How do you make whip cream using heavy whipping cream?

Ingredients:

- 1 cup (240 ml) of chilled heavy whipping cream (with at least 36% fat)

- 1 tablespoon (15 ml) of granulated sugar

- 1/2 teaspoon of vanilla extract (or flavor of your choice)

Equipment:

- Medium to large mixing bowl (glass, stainless steel, or ceramic)

- Electric mixer (hand-held or stand mixer)

- Whisk (optional, if using a hand-held mixer)

- Spatula

Instructions:

1. Chill Ingredients:

- Make sure the heavy whipping cream, mixing bowl, and whisk (if using) are well-chilled. Chilling the ingredients helps whip the cream faster and achieve greater volume.

2. Add Ingredients to Bowl:

- Pour the chilled heavy whipping cream into the mixing bowl.

- Add the sugar and vanilla extract (or flavor of choice) to the cream.

3. Whip the Cream:

- Start whipping the cream at a low speed.

- Gradually increase the speed to medium and continue whipping.

4. Watch for Soft Peaks:

- As you whip the cream, it will begin to thicken and form soft peaks. This means the whisk or beaters leave a soft trail that falls back into the cream.

5. Whip to Medium Peaks:

- Continue whipping until the cream reaches medium peaks. This means that the peaks formed by the whisk or beaters stand up straight but still bend when you tilt the bowl.

6. Whip to Stiff Peaks:

- Whip until the cream reaches stiff peaks. This means that the peaks formed by the whisk or beaters stand straight up and hold their shape when you lift them out of the cream. Note: Do not overwhip to the point where the cream becomes grainy or oily.

7. Remove from Mixer:

- Once you reach stiff peaks, stop whipping immediately and remove the bowl from the mixer. Avoid over-whipping, as it can cause the cream to separate.

8. Transfer to a Serving Bowl:

- Use a spatula to gently transfer the whipped cream to a serving bowl or piping bag if you plan to use it for decorating.

9. Refrigerate:

- Refrigerate the whipped cream until ready to use. It is best to use whipped cream within a day of making it, but it can be kept for up to 2-3 days in an airtight container in the refrigerator.

Enjoy your homemade whip cream! It pairs perfectly with desserts like pies, cakes, sundaes, and more.