All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time. Then dollop on a piece of pie, spoon onto shortcakes, or layer in parfaits.
- In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
- Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return.
- Do not over beat. – Makes about 2 cups
Low Calorie Version:
- In a chilled mixing bowl, pour 1 chilled 12-oz. can of 2% evaporated milk
- Add 1/4 cup sugar and 1 tsp vanilla extract.
- Whip the mixture on high speed with an electric mixer until whipped-cream consistency is reached, about 5 minutes.
- The topping will have a similar texture to whipped cream, though will be slightly more airy. Serve immediately.
- Make sure the cream or evaporated milk is very cold.
- If you have time, chill the whisk or beaters and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.
Choice of Tools:
- A large handheld whisk is very easy to use.
- If you are using an electric mixer, beat on medium speed (except for the low calorie version), being careful not to over beat the cream will turn buttery.
- To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid splattering keep the blade submerged.
- If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar.
- Whipped cream can be refrigerated, covered, for up to two hours before serving.