Whipped Cream

By Mark Bittman

Updated Nov. 25, 2024

Whipped Cream
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
5 minutes
Rating
5(913)
Comments
Read comments

Desserts are good. Desserts topped with a flourish of whipped cream are better. For the best results, start with cold heavy cream as well as a chilled bowl and whisk (or attachment if you're using an electric mixer). Play around with one or two of the optional flavorings, but don't go overboard: Whipped cream should enhance a dessert, not upstage it.

Featured in: No Puff Piece

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Ingredients

Yield:2 cups

    For the Cream

    • 1cup cold heavy cream
  • ¼cup granulated sugar (optional)

    • Optional Flavorings

    • Seeds from half a vanilla pod (or 1 teaspoon extract)
    • Pinch of ground cinnamon, cardamom, nutmeg or cloves
    • ½teaspoon citrus zest
    • 1 to 2tablespoons liquor such as bourbon, Grand Marnier, amaretto, framboise or Kahlúa
    • ½teaspoon finely grated or minced fresh ginger
    • 1tablespoon maple syrup (in place of 1 tablespoon of the sugar, if using)
    • 1tablespoon minced fresh mint or basil
Ingredient Substitution Guide

Preparation

  1. Step 1

    With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream, sugar and any flavorings, if using, to nearly stiff peaks, about 3 to 4 minutes, making sure not to over beat.

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Ratings

5 out of 5
913 user ratings
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Comments

natalie

I also appreciate the measurements. One tweak—my favorite tools here are an immersion blender and mason jar, so I can cap any leftovers.

Bethany

My cream took FOREVER to whip, like 15 minutes, and was still pretty runny so I just googled "does ultra pasteurized whipping cream take longer to whip" and yes of course it does! I guess that's what I get for picking it up at Target 🙄. Just wanted to share for timing needs.

Laura

My blender worked great. Next time will try less sugar, and maybe add flavoring . . . rose water? Peppermint (to go on top of hot cocoa)? Lavender flavoring? Almond flavor? The world is my oyster. Side note: Can you even *imagine* being actively elitist about a whipped cream recipe?

Bari Levine

When adding alcohol i.e. bourbon to whipped cream, it is best to add it toward the end of the whipping process to avoid a loose, runny product.

This is genius

This gives whipped cream the texture of THICK custard and it saves well in the refrigerator also! Game changer!

,

good

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