Whipped Cream

whipped cream

Cream can be whipped into chantilly cream (left) or until it’s stiff and firm (right).

Nothing can replace the taste of freshly whipped cream. The recipe is so easy and the results so luscious, there’s no reason not to try it yourself. Your family and friends will definitely thank you for it!

Young children take particular delight in making their own whipped cream. With very little effort they can create something almost magically delicious. It is a great way to get young ones started in the kitchen.

Cream can be whipped to a light mounding stage: chantilly cream (see the cream on the left in the photo above). Or it can be whipped to a stiff, firm stage (the cream on the right in the photo).

Whipped Cream

Makes 2 cups whipped cream


  • 1 cup heavy whipping cream
  • 2 tablespoons, or to taste, confectioner’s sugar
  • 1/2 teaspoon, or to taste, vanilla


Using an electric mixer or whisk, whip the cream, sweetened with sugar and vanilla to taste, in a large, chilled bowl until you reach your desired consistency. At the soft peaks or chantilly stage, the cream will hold soft, billowing mounds. For stiffly beaten cream, continue whisking until the cream will stand in firm peaks when the beaters or whisk is lifted from the cream.

Serve the whipped cream immediately, or cover and refrigerate it until you are ready to use it. Whipped cream can be kept overnight, but it will separate. In that case, gently whisk it back together before using it. Take care not to over-whisk or it could go to the next stage. Soft peaks can become firm, firm peaks can head towards butter!

This entry was posted in Cooking Basics, Dessert and tagged , , , . Bookmark the permalink.

1 Response to Whipped Cream

  1. Tom Matzen says:

    Love this, smooth and simple. I use maple syrup instead of sugar, yummy too!

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