Basic Whipped Cream

August 12, 2018

Hey there bakers,


Whipped cream is a key component in the pastry kitchen. 

With endless possibilities, it is easy added to any pie topping, cake filling, ice cream sundae, or cookie sammie. Or just eat it by itself.... The choice is yours! 



Basic whipped cream

Yields: 1 1/2 cup whipped cream

Equipment needed: Standing kitchen mixer with whisk attachment, measuring cups/spoons, spatula

Pro tip: 1 hour before making whipped cream, place the standing kitchen mixer in bowl in the freezer. A cold bowl will ensure a full whipping of the cream.



  • 1 cup cold heavy cream

  • 2 tablespoons powder sugar

  • 1 teaspoon pure vanilla extract



In the cold standing mixer kitchen bowl:

  • Add 1 cup heavy cream

  • Start whipping on low speed for 3 minutes. Increase mixer speed to medium speed until it is frothy

  • Stop mixer. Now, add:

    • 2 tablespoon powder sugar

    • 1 teaspoon pure vanilla extract

  • Continue mixing on medium speed until soft peaks form

  • You will know this because the whisk attachment will 'hold' a soft peak 

  • Use immediately or store in container in the fridge

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