Whipped cream is one of the great joys of life. Not to be confused with non-dairy whipped topping — you know the one I’m talking about — whipped cream is literally heavy cream (the thick, creamy fat that rises to the top of whole milk) whisked into fluffy submission.
Use chilled cream. Warm cream will NOT whip no matter how hard you whisk!
For extra insurance, chill a stainless steel bowl in the fridge for 20-30 minutes before using.
Don’t over whip! As soon as your whipped cream is light and fluffy, stop. Keep whipping and you’ll end up with butter!
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Whisk it good!
How to Whip Cream
1. Pour one cup of chilled heavy whipping cream (non-fat/non-dairy/skim milk/half & half won’t work) and a tablespoon of sugar into a large bowl. Skip the sugar for an unsweetened version.
2. Grab your whisk and move it vigorously back and forth through the cream. The goal is to incorporate enough air into the cream to cause it to thicken.
3. Once the cream is light, fluffy and thick enough to cling to the whisk when it’s removed from the bowl, stop whisking. You’re done. Over-whipped cream will look curdled and will eventually thicken into butter. (Don’t worry!!! I show you how to save overwhipped cream here.)
4. Use immediately or refrigerate whipped cream in an airtight container.