Posts tagged ‘baking’

December 26, 2010

“Easier than pie” whipped cream recipe

by Gina

Last night, my Christmas dinner contributions were blueberry pie, and whipped cream – whipped by my own two hands. I have a sweet/sadistic tooth. What can I say?

A few people mentioned never having eaten homemade whipped cream before. A few more mentioned never having made whipped cream. In honor of them, I’m posting my recipe. I’m not sure if it’s the best one out there. I’m not even sure where it came from, but it’s been in my head for at least a decade. Regardless of where it came from or how it compares to others, I love it. My spawn love it. Ex-husband loves it. And the people who tasted it last night didn’t seem to hate it.

What you’ll need:

You will need a measuring cup, measuring spoons, a medium or large mixing bowl (glass or metal), and an electric hand mixer with a wire whisk attachment. For best results, chill the mixing bowl and whisk by placing in the fridge about 30 minutes before starting the recipe (I just put mine in the fridge when I wake up in the morning, and by the time I’m awake enough to make anything, it’s cold and ready to go).


  • 1 cup heavy cream – might be labeled as heavy whipping cream (keep it cold)
  • 1 teaspoon vanilla
  • 2 tablespoons confectioners sugar


Add cream and vanilla to chilled mixing bowl and whip until it begins to thicken. Add sugar and continue whipping until soft peaks form. Refrigerate until ready to use (I prefer to let it rest and chill in the fridge for at least 10 to 20 minutes before adding it to anything). It will keep up to 4 days, but is best used the day it’s made.

Additional notes:

The chocolate version is nearly identical, except you add two tablespoons of unsweetened cocoa powder and an additional tablespoon of confectioners sugar.

You can do this without an electric hand mixer. If you would prefer to use old-fashioned elbow grease and a human-powered wire whisk, it will take longer. A lot longer. But it can be done!

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