How To Make Whipped Cream

Optional mix-ins (choose one):

1-2 tsp. vanilla extract
1-2 tsp. almond extract
1-2 tsp. bourbon
or other favorite extract or liqueur

~~~~~

Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using. (A whisk attachment is preferable, but normal beaters work well too.)

When ready, remove the bowl and beaters and pour in the cream and sugar. Using a mixer, begin by beating the cream on low speed for about 30 seconds (otherwise you’ll get splashed!). Then increase speed to high, continuing to beat until soft peaks form.

(The cream will go through a few stages! First it will be totally liquid, then covered in a zillion bubbles – as pictured below. Then finally it will begin to stiffen until soft peaks form. You can test this by just lifting the beaters up out of the cream. If the resulting peak has a top that bends over slightly, you’ve got it!)

At this point feel free to briefly beat in an extra teaspoon or two of flavoring (vanilla extract, almond extract, etc.), just until mixed through.

Serve immediately, or refrigerate for up to 2 hours before serving.

1 cup of cream yields approximately 2 cups of whipped cream.

~~~~~

***More tips and photos available by clicking on the Related Link***