The first time I recall making whipped cream was for my parents’ wedding anniversary when I was probably about 11 or 12. I recall seeing a photo of a double-ring wedding cake in one of Mom’s cookbooks that just fascinated me. From that photo sprang the idea to prepare an anniversary feast for them. I’m still a little nuts that way.
So, while my parents were at work, I set about making that cake only to realize that the whipped cream called for was not be found in our refrigerator anywhere. No problem. I hopped on my bike and headed to the grocery…about a mile ride down the highway on my trusty blue. No big deal.
While there, I picked up 4 steaks, 4 baking potatoes and enough lettuce to make salad for Cox’s Army (my Mamaw’s term) — way more than we needed obviously. My anniversary cake had now grown to a full-blown dinner party.
I was nothing if not a LITTLE. TOO. AMBITIOUS.
But I was determined, and that double-ring anniversary cake was going to be the centerpiece of it all. Only.
Only I had no idea what to do with the heavy cream that was to be whipped and used as the frosting for my bakery masterpiece. What???? Nonnie, my other grandmother who just happened to live next door, would come to my rescue. Only.
Only she wasn’t home, and I had no idea when she would be. Oh well, I was not to be deterred. The cream went into the mixing bowl and that part which survived the initial high-speed turn around the bowl, ultimately turned in to perfectly prepared…BUTTER. You just knew that, didn’t you?
Did I mention that I rode my bike to the grocery to get that first container of cream? Well, here we go again. Only.
Only this time around, I must have had the good sense not to beat it into butter. Fortunately, I’ve picked up a few pointers over the years and can pretty much make perfectly prepared whipped cream every time.
Here’s how.
BUT…if you have not chilled your mixing bowl and your mixer beaters, STOP. Go do that now before you EVEN think about making whipped cream. That’s my #1 helpful hint for you. I actually keep a small bowl and a set of beaters in my freezer at all times. Yes, I do.
And, yes, I do know that you can prepare perfect whipped cream with a whisk and A LOT of arm exercise Go ahead if that’s your thing.
And, of course, the powdered sugar is optional. If you like it that way. ONLY. Only, I don’t.
- 1 cup cold heavy cream
- 1/4 cup sifted powdered sugar, optional for some
- 1 teaspoon vanilla, optional
- In a medium chilled mixing bowl with chilled mixer beaters, add the heavy cream.
- Slowly begin to beat the cream until it begins to thicken.
- Slowly add in the powdered sugar a tablespoon at a time and change the mixer speed to high.Add in the vanilla, if using. (I don't usually add vanilla.)
- Beat the cream and add in the remaining sugar until stiff peaks are formed. Do not overbeat or you will have sweetened butter!
- Whipped cream may be made several hours ahead of time. However, it may be necessary to whisk it again before serving to bring it back to its thickened state.
