Classic Whipped Cream


From a bowl of fresh fruit to a flour-less chocolate cake, classic whipped cream is the pinnacle of a perfect topping. Once you make this easy recipe, you will be shocked at how easy it is to make whipped cream, and you’ll never buy that store-bought crap ever again.

Classic Whipped Cream
Yield: about 1 quart

2 cups (500 mL) heavy cream
3 tablespoons (about 40 grams) confectioners’ sugar
1/2 teaspoon pure vanilla extract

1) Place the heavy cream, confectioners’ sugar and vanilla in a large bowl. Using a hand mixer or stand mixer with the whisk attachment, whisk the ingredients until cream becomes light and fluffy and forms soft peaks (about 5 minutes). Serve immediately, or store in an airtight container for up to 3 days.*

*Cook’s Note: To make whipped cream (aka. creme chantilly) the traditional French way, whisk the ingredients together by hand! To make the process easier on yourself, use a large balloon whisk. Your arm will feel the burn, but it’s the classic way to make delicious whipped cream.

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