Original recipe from Fine Cooking
1. Chill the bowl and whisk attachment of a stand mixer for 20 minutes in the refrigerator or 5 minutes in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
2. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).
Variations
Raspberry or Strawberry Whipped Cream: Omit vanilla and increase the sugar to 7 tablespoons. Add 2 1/4 cups raspberry or strawberry puree (puree the fruit in a blender and strain) to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust flavoring. (Note: the puree increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.)
Lemon Whipped Cream: Omit vanilla and increase the sugar to 8 tablespoons. Add 1/4 cup plus 2 tablespoons freshly squeezed lemon juice and 1 tablespoon finely grated lemon zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust flavoring.
Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 tablespoon finely grated orange zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust the flavoring.
Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 tablespoons. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.
Mocha Whipped Cream: Omit vanilla and increase sugar to 6 tablespoons. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 tablespoons instant espresso dissolved in 2 tablespoons boiling water. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 61 | ||
Calories from Fat: 50 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 5.7mg | 0 % | |
Potassium 11.7mg | 0 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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