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Basic Whipped Cream

Print Full

Source: Fine Cooking - Issue No. 03

Recipe		Reviews				Save Recipe		view my favorites		email recipe to a friend

Rating:

Reviews: 6 See Reviews

Rate/Review this Recipe

Active Time:  5 Minutes
Total Time:  5 Minutes
Yield:  8 servings

RECIPE INGREDIENTS

2 cups heavy cream

1/4 cup sugar, or to taste

1 tablespoon vanilla extract

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DIRECTIONS

Add the cream, and whip quickly with a wire whisk until the cream is slightly thickened. Now add the sugar and any flavorings. Continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle. Whipped cream made with good-quality cream should last for 24-hours.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: 8 servings

Calories:

234

Fat. Total:

22g

Protein:

Carbohydrates, Total:

Sodium:

23mg

% Cal. from Fat:

85%

Cholesterol:

82mg

Spotlight Recipe Review

See all 6 reviews »

Rating:

by: phillip

Reviewed: 09/28/2008

delicious

See all of phillip's reviews »

I made whipped cream for the first time, and use this one. This recipe was great, I use french vanilla instead of regular vanilla. It gave it great flavor, I'm never buying store bought whip cream again.

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