This is probably something that most of you know how to do, but I remember a time when I had no idea how to whip whipping cream to top desserts….
I do this in my kitchenaid mixer, using the wire whisk attachment and speed 10. Any mixer will work. Even whipping it by hand will work, but it takes longer and is more work.
I usually whip a minimum of 2 c. (1 pint carton) of whipping cream, but that is because I’m almost always feeding dessert to an army. It’s perfectly okay to whip only 1 cup of cream. Less than one cup won’t work for my mixer, but would work if I was using a hand mixer or just beating it with a whisk.
I pour a pint of HEAVY WHIPPING CREAM (if it doesn’t say HEAVY, that’s okay, it will still work. Do remember that you can’t whip half-and-half) into the mixing bowl. I add 1/4 c. sugar and a dab of vanilla. I attach the whisk and turn the mixer on. Very shortly I can see the cream starting to get stiff and foamy. I whip the cream until it forms stiff peaks.
The biggest trick is to not OVER whip the cream. If you beat it too long, then you will end up with butter. So as soon as a spoonful of the whipped cream will hold its shape, then stop the mixer.
You can leave the sugar out altogether if you don’t want the whipped cream to be sweetened. You can also increase the sugar if you’d like your whipping cream to be sweeter.
Whipped cream is another thing that I never have leftovers on! Also, a bit of trivia….for years my boys called this whupping cream.
Note from LB: When I am serving this on top of either pumpkin pie or apple cake, or something that has that family of spices, I like to fold a teaspoon or so of nutmeg into the whipped cream. (Sprinkle the nutmeg over the already whipped cream, and mix it in gently with a spoon, not with more mixer action.) Trés yummy!