Makes about 5 cups
- 1 pint heavy cream
- 1/4 cup sugar
- Add cream in a large glass or ceramic bowl. Using a hand blender, preferably with a whisk attachment, beat cream on low speed for 1 minute. Increase speed to medium and continue beating until mixture begins to thicken, about 1 minute more.
- When cream is the consistency of yogurt, add sugar. Continue beating until you reach the desired stage. Times will vary, depending on your beater blades or if you decide to whisk by hand. If using a mixer, however, the process shouldn't take much longer than 5 minutes:
- Foamy (about 2 minutes total): Cream is soft and flowing like crème fraische but won't hold its shape. This stage is perfect for drizzling over fruit or desserts or swirling into iced coffee.
- Soft peaks (about 3 minutes total): When scooped and held vertical, the cream will hold a peak for a few seconds and then fall over itself. This stage is good for dolloping.
- Stiff peaks (about 4 minutes total): When scooped and held vertical, the cream will be stiff and hold its shape well. This stage is perfect for piping.
Note: If you go too far past the stiff peak stage, you'll start to notice the whipped cream looking more like canned frosting. Stop the mixer and your whipped cream should be fine. Worried you'll make butter? Don't be. It takes exactly 23 minutes to make butter from cream and your whipped cream will be done well before then.
For Chantilly cream: simply add vanilla in the form of 1 teaspoon of extract (or seeds from half a vanilla bean pod) when the sugar is added.
For peppermint whipped cream: add 1/8 teaspoon peppermint extract with the sugar.