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Stable Vanilla Whipped Cream

Published

Use a cold bowl and whisk, begin at moderate speed, and stop at firm peaks before the cream turns grainy.

Prep: 10 minutesCook: NoneTotal: 10 minutesMakes: About 3 cups
Stable Vanilla Whipped Cream served and ready to eat

What you need

  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons mascarpone, optional for stability

Method

  1. Chill the clean mixer bowl and whisk for 10 minutes. Add the cream, confectioners' sugar, vanilla, and optional mascarpone.
  2. Whisk on low until combined, then increase to medium-high as the mixture thickens.
  3. Watch continuously and stop at firm peaks that hold their shape while still looking smooth. Do not leave the mixer unattended.
  4. Use immediately or cover and refrigerate for up to 24 hours.

Stand mixer lesson

A cold bowl slows fat melting and supports stable foam. Increasing speed gradually reduces splashing and gives the whisk time to begin aerating.

Grainy cream is close to butter. Stop before that point; extra speed cannot reverse overwhipping.

Scale with care

Confirm that a small quantity reaches the whisk and that a larger amount has room to expand.

For a very small batch, a hand mixer or whisk may contact the cream more effectively.

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Safety note: Keep whipped cream refrigerated and do not leave it at room temperature for more than two hours, or one hour above 90 degrees F.

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