Pies, banana splits, and iced lattes wouldn’t be the same without delicious dollops of whipped cream. Ready-made is great in a pinch, but nothing is better than a fresh, homemade batch. Plus, it’s easier than you might think — all you really need is heavy cream, a whisk (or a mixer), and a little bit of sugar. In just a few minutes, you’ll have a top-notch topper!
From there, you can keep it classic or get creative. Want to make your citrus bundt cake extra special? Go on and grate some lemon zest into your whipped cream. Or, for a herbaceous twist, add some mint leaves to the mix. Just remember this simple ratio: 1 teaspoon of your favorite summer flavor for every 2 tablespoons of sugar.
Not sure where to start? Whip up our play on the Wimbledon classic.
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1 cup strawberries sliced
1 cup blueberries
1 cup raspberries
1/4 cup sugar
1 teaspoon of orange zest
In a bowl, combine berries, sugar, and orange zest. Toss to combine and set aside.
Add heavy cream and sugar to a chilled bowl (mixing bowl or the bowl of a stand mixer). Whip on medium speed until it holds soft peaks.
Add vanilla extract and continue to whip on medium speed until it holds medium peaks.
Add berries to a bowl and top with a dollop of whip cream. Enjoy!
That’s an ace breakfast, but why stop there? Serve your next dessert with espresso whipped cream and make the coffee lovers go wild.