Wonderful Whipped Cream

Today will be a short post. Whipped cream is quite literally the crème de la crème of dessert toppings. The perfect addition to pies and cakes, soft airy cream mellows out very sweet or tart desserts. This recipe is a classic version of basic whipped cream that my Mom and Grandmother always made. Perfect on pecan pie or as the binding for icebox cake, the recipe was universal at all family gatherings. My family liked their whipped cream to be softer and have a more viscous state. But the cream can be whipped to any desired stiffness. When pairing with a very sweet dessert such as Pouding Chômeur, the amount of sugar may be reduced as not to overpower the dish.  A wonderfully easy topping, whipped cream can be made in a matter of minutes and is always a pretty addition to any dessert.

Whipped Cream |

Whipped Cream |


Whipped Cream

Makes about 2 cups

  • 1 cup whipping cream
  • 1/2 tsp vanilla
  • 1/4 cup sugar

Special equipment

  • Electric beater

Freeze a large mixing bowl in the freezer. Remove the bowl from the freezer when very cold and add the cream and vanilla. Using an electric beater, whip the cream for 3 minutes. Add the sugar. Continue beating, rotating the bowl, until soft peaks form. Serve immediate or refrigerate until ready to serve.


Bonus Sketchie! USK Boston

The Band |

Band playing in Boston Commons

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