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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