Basic Whipped Cream (And Flavor Variations)
If you accidently beat the cream too long (the cream looks lumpy instead of soft and billowy), add a tablespoon or two of additional cream and gently whisk it into the overbeaten cream.
Ingredients
- 1 cup whipped cream, chilled - whipping cream or heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Nutrition Information
Serving size: 2 tablespoons
Calories: 60
Carbohydrate: 2g (1%)
Protein: 0g (0%)
Total Fat: 6g (9%)
Saturated Fat: 3.5g (18%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 5mg (0%)
Dietary Fiber: 0g (0%)
Calcium: 0%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Refrigerate or freeze mixing bowl and beaters or whisk attachment of an electric mixer at least 5 minutes.
Shake cream before measuring. In chilled bowl combine cream, sugar and vanilla. Beat on medium speed of an electric mixer, occasionally scraping down sides of bowl, until soft peaks form (tips curl over). Serve immediately.
Chocolate Whipped Cream: Prepare as above, except add 2 tablespoons unsweetened cocoa powder and 1 additional tablespoon of sugar.
Yogurt Whipped Cream: Prepare as above, except add 1/2 cup 2% or 5% plain Greek yogurt. Yields about 2 3/4 cups.
Espresso Whipped Cream: Prepare as above, except add 1 tablespoon additional sugar and 1 teaspoon instant espresso powder or instant coffee.
Mocha Whipped Cream: Prepare as above, except add 2 tablespoons unsweetened cocoa powder, 1 additional tablespoon of sugar and 1 teaspoon instant expresso powder or instant coffee.
Berry Whipped Cream: Prepare as above, except add 2 tablespoons seedless strawberry jam or seedless raspberry jam.
Bourbon Whipped Cream: Prepare as above, except add 2 tablespoons bourbon.
Liqueur Whipped Cream: Prepare as above, except add 2 tablespoons desired liqueur (Chambord, Amaretto, Irish Cream, Cointreau, Frangelico, Kahlúa, Crème de cassis, Crème de cacao, Crème de menthe, Grand Marnier or Drambuie).
Photo by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com.
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