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Active Time
5 minutes
I developed this low-maintenance recipe in my restaurant days, when I needed a big batch of whipped cream to last through the night in a steamy kitchen. The trick is a bit of extra sugar, which helps the cream whip into a stable foam that can be held for up to eight hours. With a hearty pinch of salt, it's not too sweet, making it the ideal accompaniment for everything from strawberry shortcake to Butternut Pumpkin Pie.
Ingredients
About 3 cups
步骤1
Combine sugar, salt, cream, and vanilla extract, if using, in the bowl of a stand mixer fitted with the whisk attachment. If using a vanilla bean, run the flat of the blade down each half to scrape out the seeds and add them to the cream (reserve the pod for another project). Mix on medium-low speed to dissolve the sugar, about a minute, then increase to medium-high and whip until cream is thick enough to hold firm peaks, about 3 minutes.
Step 2
Use immediately, or cover and refrigerate until needed, up to 8 hours.
Do ahead:Refrigerate leftovers in an airtight container for up to 1 week; before serving, briefly rewhip the cream to restore its light and silky texture.
Variations:
Basil:This emerald-green variation has an herbal freshness that's perfect with strawberry shortcake. Grind the sugar with 2 ounces (2 cups loosely packed) fresh basil leaves in a food processor until the leaves disappear and the sugar looks wet, like pesto. Proceed as directed.
樱桃核:A light cherry-almond flavor thats perfect with a slice of cherry pie. Combine heavy cream with 3¾ ounces (⅓ cup) cherry pits, cover, and steep overnight in the fridge. Strain and whip as directed.
Cocoa:Combine the sugar with 1 ounce (⅓ cup) Dutch-process cocoa powder, such asCacao Barry Extra Brute.
Freeze-Dried Fruit:This variation is as colorful as it is tasty. Grind sugar with ⅓ ounce (⅓ cup) freeze-dried fruit such as bananas, blueberries, cherries, or cranberries in a food processor until powdery and fine, then whip as directed. For a thicker consistency, pulse in the food processor bowl until thick, just 90 seconds or so.
Orange:Combine sugar with 1 tablespoon orange zest and ¼ teaspoon orange flower water.
Strawberry:Double strawberry shortcake, anyone? Add 2 ounces (¼ cup) chilled strawberry syrup to the cream and proceed as directed.
Leave a Review
Reviews (4)
Back to TopMade it today. Vanilla flavor is too strong. It didn't whip as firm as I would have liked, but was okay. The extra vanilla also made it too brown. I'd cut the vanilla to 1 teaspoon.
peffie
Tucson, AZ
7/18/2021
Why not make stabilized whipped cream using a little gelatin? Don’t need the extra sugar (or salt) and you can’t tell the difference.
shamis
SF, CA
4/25/2019
This is my go-to recipe! I personally do not find it overly sweet. So easy to make in advance and stick it in the fridge for a few hours- it keeps beautifully! I’ve actually kept leftovers in the fridge for a few days and it mostly held the structure.
Anonymous
Oakland, CA
11/25/2018
The method is great, but the taste is sickeningly sweet. If I were to make it again, I would halve the sugar. Unfortunately, that might negate the option to make ahead. The variations look interesting enough to make it again, adjusting the sugar.
graphorik
Austin, TX
7/4/2018
