachment is preferable, but normal beaters work well too.)When ready, remove the bowl and beaters and pour in the cream and sugar. Using a mixer, begin by beating the cream on low speed for about 30 seconds (otherwise you'll get splashed!). Then increase speed to high, continuing to beat until soft peaks form.(The cream will go through a few stages! First it will be totally liquid, then covered in a zillion bubbles - as pictured below. Then finally it will begin to stiffen until soft peaks form. You can test this by just lifting the beaters up out of the cream. If the resulting peak has a top that bends over slightly, you've got it!)At this point feel free to briefly beat in an extra teaspoon or two of flavoring (vanilla extract, etc.), just until mixed through.

2. Serve immediately, or refrigerate for up to 2 hours before serving.1 cup of cream yields approximately 2 cups of whipped cream.

Nutrition Information:

covered percent of daily need