Whipped Cream Recipe

Indulge in the creamy perfection of Tate's Bake Shop's famous whipped cream! This recipe yields 4 cups of luscious, light-as-air whipped cream, perfect for topping cakes, pies, or enjoying on its own. Easily halved for smaller batches, this recipe is quick, easy, and delivers bakery-quality results every time. Get ready for fluffy clouds of deliciousness!

Prep Time 5 mins
Cook Time 5 mins
Calories 465 kcal
Protein 4g
Rating 4.0 (1 Reviews)
Whipped Cream 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whipped Cream

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How to Make Whipped Cream

  1. Pour 4 cups of heavy cream into a large, chilled bowl.
  2. Using an electric mixer (or a hand mixer in a large measuring cup for smaller batches), begin whipping the cream on medium speed.
  3. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of pure vanilla extract while continuing to whip.
  4. Increase the mixer speed to high and whip until stiff peaks form. Be careful not to overwhip; a lighter texture is preferable to one that's too stiff.
  5. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

51g

Fat

137g

Carbs

5g

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