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You can chill them by popping them in the fridge or freezer for 10 minutes before you start. Cool tools will help the cream beat up more quickly. It didn't take any longer to whip than just whipping cream would take. Step 1: Start whipping the cream Taste of Home Before you begin, make sure that your beaters and bowl are chilled. I never had a problem getting it to stiff peaks with a deep, chilled bowl and whisk and my stand up mixer. If you don't tell anyone there's sour cream in this I doubt anyone would ever guess. Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often. The second time I followed the recipe exactly (except for 1/3 cup powdered sugar, not a major change) and it was still delicious with just a slight tang reminiscent of cheesecake. Chill mixing bowl in refrigerator until ready to use. Using a hand mixer or a stand mixer with the whisk attachment, beat the whipping cream for 5 to 10.
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I usually don't modify recipes the first time I try them but I was feeding someone who typically doesn't care for sour cream and I was unsure how strong the original recipe would be. Mixer Method Pour the cream and sugar into a mixing bowl. Sprinkle 1 to 2 tablespoons granulated sugar over cream. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form. This will help the cream whip quickly and will increase its volume. Whisk just until the cream reaches stiff peaks. Place the sugar into the mixing bowl and add the whipping cream. I upped the powdered sugar to 1/3 cup because some mentioned it wasn't very sweet. Make sure the cream is very cold if you have time, chill the whisk (or beaters) and a deep mixing bowl in the freezer for about 15 minutes. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. (If you using a hand mixer, make sure the bowl has high sides because the cream will splash quite a bit initially. The first time I made this I did follow others suggestions and used 1/4 cup sour cream and 3/4 cup heavy cream. Pour heavy whipping cream into a mixing bowl. It was still stable in the morning and I ended up eating the rest for breakfast (no pie, just the cream!). Next, add heavy cream to the chilled bowl. I made it to top a sweet potato pie and everyone liked it. First, place a metal mixing bowl in the freezer for 15 minutes.