Ina Garten Make-Ahead Whipped Cream

Ina Garten make-ahead whipped cream turns cold heavy cream, two kinds of sugar and a spoonful of crème fraîche into a fluffy, stable topping in 5 minutes. It's an easy make ahead dessert topping for holiday pies, birthday cakes or summer berries, and it's no-bake with just 5 simple ingredients.

Add the crème fraîche, because its tang and thickness are what keep the cream from weeping in the fridge. Leave it out and the whipped cream starts to deflate and turn watery within an hour or so.

Ina Garten says most people think whipped cream has to be made at the last minute. She proves them wrong with a little crème fraîche, and she adds that overwhipped cream comes right back with a splash of fresh cream.

Source: Make It Ahead (2014)

Ina Garten Make-Ahead Whipped Cream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking timeminutes

Calories

130

kcal

Cold cream, two sugars and crème fraîche whip up into soft, billowy peaks that hold their shape for hours. Beating on high speed with a whisk attachment gives a light, spoonable texture with a faint tang.

Ingredients

• 1 1/2 cups cold heavy cream
  

• 1/4 cup confectioners' sugar
  

• 2 tablespoons granulated sugar
  

• 2 tablespoons crème fraîche
  

• 1 teaspoon pure vanilla extract
  

Directions

• Combine the ingredients: Put 1 1/2 cups cold heavy cream, 1/4 cup confectioners' sugar, 2 tablespoons granulated sugar, 2 tablespoons crème fraîche and 1 teaspoon pure vanilla extract in the bowl of an electric mixer. Fit it with the whisk attachment, since that gives you the most air.
• Whip to soft peaks: Beat on high speed until the cream forms soft peaks. Stop as soon as it holds its shape, because going further turns it grainy.
• Chill and serve: Serve the whipped cream cold, straight from the bowl. If you made it ahead, keep it in a sealed container in the fridge until you need it.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make this whipped cream?

Ina Garten says it keeps in a sealed container in the refrigerator for up to 4 hours. The crème fraîche is what holds it together, so it stays fluffy instead of turning runny.

Can I use sour cream instead of crème fraîche?

Sour cream is the closest swap, though it's a little tangier and thinner, so the cream may be slightly less stable. Crème fraîche works best because it's thick and rich, which is why it's in the recipe.

What if I overwhip the cream?

Add a splash of fresh cream to the bowl and give it a quick beat. It will come back to soft peaks, so there's no need to start over.

Can I whip this by hand instead of using a mixer?

You can use a large balloon whisk and a chilled bowl, but expect a good arm workout. It takes several minutes longer, and a hand mixer gets you there much faster.

Why does the cream need to be cold?

Cold fat traps air better, so the cream whips up faster and holds its peaks longer. If your kitchen is warm, chill the bowl and whisk for 15 minutes before you start.