Whipped Cream

Whipped Cream created by Beth M

This is the perfect topping for your Thanksgiving pumpkin pie. It is also wonderful on top of most desserts, especially fresh berries! Enjoy! (cook time is beat time!)

Ready In:
25mins
Yields:
Units:

ingredients

directions

  • Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes.
  • (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl.
  • Beat on low speed until small bubbles form, about 30 seconds.
  • Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds.
  • Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks.
  • If necessary, finish beating with whisk to adjust consistency.
  • Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.
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RECIPE MADE WITH LOVE BY

@Kimke
Contributor
@Kimke
Contributor
"This is the perfect topping for your Thanksgiving pumpkin pie. It is also wonderful on top of most desserts, especially fresh berries! Enjoy! (cook time is beat time!)"

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  1. MarleneDownunder
    I made dirt pudding for Halloween and since they don't have cool whip here in Australia, I made this to go in my cream cheese layer of the dirt pudding and it turned out absolutely perfect! Thank you!
  2. pj1954
    Served with home made pumpkin pie. Yum!
  3. Beth M
    Whipped Cream Created by Beth M
  4. Beth M
    Whipped Cream Created by Beth M
  5. Beth M
    Whipped Cream Created by Beth M
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