- stainless steel mixing bowls
- electric mixer
- wire whisks
- 1 & 1/2 cup heavy whipping cream (35-45% fat)
- 1/3 powdered (or granulated) sugar
- 1 tsp. vanilla (or other flavors:
Step 1: Start by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for 10 or 20 minutes. Let them get nice and cold, but don't freeze the cream. (Cream is easier to whip when cold.)
Step 2: Pour the cream, when chilled, in the bowl, add vanilla or other flavoring and start whisking with a electric mixer on medium (so it wont splash around) for 2 minutes. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build. Add 1/3 powdered sugar. You may add more sugar to preferred taste.
Step 3: Add speed to High, and continue whisking for 1 or 2 more minutes. The volume builds, the cream will pass through several degrees of stiffness. Light and foamy (additional 1 minute) is best for topping cakes and desserts as an accompaniment; stiff and firm (additional 2 minutes) is best to use as a cake frosting or to make mousse.
And you're done!
*Whipped cream will stay whipped for a few hours in the refrigerator, then it will slowly break down. It can be refreshed by re-whipping.
The Germans have a trick to keeping whipped cream stiff since they use whipped cream on everything. This works particularly well when the whipped cream will be used for a filling. It will keep several hours: Beat the cream and sugar half stiff. Dissolve 2 tsp gelatin in a bit of water til dissolved, then cool it slightly. Stir it in to the half beaten cream and continue beating until stiff. This works well for cream puffs, for instance, or at a time when you need to bring whipped cream to a pot luck dinner and you have to beat it ahead of time.