Vanilla Whipped Cream
Out yonder, I see a small bend in this field of cream [Photo credit: Alex Paternostro]
by Seth Paternostro
November 23, 2021
My memories of whipped cream were never homemade. They were engineered to match a pressurized can that I could buy for the rest of my life at the American supermarket. However, at a point not long ago, I discovered the beauty of cream from udders, and it’s now impossible to resist whipping it by hand. Enjoy the cold, sweet pleasure of whipped cream made at home, and you, too, will say no to keeping it canned.
Makes about 2 cups
Total time
10 minutes
Equipment:
mixing bowl, whisk, measuring cups and spoons
Tableware:
spoon
Ingredients
1 cup heavy cream, very cold
2 tbsps caster sugar, or as desired
1 tsp vanilla extract
Fine sea salt, as needed
Instructions
Set out all equipment and ingredients.
Combine the heavy cream, sugar (up to 4 tbsps if you like it sweeter), vanilla extract, and a small pinch of salt.
Whisk the cream constantly until thickened. The cream should form soft peaks if you slowly lift the whisk out.
Enjoy homemade whipped cream that beats the canned version.
NUTRITION FACTS:
Calories 126 Total Fat 11.1g (14%) Saturated Fat 6.9g (35%) Cholesterol 41mg (14%) Sodium 11mg (0%) Total Carbohydrate 6.8 (2%) Dietary Fiber 0g (0%) Total Sugars 6g Protein 0.6g Vitamin D 16mcg (78%) Calcium 20mg (2%) Iron 0mg (0%) Potassium 23mg (0%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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