This easy and delicious whipped cream recipe, inspired by Martha Stewart, is the perfect finishing touch for your favorite desserts. Light, fluffy, and perfectly creamy, it comes together in minutes with just two simple ingredients. Use it to top cakes, hot chocolate, or fresh berries—it’s a versatile classic that elevates any sweet treat effortlessly!
Recipe Ingredients:
- 1 cup heavy cream
- 1 to 2 tablespoons granulated sugar
How To Make Whipped Cream Recipe?
- Chill the Equipment: Make sure the cream is very cold. For best results, chill the whisk (or beaters) and a deep mixing bowl in the freezer for about 15 minutes.
- Whip the Cream: In a deep mixing bowl, beat 240ml / 1 cup of heavy cream (double cream) until soft peaks form.
- Sweeten the Cream: Sprinkle 12-24g / 1 to 2 tablespoons of granulated sugar over the cream and beat until soft peaks return. Do not overbeat.
- Storage Tip: Whipped cream can be refrigerated, covered, for up to 2 hours before serving.
Recipe Tips:
- Keep Everything Cold : Cold cream whips faster and holds its shape better. Chill your mixing bowl and whisk in the freezer for 15 minutes before starting.
- Use the Right Cream : Make sure you use heavy cream (US) or double cream (UK) with at least 36% fat for the best texture and stability.
- Don’t Overbeat : Stop beating once soft peaks form. Overbeating can turn your cream into butter! If it looks grainy, gently fold in a little more cream to fix it.
- Add Sugar Slowly : Sprinkle the sugar over the cream while whipping. This helps it dissolve evenly and prevents a gritty texture.
- Make It Last Longer : Add 1 teaspoon of cornstarch (cornflour UK) or powdered sugar to help the whipped cream hold its shape for longer, especially if using it for cakes or piping.
How To Store Leftovers?
Cover the whipped cream tightly and store it in the refrigerator for up to 2 hours. If it starts to deflate, gently whisk it for a few seconds before serving.
Nutrition Facts
- Calories: 154
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 44mg
- Sodium: 13mg
- Potassium: 44mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 1g
Check out More Recipes:
Martha Stewart Whipped Cream
Description
This easy and delicious whipped cream recipe, inspired by Martha Stewart, is the perfect finishing touch for your favorite desserts. Light, fluffy, and perfectly creamy, it comes together in minutes with just two simple ingredients. Use it to top cakes, hot chocolate, or fresh berries—it’s a versatile classic that elevates any sweet treat effortlessly!
Ingredients
Instructions
- Chill the Equipment: Make sure the cream is very cold. For best results, chill the whisk (or beaters) and a deep mixing bowl in the freezer for about 15 minutes.
- Whip the Cream: In a deep mixing bowl, beat 240ml / 1 cup of heavy cream (double cream) until soft peaks form.
- Sweeten the Cream: Sprinkle 12-24g / 1 to 2 tablespoons of granulated sugar over the cream and beat until soft peaks return. Do not overbeat.
- Storage Tip: Whipped cream can be refrigerated, covered, for up to 2 hours before serving.
Notes
- Keep Everything Cold : Cold cream whips faster and holds its shape better. Chill your mixing bowl and whisk in the freezer for 15 minutes before starting.
- Use the Right Cream : Make sure you use heavy cream (US) or double cream (UK) with at least 36% fat for the best texture and stability.
- Don’t Overbeat : Stop beating once soft peaks form. Overbeating can turn your cream into butter! If it looks grainy, gently fold in a little more cream to fix it.
- Add Sugar Slowly: Sprinkle the sugar over the cream while whipping. This helps it dissolve evenly and prevents a gritty texture.
- Make It Last Longer : Add 1 teaspoon of cornstarch (cornflour UK) or powdered sugar to help the whipped cream hold its shape for longer, especially if using it for cakes or piping.