Whipped Cream

16
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"Pie always feels special with homemade whiped cream, and it's easy as can be. It's nice to use clear vanilla if you have it."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (10 g)
  • Calories 31.3
  • Total Fat - 2.3 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 8.3 mg
  • Sodium - 2.6 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0 g
  • Sugars - 2.4 g
  • Protein - 0.2 g
  • Calcium - 5.2 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Cream should be chilled. If it's a hot day, you may want to chill your beater and your bowl too.

Step 2

If you have a kitchenaide mixer, use the wire beater, and don't use the highest settings. It's too easy to go right past perfect to over-whipped.

Step 3

Whip cream to desired consistency, not stiff like egg whites.

Step 4

Turn beater down to a lower speed and slowly stream sugar into whipped cream, then add vanilla and salt.

Step 5

Serve chilled.

Step 6

Note: For cake topping, use powdered sugar instead of granulated.

Tips & Variations


No special items needed.

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