Whipped Cream

For our easy whipped cream recipe, all you need is heavy cream, a bowl, and a whisk—and maybe a little sugar to sweeten the deal. And while you might feel nostalgic for the stuff that comes in a can or a plastic tub, trust us, nothing beats homemade whipped cream. It takes just a few minutes of time and it's well worth the effort. Chill your bowl and whisk, and make sure your cream is well chilled; that will speed the process and make for the lightest, tallest result. Then dollop some on a piece of pie, spoon onto shortcakes, or layer in parfaits.

Tips for the Lightest, Airiest Whipped Cream

• Use very cold cream, which not only whips up more quickly but also results in a lighter, more voluminous consistency. That's because the butterfat is more solid, allowing the cream to better trap air bubbles.
• Reach for a balloon risk, rather than the more standard—and narrow—French whisk. With its large, bulbous head, it incorporates air into the cream more quickly and efficiently and is great for beating egg whites and making fluffy omelets, too.
  
• Place your bowl and whisk in the freezer for 10 to 15 minutes before you plan to get started to keep the cream from warming as you work. While not essential, it will make for a taller whip and is worth the extra step if you have the time.
• Use a gentle hand once your cream starts to stiffen up to prevent over-whipping. At a certain point, the air bubbles trapped in the cream will collapse, and the fat globules will clump together, turning the foam dense and grainy.
  

Soft vs. Stiff Peaks

Cream whipped to soft peaks is ideal for most uses, especially for topping delicate foods like poached fruit, soufflés, and tarts. The whipped cream will look fluffy and glossy at this stage, more like a foam than a sturdy, scoopable topping.

If you'll be piping, layering, or sandwiching the whipped cream with other items, aim for stiff peaks instead. You'll know you've reached this stage when the cream has formed sturdy peaks that stand straight up when the whisk is flipped upside down.

Other Ways to Make Whipped Cream

Whipping cream by hand gives you the most control over the process and helps to prevent overmixing, but you can use an electric mixer or immersion blender instead.

• Electric mixer: Start on low speed to prevent the cream from splashing, then increase to medium speed. Don't step away while mixing, as the cream can go from soft and foamy to grainy and buttery very quickly.
• Immersion blender: Place the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged the whole time.