Sweet Whipped Cream
Sweet Whipped Cream made with Hiland Heavy Whipping Cream—light, fluffy & perfectly spiced for topping any dessert.
Cook with Chef Brooks!
Get delicious recipes from Arkansas’ favorite local chef.
-
Prep Time
5 Minutes -
Total Time
15 Minutes -
Servings
12
Ingredients
- 2 tbsp powdered sugar
- 1 tsp of vanilla
- 2 cups Hiland Dairy Heavy Whipping Cream
- 1 dash of nutmeg
- 1 dash of cinnamon
Directions
- Place your mixing bowl in the freezer for 4 hours. Cold equipment helps the cream whip faster and fluffier.
- Add ingredients to the chilled bowl. First add sugar, vanilla and spices. Pour in the cold heavy cream.
- Whip the cream with either a hand mixer or stand mixer: Beat on medium-high. Hand whisk: Whisk vigorously (takes a bit longer but works!).
- Know when to stop:
• Soft peaks: The cream barely holds shape and softly curls — great for topping pancakes or fruit.
• Medium peaks: Holds shape but tips fold over — good for most desserts.
• Stiff peaks: Very firm and holds its shape — good for piping.
• Stop immediately here; over-whipping turns it grainy and eventually into butter. - Use immediately or refrigerate. Fresh whipped cream lasts up to 24 hours in the fridge.
Thank you for signing up!
