Remind me to tell you about the time I was being trained by my Chef mentor and he thought it a good lesson for me to whisk two different types of meringues and a large batch of whipped cream all by hand, at once-I was whisking for almost 40 minutes. Keep your arm by the side of your body and only move your wrist.A balloon whisk looks like a bulb and makes quick work out of whipped cream. Big whisks work quicker! Honestly any whisk will work, heck I've even whipped cream with a fork before, but a balloon whisk will work the quickest.Holding your arm steady to your body protects the muscle in your arm from getting burnt out before the cream has whipped Tips for Making Fresh Whipped Cream Medium peaks are when the you pick up the whisk and the whipped cream holds a peak but just barely stays on the whisk without falling.

Soft peaks are when you pick up the whisk and the whipped cream softly falls down, and eventually falls off the whisk in a heap. Continue to whisk until soft to medium peaks have formed.With a whisk, preferably a large one, start whipping the cream.If you are worried about the granulated sugar not dissolving you can let it sit for a few minutes and then gently whisk to encourage it to dissolve into the cream. However, you do want to start with cold cream! I've been making whipped cream, using all sorts of different methods in all different locations and seasons for so many years: I've never had cream not whip up. Many recipes call for the chilling of the bowl or whisk, for fear that the cream will be too warm and 'won't whip up'. If I need a stabilized whipped cream I'll take a different route. I feel very strongly that adding powdered sugar to whipped cream changes the texture and mouth feel in a very undesirable way. If I do add it, I'll only ever use granulated white sugar. Whipped cream should be a contrast to whatever the dessert is, so unsweetened whipped cream is preferable. Most of the time, I don't add any as usually the desserts you are adding whipped cream to are already sweet enough. Per 1 cup of cream, I'd only add at most 2 tablespoons for a slightly sweetened cream. Granulated Sugar: Adding sugar to whipped cream is totally optional.Vanilla extract: A little bit of vanilla extract really does make a huge difference in the flavor of the whipped cream.Heavy cream or heavy whipping cream: either one will work! This is the only essential ingredient to this recipe. The other two are optional.This post will cover a simple 3-ingredient whipped cream that requires only a bowl and a whisk to make. There are two types of whipped cream the I use to accompany pies or other desserts: a simple whipped cream with or without added sugar and a stabilized whipped cream that is meant to last more than a few hours. Whipped cream can add elegance to a dessert, or help balance one, like a pie with a lot of acidic fruit such as berries. If you've been lucky enough to try homemade whipped cream, you'll know it's worlds away from anything that comes from a can. This is perfectly whipped cream, with a gentle peak following below the whisk but not collapsing into the bowl.

Sweet whipped cream recipe