Light Homemade Whipped Cream
A fluffy and velvety whipped cream ready in just minutes using simple pantry staples. Whether topping a pie, decorating a cake, or filling dessert cups, this airy cream adds an irresistible finishing touch to any sweet treat.
🛒 Ingredients
6 servings
- 4 egg whites
- 4 tablespoons caster sugar
- 3/4 cup heavy whipping cream, well chilled
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Chill your mixing bowl and beaters in the refrigerator for 15 minutes before starting for best results.
- 2
Beat the egg whites with an electric mixer until stiff peaks form.
- 3
Gradually add the sugar while continuing to beat, until the mixture is glossy and holds firm peaks.
- 4
Gently fold in the cold heavy cream using a spatula, using slow lifting motions to keep the mixture airy.
- 5
Transfer the whipped cream to an airtight container and refrigerate for at least 30 minutes.
- 6
Serve using a piping bag or spoon to top your favorite desserts.
💡 Chef's Tip
For extra stability, make sure your cream is as cold as possible before folding it in. Avoid over-mixing once the cream is added, as this can cause the mixture to deflate.
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