What You Need
- large bowl
- heavy whipping cream
- confectioners’ or granulated sugar
Follow These Steps
Pop your bowl into the freezer 15 minutes ahead of time and make sure to start with cream straight from the fridge: the colder everything is, the easier and faster whipping will be. Pour the cream into the chilled bowl.
Tip: One cup of whipping cream makes about two cups of whipped cream.
A good rule of thumb is 2 tablespoons of sugar for every cup of cream, though feel free to adjust the sweetness to your own taste. Tip: If you’re in a hurry, powdery confectioners’ sugar dissolves faster than the granulated variety.
Beat the cream until it begins to thicken.
Set the mixer to high and make sure to move the beaters around the bowl, occasionally switching direction.
Lower speed and continue beating until soft peaks form.
You can whip until the cream makes stiffer peaks if desired, but be careful: You don’t want to turn the mixture to butter.
Tip: To fix over-beaten whipped cream, stir a tablespoon or two of cold, un-whipped cream into the bowl.