Food Recipes Whipped Cream Recipe 4.1 (67) 1 Review Fresh whipped cream is one of life's great pleasures. And once you find out how easy it is to make at home, you'll never go back to the canned stuff again. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 19, 2022 Print Share Share Tweet Pin Email Hands On Time: 4 mins Total Time: 4 mins Yield: 3 cups Start with just 2 tablespoons of powdered sugar for every 2 cups of cream. You can always add more if you want it sweeter. Add a splash of vanilla (or bourbon or amaretto) for extra flavor, then serve over your favorite chewy brownie recipe, in place of ice cream alongside cake, or folded with crushed berries. Ingredients 2 cups heavy cream (preferably organic) 2 - 3 tablespoons powdered sugar (depending on how sweet you like it) ½ teaspoon pure vanilla extract (optional) Directions Combine cream, powdered sugar, and vanilla, if using, in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until cream holds soft peaks, about 4 minutes (watch carefully, as all mixers and pints of cream are not created equal). Whipped cream can be made up to 2 hours ahead. Refrigerate until ready to use. Stir gently with a spatula before serving. Greg DuPree If you overwhip, don't panic. Add a splash of fresh, unwhipped cream to the curdled lumps and fold it in with a rubber spatula. Repeat as needed until the mixture smooths out. Print