Nick Malgieri

Whipped Cream

Preparation info
  • About

    4 cups

    • Difficulty

      Easy

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About

Cold is the key to successful whipped cream: have bowl, beaters, and especially cream, ice-cold before beginning to whip. In hot weather, place the cream in a mixer bowl and place in the freezer for 10 to 15 minutes before attempting to whip. Or whip the cream by hand in a bowl set over another bowl filled with ice water.

Ingredients

  • 2½ cups heavy cream
  • ⅓ cup sugar
  • 2 teaspoons

Method

  1. In a mixing bowl, combine all the ingredients and whip by hand or by machine, until thick and smooth, about 2 minutes.
  2. Store the whipped cream refrigerated until ready to use.
  3. Rewhip the cream before using.