Ina Garten Sweetened Whipped Cream

Ina Garten sweetened whipped cream needs 3 easy ingredients and no stabilizer, so it comes together while dessert cools. She stops the mixer at soft peaks instead of stiff ones. That gives you a loose cloud that spoons over any easy dessert.

Cold cream is what makes this work, because warm cream will not hold air and turns soupy. Pull the bowl and whisk from the fridge right before you start, then watch it closely near the end.

Source: Go-To Dinners (2022)

Ina Garten Sweetened Whipped Cream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

2

minutes

Cooking time

3

minutes

Calories

110

kcal

Cold heavy cream beaten with sugar and pure vanilla extract just until it holds a soft peak, light and pourable rather than firm. Serve it straight from the bowl while it is still cold.

Ingredients

• 1 cup cold heavy cream
  

• 1 tablespoon sugar
  

• 1 teaspoon pure vanilla extract

Directions

• Whip to soft peaks: Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until the cream forms soft peaks. Serve cold.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use half-and-half or milk instead of heavy cream?

No, and it is worth being honest about why. Heavy cream has enough fat to trap air and hold a peak, while half-and-half and milk do not, so they just foam up and collapse. If you want a lighter result, whip the heavy cream and fold in a spoonful of plain yogurt at the end.

How long does sweetened whipped cream keep in the fridge?

Give it about 24 hours in a covered container, though it starts loosening after a few hours. Some liquid will separate at the bottom, which is normal. Pour that off and give the cream a few strokes with a whisk by hand and it comes right back.

Can I make it ahead for a dinner party?

Yes, and a couple of hours ahead is fine. Whip it slightly softer than you want it, because the fridge firms it up a little and any hand whisking before serving will firm it more. Keep it cold until the plates go down.

Do I need a stand mixer for this?

Not at all. A hand mixer does the same job in about the same time, and a balloon whisk works too if you want the arm workout. One cup of cream by hand takes roughly four minutes, so it is not a bad trade.

What is the mistake most people make with whipped cream?

Walking away from the mixer. Cream goes from soft peaks to grainy and buttery in maybe fifteen seconds, and once it breaks you cannot whip it back. If it does turn grainy, pour in a splash of fresh cold cream and fold it through by hand to smooth it out.