Imen Dridi This easy and delicious whipped cream recipe by Joanna Gaines is the perfect creamy topping for any dessert or hot beverage. Quick to make with just three common ingredients, it’s a versatile treat that can be whipped up in minutes. Light, fluffy, and sweet, it’s guaranteed to add a special touch to your favorite dishes!
Recipe Ingredients:
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
How To Make Whipped Cream Recipe?
- Gather Ingredients: Make sure you have all your ingredients measured and ready. Chill a mixing bowl and whisk for best results.
- Whip the Cream: Pour the heavy cream (double cream) into the chilled bowl. Use an electric mixer to whisk until it becomes frothy.
- Add Sugar and Vanilla: Gradually add the confectioners’ sugar (icing sugar) and vanilla extract to the cream while continuing to whisk.
- Whisk to Soft Peaks: Keep whisking until soft peaks form—this is when the cream holds its shape but still has a soft, slightly droopy tip.
- Enjoy: Use your whipped cream immediately on desserts, beverages, or any dish that needs a creamy touch!
Recipe Tips:
- Chill the Bowl and Whisk: For the fluffiest whipped cream, chill your bowl and whisk (or beaters) in the fridge or freezer for at least 15 minutes before starting.
- Use Cold Cream: Make sure your heavy cream (double cream) is very cold. Warm cream won’t whip properly and may end up runny.
- Add Sugar Slowly: Gradually add the sugar while whisking to avoid lumps and ensure a smooth texture.
- Don’t Overwhip: Stop whisking as soon as soft peaks form. Overwhipping can quickly turn your whipped cream into butter!
- Make It Fresh: Whipped cream is best enjoyed immediately, but if you need to make it ahead, store it in the fridge for up to 24 hours and re-whisk lightly if needed.
How To Store Leftovers?
First, let the leftover whipped cream sit until it reaches room temperature. Transfer it to an airtight container and refrigerate for up to 24 hours. Lightly re-whisk before serving if needed.
Nutrition Facts
Serving size: 2 tablespoons (15g)
- Calories: 50
- Total fat: 5g
- Saturated fat: 3.5g
- Trans fat: 0g
- Cholesterol: 20mg
- Sodium: 0mg
- Total carbohydrate: 1g
- Dietary fiber: 0g
- Total sugars: 1g
- Protein: 0g
Check out More Recipes:
Joanna Gaines Whipped Cream
Description
This easy and delicious whipped cream recipe by Joanna Gaines is the perfect creamy topping for any dessert or hot beverage. Quick to make with just three common ingredients, it’s a versatile treat that can be whipped up in minutes. Light, fluffy, and sweet, it’s guaranteed to add a special touch to your favorite dishes!
Ingredients
Instructions
- Gather Ingredients: Make sure you have all your ingredients measured and ready. Chill a mixing bowl and whisk for best results.
- Whip the Cream: Pour the heavy cream (double cream) into the chilled bowl. Use an electric mixer to whisk until it becomes frothy.
- Add Sugar and Vanilla: Gradually add the confectioners’ sugar (icing sugar) and vanilla extract to the cream while continuing to whisk.
- Whisk to Soft Peaks: Keep whisking until soft peaks form—this is when the cream holds its shape but still has a soft, slightly droopy tip.
- Enjoy: Use your whipped cream immediately on desserts, beverages, or any dish that needs a creamy touch!
Notes
- Chill the Bowl and Whisk: For the fluffiest whipped cream, chill your bowl and whisk (or beaters) in the fridge or freezer for at least 15 minutes before starting.
- Use Cold Cream: Make sure your heavy cream (double cream) is very cold. Warm cream won’t whip properly and may end up runny.
- Add Sugar Slowly: Gradually add the sugar while whisking to avoid lumps and ensure a smooth texture.
- Don’t Overwhip: Stop whisking as soon as soft peaks form. Overwhipping can quickly turn your whipped cream into butter!
- Make It Fresh: Whipped cream is best enjoyed immediately, but if you need to make it ahead, store it in the fridge for up to 24 hours and re-whisk lightly if needed.
