Ingredients

The following ingredients have 24 Servings
  • 3 cups Heavy whipping cream
  • 5 tablespoons Granulated sugar
  • 1 1/2 teaspoon Vanilla extract

Instruction

  • 1. Chill the bowl and whisk attachment of a stand mixer for 20 minutes in the refrigerator or 5 minutes in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. 2. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). Variations Raspberry or Strawberry Whipped Cream: Omit vanilla and increase the sugar to 7 tablespoons. Add 2 1/4 cups raspberry or strawberry puree (puree the fruit in a blender and strain) to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust flavoring. (Note: the puree increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.) Lemon Whipped Cream: Omit vanilla and increase the sugar to 8 tablespoons. Add 1/4 cup plus 2 tablespoons freshly squeezed lemon juice and 1 tablespoon finely grated lemon zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust flavoring. Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 tablespoon finely grated orange zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust the flavoring. Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 tablespoons. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using. Mocha Whipped Cream: Omit vanilla and increase sugar to 6 tablespoons. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 tablespoons instant espresso dissolved in 2 tablespoons boiling water. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.