The level of sweetness you desire your fresh whipped cream is your choice. The proportions here are just a guideline. However, when the dessert is particularly sweet, like a rich chocolatey pie, we tend to add less sugar. And when being used to top a less sweet one, like a simple berry cobbler, we tend to use more sugar.
I remember the excitement of helping my mom mix up fresh whipped cream as a child. It was so fascinating! Her warning to me of be careful not to over beat it or you will end up with butter was so valuable. I don’t recall that I ever whipped it too long, but I appreciated the lesson to watch it closely while I beat it, to get it just right.
CookThink Tip: use confectioner’s sugar instead of granulated sugar to keep the whipped cream from separating if storing overnight.
1 pint heavy whipping cream
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla
stand mixer with whisk attachment
Make sure your cream is very cold. That will make it whip up faster.
Pour the cream into the bowl. Add the sugar and vanilla. Start out whipping on high speed with your electric mixer until it becomes fluffy. Adjust the sweetness to taste, and keep mixing until the cream has formed soft peaks. Be careful not to over mix.
Enjoy Fresh Whipped Cream!
Top off a cold dish of lemon granita.