Homemade Whipped Cream (Stabilized version too)
It only takes a couple minutes to make a simple homemade whipped cream that's light and fluffy with only a few ingredients needed. Instructions are also included for a stabilized version that's a bit sturdier and will keep its texture for several days in the refrigerator.
Yield: 2 cups
Equipment:
- Electric hand mixer or stand mixer
- Mixing Bowl
Ingredients:
- 1 cup heavy whipping cream (8 oz carton)
- 1 tablespoon white sugar
- splash of vanilla extract (about a 1/2 teaspoon)
To make stabilized whipped cream you will also need:
- 2 tablespoons cool water
- 1 teaspoon unflavored gelatin
Instructions:
- Pour the heavy whipping cream into a mixing bowl.
- Add in the sugar and the vanilla extract.
- Using your electric mixer, begin beating the cream. You might need to start with a lower speed to keep the cream from splashing.
- As you beat the cream it will start getting thicker and you can increase the speed of your mixer. Keep beating until peaks begin to form and hold their shape. This should only take 2 or 3 minutes.
To make stabilized whipped cream:
- Place the 2 tablespoons of cool water in a small bowl.
- Sprinkle the teaspoon of unflavored gelatin over the water and let it sit for 5 minutes to soften and "bloom".
- Then microwave the gelatin for 10 seconds to make it a liquid.
- The gelatin mixture is added at the very end of the process once the cream has already been whipped to the stage of having firm peaks. With your beaters going, gradually pour in the gelatin mixture, beating continuously until it is all added and mixed in.
- Keep your whipped cream in the refrigerator. The stabilized version should keep well for several days.
Notes:
I find the 1 tablespoon of sugar is enough, but you can add another tablespoon if you prefer a sweeter whipped cream. You can also substitute a 1/4 cup of powdered sugar.
I also like to chill my mixing bowl and beaters before beginning to whip the cream.
If you are making the stabilized version, you may wish to start the 5 minute soaking period for the gelatin before you begin whipping the cream.