Martha Stewart Whipped Cream Recipe
Everyone loves a good dessert topping. The Martha Stewart Whipped Cream Recipe is a true classic. It is light, fluffy, and very delicious.
Equipment
- Electric hand mixer
- Large Glass Bowl
- Metal Whisk
- Rubber spatula
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup HEAVY WHIPPING CREAM
- 1 tbsp CONFECTIONERS SUGAR
- 1 tsp VANILLA EXTRACT
Instructions
- Place your bowl and beaters in the freezer. Keep them there for about ten minutes. Cold tools help the cream whip much faster.
- Take the heavy cream out of the fridge. Pour it into your chilled glass bowl immediately. Keep everything as cold as possible for success.
- Add your sugar and vanilla to the liquid cream. You can adjust the sugar to your liking. Stir them slightly before turning on the mixer.
- Turn your electric mixer on a low speed first. This prevents the cream from splashing on your shirt. Mix until you see small bubbles forming.
- Turn the mixer up to a medium-high setting. Move the mixer around the bowl in circles. Watch the liquid start to thicken up slowly.
- Stop when the cream holds a soft shape. The peaks should curl over when you lift beaters. Do not over-mix or it becomes butter.
Notes
➔ Use very cold cream straight from the refrigerator.
➔ Sift the powdered sugar to avoid any tiny lumps.
➔ Do not walk away while the mixer is running.
➔ Stop mixing as soon as the cream looks matte.
➔ Use a metal bowl for the coldest whipping surface.
➔ Add a pinch of salt to boost the flavor.
➔ Chill the vanilla extract along with the heavy cream.
➔ Use high-quality vanilla for the best possible taste profile.