Whipped Cream

By Mark Bittman

Updated November 24, 2024

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
5 minutes
Rating
5(1,079)
Comments
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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

  • 1 cup cold heavy cream

  • ¼ cup granulated sugar (optional)

OPTIONAL FLAVORINGS

  • Seeds from half a vanilla pod (or 1 teaspoon extract)

  • Pinch of ground cinnamon, cardamom, nutmeg or cloves

  • ½ teaspoon citrus zest

  • 1 to 2 tablespoons liquor such as bourbon, Grand Marnier, amaretto, framboise or Kahlúa

  • ½ teaspoon finely grated or minced fresh ginger

  • 1 tablespoon maple syrup (in place of 1 tablespoon of the sugar, if using)

  • 1 tablespoon 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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5 out of 5
1,079 user ratings
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Comments

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.

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.

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?

Bin Thar

Rather than whipping it, I pour the heavy cream + sugar into a container with a sealable top, then shake it (make sure there’s plenty of room for air in the container) After a few minutes you feel the liquid decrease and…finally disappear…and you can take the lid off, and find it’s nicely whipped!

lifechef61

Hmmm, seems a very simple recipe that COULD have included directions on stabilizing the cream for longer staying power...marscapone cheese, gelatin, milk powder.

Mimi

How much of each per cup of whipping cream?

Karen (but not THAT Karen)

If you want to make this ahead of time, stabilize your whipped cream by adding about 1/4 tablespoon of cream of tartar per cup of heavy cream before you start whipping

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