You can buy whipping cream in the dairy aisle of the supermarket. To make sure everything’s cold throughout the process, consider putting your bowl and beater in the refrigerator too, this will help make the whipping process easier. They only need to be in there for about 5 minutes to get chilled. [2] X Research source
If you want to make plain whipped cream without any sugar or vanilla, then leave them out. The cream will still whip up to a lovely texture, it will just taste less sweet. Only use heavy cream or whipping cream for this, not half and half.
If you draw the mixer out, and the cream comes up in a peak, then you know it’s almost done. If you over-mix and start making butter, stir in a little more cream. [4] X Research source
Cream of tartar is a fine white powder that is a byproduct of winemaking. Lots of recipes use it to stabilize or increase volume. You can buy it in the baking aisle of the supermarket. [6] X Research source Confectioners’ sugar generally contains a bit of starch in it, which helps with stabilizing too. [7] X Research source
Add in a . 5 teaspoons (2. 5 ml) of pure vanilla extract if you’d like to lightly flavor the whipped cream. You can tell that you’ve whipped your cream too much if it clings to the sides of the bowl. Don’t despair! Just eat it as tasty homemade butter and start over for your whipped cream. [9] X Research source
Whipped cream makes a delicious topping for cakes, pies, and ice cream.
Make sure that the gelatin is unflavored, or else it will change the taste of the whipped cream.
Set aside the mixture to let it cool while you whip the cream.
You can use a stand mixer with a whisk attachment, or a hand mixer that you hold over a bowl. For better results, chill the mixing bowl before pouring in and whipping the cream. [14] X Research source
Add . 5 teaspoons (2. 5 ml) of pure vanilla extract if you’d like.
You can make desserts with stabilized whipped cream in advance and they will stay pretty until you are ready to serve them.
