Whipped Cream
Recipe: #14622
October 15, 2014
Categories: Desserts, Fancy/Entertaining, Dairy, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, No-Cook, Quick Meals, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Electric Mixer, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, Pies, Spring, Kosher Dairy more
"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
Ingredients
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 by Step Method
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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