Description
Alton Brown’s whipping cream recipe delivers silky, luxurious peaks of perfection with minimal ingredients. Professional bakers and home cooks can elevate desserts and beverages by mastering this simple technique that turns heavy cream into a cloud-like topping.
Ingredients
Scale
Dairy:
- 1 cup heavy whipping cream
Main Sweeteners:
- 2 tablespoons sugar
Instructions
- Chill a metal mixing bowl and whisk in the freezer for 10-15 minutes to ensure optimal whipping conditions.
- Combine granulated sugar and heavy whipping cream (35% milkfat) in the cold metal bowl.
- Using an electric mixer on medium-high speed, whip the cream mixture until it reaches firm, sturdy peaks that hold their shape when the whisk is lifted.
- For best texture and stability, avoid overbeating, which can cause the cream to turn grainy or separate into butter.
- Store any remaining whipped cream in a sealed, airtight container in the refrigerator for up to 10 hours.
- Before serving, gently re-whip the refrigerated cream with a manual whisk for 10-15 seconds to restore its original light and fluffy consistency.
Notes
- Frosty prep shortens whipping time by cooling metal tools beforehand.
- Precise whipping creates perfect texture without accidentally turning cream into butter.
- Sugar levels transform taste, allowing personal flavor customization.
- Cold equipment ensures faster, fluffier cream with minimal effort.
- Gentle mixing prevents separation, maintaining silky smooth consistency.
- Taste-testing while adding sugar helps achieve ideal sweetness level.
- Metal utensils conduct cold temperature better than other materials.
- Watching cream closely prevents accidental over-beating.
- Soft peaks indicate early stage of whipping, while stiff peaks show ideal completion.
- Chilled cream and tools work together for optimal whipping results.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Drinks, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2 g
- Sodium: 5 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 100 mg