View Large Image Whipped Cream Recipe Place the stand mixer bowl and whisk attachment in the freezer for at least 15 minutes before starting. Get ingredients: 227 g (1 cup) heavy whipping cream (35-40% butter fat, cold) 21 g (3 tbsp) icing sugar 4 g (1 tsp) vanilla, almond, lemon, or other extract stand mixer bowl (small) sifter spatula Add to stand mixer bowl: 227 g (1 cup) heavy whipping cream Attach the whisk to the stand mixer. Mix on medium speed until the whisk shows a slight trail in the cream, just before soft peaks form (about 6 minutes for 35% whipping dream). While mixing, sift into small bowl: 21 g (3 tbsp) icing sugar Set stand mixer to low speed. Add to stand mixer bowl: icing sugar 4 g (1 tsp) vanilla, almond, lemon, or other extract Mix on medium-high speed until stiff peaks form (about 2 minutes for 35% whipping cream). Stop if it starts turning yellow. Do not over-mix or the fat and the liquid will separate, causing the whipped cream to melt. If over-mixed, add 1-2 tbsp cream and gently whisk manually.
