Whipped Cream

Rating
5
1 ratings
Whipped Cream

Ingredients

Directions

  1. Chill everything. The colder the better!
  2. Beat cream, slowly at first, until consistency is thick, soft and fluffy, or until soft peaks begin to form.
  3. Gradually blend in sugar, any spices, and vanilla, and beat until stiff peaks form. Do not over-whip (or you'll end up with butter!)

Find more pointers for making perfect whipped cream in the Kitchen Pantry.

Notes

For Spiced Whipped Cream—add 3/4 tsp cinnamon

For Maple Whipped Cream–substitute 3 Tbsp pure maple syrup for sugar

My Cookbook

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Comments

M. J. from on December 5th, 2015
To keep your whipped cream from wilting, add 1 tsp. of sustainably sourced gelatin to a pint (2 cups) of whipping cream. I also use 1/16 to 1/8 tsp. liquid stevia and 1/4 c local raw honey instead of sugar. (from www.eatbeautiful.net)
Connie from Florida on December 5th, 2015
To keep whipped cream for several days, I use 1/2 pt. heavy cream, 1 Tbsp. instant vanilla pudding, 2 tsp. powdered sugar and 1/2 tsp. vanilla extract.
Connie from Florida on December 5th, 2015
For whipped cream to last several days, I add 1 Tbsp.of instant vanilla pudding to 1 cup of heavy cream, along with 2 tsp. powdered sugar and 1/2 tsp. vanilla extract.
Stephen from Albuquerque on December 5th, 2015
Use ONLY organic powdered sugar. The toxic glyphosate residuals after food processing was noted in a report by a doctor of food science to be prevalent on wheat, barley, legumes and sugar due to its pre harvest dessicant use. It was the glyphosate producer Monsanto that Hillary was working for to extend to them intellectual property (toxics reports to the EPA as trade secrets?) We need a cleaner healthier food supply for everyone not just the 1 %. Go Bernie. OV get with the party and donate some great organic stuff!.
debra from pa on November 21st, 2015
are your stuff in weis and that want to try this
Joyce from on November 19th, 2015
If you want your whip cream to last longer, beat in Powdered Sugar. That way you make up a larger batch and have it last a couple of days without getting runny.
Patrice Roussell from Metairie, LA on November 26th, 2014
Thanks for the wonderful recipes!! Happy Holidays to your family as well.
Ann Meadlin from Northern California on November 9th, 2013
The only whipping cream I will use.

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