Whipped cream
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Cold heavy cream whisked by hand in a chilled bowl with a little sweetener and vanilla until soft peaks form.
Ingredients
- 1 pint (2 cups/16 ounces) of heavy whipping cream (raw and/or organic and grass-fed if you can)
- 2-4 tablespoons (1/8-1/4 cup) of real maple syrup or powdered sugar
- 1 tablespoon of vanilla extract (optional)
- Tools: large metal mixing bowl and wire whisk, both chilled; or an electric hand mixer or stand mixer with chilled bowl and whisk
Equipment
- mixing bowl
- whisk
Directions
Make the mix
- Put the bowl and whisk in the freezer for at least 20 minutes. Keep the cream cold until you use it.
By hand
- Pour the cream into the cold bowl and whisk quickly and without stopping for several minutes, until it is twice as thick.
- Gently fold in the sweetener and vanilla. Whisk for another minute; taste and adjust.
- Keep whisking fast until soft peaks form. Test: hold the whisk upside down over the bowl; if the cream stays firm and does not move, it is done.
- Do not overwhip, or it turns into butter (that takes several more minutes). By hand, it takes about 5-10 minutes in all.
With a mixer
- Mix on speed 2 for about 30 seconds.
- Move to speed 4 or 5 for about 3 minutes, or until it is twice as thick.
- Stop, gently fold in the sweetener and vanilla, then taste and adjust. Mix for another minute on speed 4, then stop.
- Begin on low and work up to speed 5 or 6, whipping for 2-3 more minutes, until soft peaks form (same whisk test).
- Stay with it; overwhipping turns it into butter.
Notes
Use immediately, or store tightly covered in the coldest part of the fridge (the back); keeps 2-3 days before going liquidy. Freezing untested. Safety: raw cream carries a risk of harmful bacteria.