2tablespoons(24g)sugarconfectioner's sugar, honey, or maple syrup
1/2teaspoon(2.5g)vanilla extractor other extracts or flavorings
Instructions
Prep. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Whip. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.
Serve. Serve immediately or see notes for how to store and freeze.
Notes
Note that the amount of heavy whipping cream you use will double in volume in whipped cream. Therefore, if you need 2 cups of whipped cream, you will use 1 cup of heavy whipping cream.
How to Store Whipped Cream
Stabilized Whipped Cream - For stabilized whipped cream that will hold longer in the refrigerator, add 1/4 teaspoon of cream of tartar to your fresh whipping cream and the confectioner's sugar.
How To Freeze Whipped Cream
Place large spoonfuls on a parchment-lined baking sheet and flash freeze. Once the whipped cream is frozen, you can then place it in freezer-safe containers and freeze it. When ready to use, thaw for about 15 to 20 minutes.
Whipped Cream Flavor Variations
Honey - Replace the sugar with honey
Maple - Replace the sugar with maple syrup
Cinnamon - Add 1/2 teaspoon of ground cinnamon
Coconut - Use 1/4 teaspoon vanilla extract and 1/4 teaspoon coconut extract.
Chocolate Whipped Cream - Whisk three tablespoons of cocoa powder with the sugar and follow the recipe as written above. Strawberry Whipped Cream - Make the recipe above until soft peaks form. Add 1/4 cup chilled strawberry jam or puree and beat until medium peaks form again. If not using immediately, store, covered, in the refrigerator.
How to Recover over-mixed Whipped Cream
Over-mixed whipped cream will curdle and become lumpy. Slowly fold in 1 tablespoon at a time of fresh, liquid, heavy whipping cream with a rubber spatula until the lumps in the whipped cream disappear.