Martha Stewart whipped cream, easy and no cook, starts with cold heavy cream and sugar whisked to soft peaks in under 5 minutes. Pile it over holiday pies, strawberry shortcakes, or chocolate parfaits for a homemade topping that beats anything from a can.
Add a splash of vanilla or swap in confectioners’ sugar so it holds up longer on a dessert table or Thanksgiving spread. The trick is keeping your bowl, whisk, and cream ice cold, since warm cream won’t trap air and falls flat.
Martha Stewart Whipped Cream
Course: DessertCuisine: AmericanDifficulty: Easy16
servings5
minutes55
kcalGlossy, cloud-like cream that holds its shape just long enough to crown a slice of pie or a bowl of berries before melting into every bite.
Ingredients
1 cup heavy cream
1 to 2 tablespoons granulated sugar
Directions
- Beat cream to soft peaks: In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
- Add sugar and whip to soft peaks: Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.
FAQs
Can I use an electric mixer instead of a hand whisk?
An electric mixer works, but start on low speed and switch to medium once the cream thickens. Watch it closely because the cream can go from soft peaks to butter in about 10 seconds. A hand whisk gives you more control, so if you are unsure, whisking by hand for 3 to 4 minutes is the safer route.
How long does homemade whipped cream last in the fridge?
Store it in an airtight container in the fridge for up to 2 days, but it starts deflating after a few hours. For the tallest, fluffiest result, make it no more than 2 hours before serving. If it flattens overnight, give it a few gentle strokes with a whisk to bring some volume back.
What is the difference between soft peaks and stiff peaks?
Soft peaks curl over gently when you lift the whisk, and the cream looks glossy and light. Stiff peaks stand straight up and hold their shape, which is what you want for piping onto cupcakes or layering in a trifle. Martha’s recipe calls for soft peaks, which are better for spooning over pie or fruit.
Can I add vanilla or other flavors to whipped cream?
Add 1 teaspoon of vanilla extract along with the sugar in step 2 for the most common variation. Almond extract, a tablespoon of cocoa powder, or a teaspoon of espresso powder all work the same way. Fold in the flavoring gently after soft peaks form so you do not deflate the cream.
What should I do if I overwhip my cream?
Add 1 tablespoon of cold heavy cream and fold it in gently with a spatula until the texture smooths out. If it is just slightly grainy, this fix works almost every time. Once the cream has fully separated into butter and buttermilk though, there is no going back, so start fresh with a new cup of cream.
