Perfect Whipped Cream Recipe
Make the Perfect Whipped Cream recipe every time with these steps and tips! With just three ingredients, it’s so easy to make it fresh any time for the best desserts!
1 cup cold whipping cream or heavy cream
1 teaspoon vanilla extract or other flavorings
Pour the cream in the bowl. Leave the cream in the refrigerator right up until you're ready to whip it. When ready, measure it into the bowl of a stand mixer with a whisk attachment or a metal bowl. Add the vanilla and other flavorings.
Begin whipping. Start beating at medium speed. For the first several minutes, the cream will be very frothy and bubbly.
Watch for trails in the cream (4 to 5 minutes). When you start to see trails in the cream that don't immediately dissolve after the whisk moves, you've
reached what's called "soft plop" stage. If you take your whisk out of the bowl, the whipped cream will barely hold to the whisk.
Watch for soft peaks (6 to 7 minutes). When the trails in the cream become more solid and a dribble of whipped cream stays floating on the surface of the cream, you've reached "soft peak" stage. If you take your whisk out of the bow, more of the cream will cling to the whisk but any peaks will quickly soften.
Watch for firm peaks (7 to 8 minutes). The trails in the cream will become stiffer and stiffer, and the cream will start to take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will hold firmly but have slightly softened tips. This is typically the best stage to stop whipping and serve the cream.
Watch for firm peaks (8 to 9 minutes). If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture. If you take your whisk out of the cream, the peaks will be completely stiff. If you whip much more beyond this stage, you'll make butter.
Serve or store. Once you've reached your ideal stage of whipped cream, serve the whipped cream immediately or cover and store it in the refrigerator for a few hours.