Whipped cream
Heavy cream beaten until it holds soft or stiff peaks, sweetened lightly if at all. Chill the bowl and beaters first — cold cream whips faster and holds its structure longer.
Used for
- desserts
- hot chocolate
- pie topping
- parfaits
In the kitchen
- whip to soft peaks
- whip to stiff peaks
- sweeten with powdered sugar
Picking it at the store
- Only heavy or whipping cream (36%+ fat) whips properly — half-and-half and light cream won't hold a peak
- Stop the moment stiff peaks form; a few seconds longer and it turns grainy, then butter
Related terms
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