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Recipe: How to Whip Cream

Real whipped cream: there's nothing like it. Smooth, creamy, with a melty mouth feel. Make your own whipped cream at home in less than three minutes, including nearly two minutes of just watching the fascinating transformation if you use a stand mixer or food processor. See comparison to whipped cream from a spray can on the Whipped Cream Trials page.

Active time: 3 minutes. Total time: 3 minutes. Serves 16.

Ingredients

1 cup whipping cream (8 ounces or 1/2 pint)
1 to 2 tablespoons of sugar
1 teaspoon of vanilla

Method

1. Put whipping cream, one tablespoon of sugar, and vanilla in a chilled food-processor or mixing bowl. Beat on high until soft peaks form. Taste and adjust vanilla and sugar if desired.
2. Serve within 30 minutes or refrigerator for up to 3 days. Whipped cream will still taste good for another day, but will have lost its shape.

Tips and notes

• I often use just one tablespoon of sugar, especially if the whipped cream will be topping something sweet. I use two tablespoons at most family gatherings.
• If your kitchen is very warm, chill bowl for 15 minutes or more before adding cream. This will encourage the cream to whip quickly.
• Don't ignore cream while it's whipping. Once cream passes the stiff-peaks stage, it becomes lumpy on its way to becoming butter.