Best Classic Whipped Cream Recipes

Classic Whipped Cream image

Provided by Erin Jeanne McDowell

Yield 1, 3, or 4 cups, depending on the batch you choose

Number Of Ingredients 12

Half batch (for covering only a portion of a 9-inch / 23-cm pie or for a very thin top layer):
118 g / ½ cup heavy cream
25 g / 2 tablespoons granulated sugar
3 g / ½ teaspoon vanilla extract (optional)
Full batch (for generously covering the whole pie):
235 g / 1 cup heavy cream
50 g / ¼ cup granulated sugar
5 g / 1 teaspoon vanilla extract (optional)
Mile-high batch (for when you're feeling all fancy-pants):
353 g / 1½ cups heavy cream
66 g / ⅓ cup granulated sugar
7 g / 1½ teaspoons vanilla extract (optional)

Steps:

In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes. Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla, if using, and mix to combine.
Do Ahead: Plain whipped cream is best made just before it is used, but you can intentionally under-whip the cream (to just under soft peaks), then finish by whipping by hand when you're ready to serve. It will hold this way for up to 4 hours. The mascarpone variation can be made up to 6 hours ahead and held in the refrigerator. Whip a few times gently to refresh before using.
Variation
Mascarpone Whipped Cream: Reduce the cream by half. For a half batch, use 75 g / ⅓ cup mascarpone; for a full batch, 113 g / ½ cup; and for a mile-high batch, 170 g / ¾ cup. Place the mascarpone and sugar in the mixer bowl and whip on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl well, then reduce the speed to medium-low and add the cream in a slow, steady stream. Raise the speed to medium-high and whip until the mixture is smooth and reaches medium peaks. Add the vanilla, if using, and mix to combine.

Classic Whipped Cream image

Provided by Geoffrey Zakarian

Categories dessert

Time 5m

Yield 3 cups

Number Of Ingredients 3

1 1/2 cups very cold heavy cream
1/2 vanilla bean, split lengthwise
3 tablespoons confectioners' sugar, sifted

Steps:

In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes.
Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving.