If you’re following Begin with Butter on Instagram, you’ll know that I’ve recently been exploring all manner of sauces and creams. From the glazes and meringues on the Twelve Days of Pound Cake event, to the Crème de Cassis whipped cream on My Favorite Buttermilk* Pancakes and even the savory Easy Pizza Sauce that I recently posted, it’s been an amazingly fun journey.
Today, I wanted to feature one my favorite quick wins: the easiest whipped cream that you’ll ever make. My daughter loves whipped cream, and I love my daughter, so if there’s whipped cream in my house, it’s this one. Because I refuse to give her whipped cream from a can.
About this Whipped Cream
This whipped cream comes together with three (yes, THREE!) ingredients in 3-5 minutes. It doesn’t require a mixer or any special equipment. Just a clean bowl, a balloon whisk, some really cold heavy cream, and some confectioner’s sugar.
How to Make this Whipped Cream
First, prep your mise en place. Because you need to work with your heavy cream immediately out of the refrigerator, it’s important to have everything at the ready. This includes any additions (vanilla or other extract, liqueur) that you might want to add to it.
If you have time, chill your equipment. That would include your bowl and whisk. If you don’t have time to do this step, that’s fine. Chilling your equipment can help the heavy cream become whipped cream a touch sooner, and you might get a touch more volume from the whipped cream.
It is not mission critical to do this step, but it does make for less work for your arm and possibly a more voluminous whipped cream.
Start by adding the heavy cream and confectioner’s sugar to a very clean medium-sized bowl. With your balloon whisk, slowly stir the mixture until the confectioner’s sugar is completely coated in heavy cream.
Then, whisk! You don’t have to whisk quickly in order to make whipped cream; I whisk at a low/medium pace and I get to whipped cream between 3-5 minutes.
I keep a couple of things in mind while I’m whisking:
- Start with a clean, cool (or chilled) bowl;
- Keep a flexible wrist so that my hand, elbow and shoulder don’t get too tired;
- Consistent whisking is better than fast and/or hard whisking; and
- I place my index finger on one of the tines of the whisk to help stabilize it in my hand; and
- For perfectly whipped cream with stiff peaks, stop before it becomes curdled. If you’re looking to pipe this onto another dessert with a pastry bag, you want to go a touch past curdled in order to get a more stiff whipped cream.
Once it reaches soft peaks, or this:
I add my vanilla (or other additive). Another 30-45 seconds of easy whisking, and it’s done!
Here’s a video of the whole process from start to finish!
It really is that simple. And it really negates any reason I have to ever purchase whipped cream in a can or tub ever again. I love knowing what’s in the sweets that my children eat, and I love the expectant look on my daughter’s face when she see that I’m making this whipped cream for her.
Enjoy this quick recipe! See you soon!Print
- 250 g heavy cream, cold
- 55 g confectioner’s sugar
- 1 tsp pure vanilla extract
- If you have time, chill a balloon whisk and medium-sized bowl in a refrigerator for 10-20 minutes. This step is not mandatory, but it helps.
- Place cold heavy cream and confectioner’s sugar into your medium-sized bowl. Stir gently until the confectioner’s sugar is completely covered in heavy cream.
- Whisk at a medium pace with the ballon whisk for 2-4 minutes, or until very soft peaks form.
- Add vanilla and continue whisking for another 30-45 seconds, or until stiff peaks form.
- For a pipe-able whipped cream, continue whisking after stiff peaks form. The mixture will look curdled, but it will be more stiff for piping.
As shown, the whipped cream has just reached stiff peaks. If you want to pipe this whipped cream onto a cake or other dessert, you will need to continue whipping until the mixture looks curdled.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: sauces